Recipe: Fejoa Fresh
Riccota and Fejoa Cheesecake
• 150gm Ginger Snap or digestive biscuits, crushed
• 75gm butter, melted
• 250gm ricotta
• 250gm cream cheese
• 150gm castor sugar
• 3 eggs
• 3 egg yolks
• 1 vanilla bean, split and scraped
• 30ml lemon juice
• 500gm feijoas
• 75gm brown sugar
• 20gm butter
• 20ml lemon juice
Mix together the finely ground biscuit crumbs and melted butter until well combined. Line a 23cm spring form cake fin with baking paper and press the biscuit mixture into the bottom of the fin. Place in the fridge to chill while you make the filling.
Place the ricotta, cream cheese, sugar and vanilla seeds into the bowl of a food processor, save the vanilla pod for the feijoas, and blend until smooth.
Add the eggs and lemon juice and blend for 30 seconds, scrape down the sides of the bowl and blend for another 30 seconds.
Wrap the base of the fin with two layers of foil so that you can sit it in a fray of hot water lo bake without ii leaking in.
Pour the cheese mixture info the tin and lift ii info a baking fray.
Pour hot water info the fray so it comes halfway up the outside of the cake tin.
Bake for 40 minutes at 160°C.
Peel and slice the feijoas info 3mm rounds.
Heat the brown sugar, butter, lemon juice and vanilla bean in a heavy-based frying pan until the sugar has dissolved. Add the feijoa slices lo the pan, loss through the caramel and cook over a low heat until caramelised, shaking the pan occasionally rather than stirring so you don’t break up the slices.
Once the cheesecake and the feijoa slices have cooled, arrange them in a pattern on top and spoon over any excess caramel. Chill the cheesecake for at least two hours before serving.