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Feijoa and white chocolate cheesecake

Ingredients

Base:
100g butter, melted
1 x 250g packet wine biscuits (or gingernuts)

Filling:
50g softened butter

50g caster sugar

250g full fat cream cheese 

100g sour cream

A cup or two of feijoa flesh 

Zest of one lemon 

250g block Whittaker's white chocolate 

100g well whipped cream (edit: the original recipe said lightly whipped, but a firmer whip gives a more solid cheesecake)


Method

For the base, blend biscuits in a food processor until they resemble crumbs. Pour into a bowl and add melted butter. Mix together and press into a greased and lined 23cm spring form cake tin. Place in the fridge until your filling is ready. 

Beat butter and sugar together until well combined (NB I used my food processor for the entire recipe). Add the cream cheese, sour cream, feijoas, and lemon zest to the food processor. Blend well.

Meanwhile, cut the chocolate into chunks, and place in a heatproof bowl. Melt gently over a pot of simmering water (or in small bursts in the microwave) until it is fully melted and glossy – I always remove my chocolate from the heat when there are still some chunks and continue mixing until smooth, to stop it burning. Set aside for a couple of minutes to cool slightly. 

Add chocolate to the mixture and blend to combine. Remove mixture from the food processor into a bowl and fold in the lightly whipped cream.

Pour mixture into the prepared biscuit base in the tin, and smooth the top. Allow to set for at least 3 hours. I probably wouldn't garnish with fresh feijoa slices again as they go brown, so garnish with whatever you feel like.