Feijoa cheesecake

Malt biscuit base for the feijoa cheesecake

Feijoa Cheesecake

Ingredients

Base

• 250g biscuits
  • Gingernuts pair well with feijoa but aren’t necessarily allergy friendly. I used malt biscuits that were soy free so feel free to sub in something that works for you; i.e. you could use gluten free cookies.
• 100g melted butter
  • Do melt it; I put butter in straight from the fridge and the crumbs stayed too dry so I had to dash in some rice bran oil.
• Optional: generous pinches of cinnamon and ginger.

Filling

• 400g scooped feijoas (after squeezing out excess liquid)
• 1 – 2T lemon juice
• 250g cream cheese (at room temperature)
• 1c greek yoghurt
• 2T mild liquid honey
• 1 tsp vanilla essence
• 3tsp powdered gelatin
• 2T boiling water

Allergies: Soy free, gluten free*, egg free, peanut free, tree nut free.

Directions

1. Lightly butter the sides and base of a 20cm springform cake pan. Line the base with baking paper.
2. Crush the biscuits very finely. Combine with the butter.
   • (I used a food processor.)
3. Press biscuit mix onto the base of the pan. Chill.
4. Blend the feijoa flesh and lemon juice in a food processor, until smooth. Add the cream cheese, yoghurt, honey, vanilla essence and blend until smooth. Dissolve the gelatine in the boiling water and add to the filling. Mix well.
5. Pour onto the biscuit base. Cover and chill for 3 hours or overnight.