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Feijoa & White Chocolate Cheesecake

  • Cheese & Culinary
  • Desserts
Feijoa & White Chocolate Cheesecake
8
35 min
Feijoa & White Chocolate Cheesecake

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.

Tart Base
Filling
Base
  1. 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.
  2. 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.
  3. Refrigerate for 1-2 hours.
Filling
  1. 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.
  2. 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.
  3. 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.
  4. Smooth out the top, then dollop the reserved feijoa pulp evenly around the top of the filling and swirl to ripple it through.
  5. Place in the fridge for 4-5 hours to set, or overnight.
  6. Remove from the cake tin before serving.