ANZAC inspired Feijoa Cheesecake

I decided that I wanted to create a special dish for ANZAC day that had the ‘idea’ of an ANZAC cookie (ie.oats) but had a little more Kiwi seasonality to it.  3 bags of feijoas from the market gave me the impetus to come up with something that had feijoa and apple included.  The kids adore cheesecakes so I added that into my thought process too.  We are all playing around with less sweetness in our home – and whilst this is decadent, it isn’t sickly sweet and I am pretty chuffed with it – I hope you like it too.

ANZAC inspired Feijoa Cheesecake

Ingredients

Fruit Filling

  • 3 apples peeled and sliced
  • 8 feijoas cut in half and flesh removed
  • 1 Tbs plain or coconut flour
  • 1/2 tsp cinnamon
  • Pinch ground nutmeg
  • 1 Tbs honey
  • 2 Tbs water
  • Juice of 1 lime or lemon

Base

  • 125 g plain or coconut flour
  • 80 g oats
  • 1/2 tsp baking powder
  • 150 g soft brown sugar
  • 110 g butter

Cheesecake Topping

  • 100 g chocolate - Feijoa if possible
  • 2 gelatine leaves soaked in cold water for 5 minutes.
  • 500 g cream cheese
  • 300 ml Greek yoghurt
  • 1/2 cup caster sugar
  • 1 Tbs organic vanilla bean paste

Instructions

Fruit Filling

  1. Combine all ingredients in a saucepan. Bring to the boil and cook gently for 10 minutes.
  2. Remove from the heat and set aside.

Base

  1. Heat the oven to 180C
  2. Throw all ingredients into the food processor and blend until the mixture becomes crumb like.
  3. Press 3/4 of the crumb mixture into the base of a spring form cake pan.
  4. Top with all the fruit mixture.
  5. Sprinkle the rest of the crumb mixture on to the top of the fruit mixture.
  6. This will take up 1/2 of your tin.
  7. Pop into the oven and cook for 20 minutes.
  8. Remove and allow to cool.

Cheesecake Topping

  1. Put the cream cheese, Greek yoghurt, sugar and vanilla into the bowl of a stand mixer. Mix with the cake blade until smooth and combined.
  2. Break up the chocolate into pieces and soften briefly in the microwave.
  3. Stir the chocolate through the cream cheese mixture.
  4. Squeeze the water out of the gelatine leaves. Now place in the bottom of a bowl and add enough HOT water to simply cover and melt the leaves completely. Add this into the cream mixture and stir to combine.
  5. Pile the cheesecake topping onto the cooled base. Place in the fridge to set.

 

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