Feijoa and white chocolate combine in this gorgeous cheesecake to give you a dessert that will delight the whole family. Plus, there is no baking involved - just whip it up in the morning, pop it in the fridge to chill and you're good to go.
8
35 min
Feijoa & White Chocolate Cheesecake
Tart Base
Filling
Base
- Place the biscuits in the food processor and pulse to fine crumbs. Pour the melted Anchor Butter in through the feed tube and pulse again until the mixture resembles wet sand.
- Place the biscuits in the food processor and pulse to fine crumbs. Pour the melted Anchor Butter in through the feed tube and pulse again until the mixture resembles wet sand.
- Refrigerate for 1-2 hours.
Filling
- Place the white chocolate and 1/2 cup of the Anchor Fresh Cream in a saucepan on a very low heat. Stir until the chocolate has melted. Set aside to cool.
- Place the Anchor Cream Cheese, icing sugar and remaining Anchor Fresh Cream in a large bowl and beat with a hand-held electric mixer until well combined. Reserve 5 teaspoons of the feijoa pulp and put to one side.
- Add the melted chocolate mixture and remaining feijoa pulp to the cream cheese, whisk to combine, and then pour into the pre-chilled biscuit base.
- Smooth out the top, then dollop the reserved feijoa pulp evenly around the top of the filling and swirl to ripple it through.
- Place in the fridge for 4-5 hours to set, or overnight.
- Remove from the cake tin before serving.
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
Cheese & Culinary
Anchor Cream Cheese Original
Anchor Cream Cheese Original is a smooth mix of fresh cream and milk. Velvety and versatile, it’s ideal in both savoury and sweet kitchen creations – and perfectly delicious on its own as a simple spread.
- Cooking and baking
Unit Sizes: 250g
