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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.
250 grams digestive biscuits
85 grams Anchor Butter, melted
155 grams white chocolate
1 cup Anchor Fresh Cream
500 grams Anchor Cream Cheese (at room temperature)
1 cup icing sugar
150 grams feijoa pulp, puréed
24-25cm loose-bottom cake tin, greased and base lined with non-stick baking paper
food processor with blade attachment