It’s that time of the year again and feijoas are plentiful! Growing up we’ve always had feijoa trees either at our house or nearby, so there was also more than you could ever consume during a solid munch session on the back lawn. Because of this I’m very familiar with stewing feijoas so they don’t go to waste and can be enjoyed much later on cereals, desserts and thanks to my mum, served with lots of cream.
Since the weather’s getting a little colder it’s nice to spice your feijoas up a little bit. So here is my recipe of a Raw Spiced Feijoa Cheesecake, perfect for those who can’t drawn their stewed feijoas in cream (as we did growing up) yet still have that deliciously creamy desert. Perfect for those who are gluten and dairy free.
If you’re wanting to give this cheesecake a try, make sure you prepare the Spiced Feijoas ahead of time and allow the finished cheesecake to freeze overnight for best results!
- Base
- 265g Pitted Dates
- 200g Whole Almonds
- 30g Shredded Coconut
- 1 Teaspoon Cinnamon
- 1-2 Tablespoon Water
- Filling
- 450g Unsalted Cashews
- 140g Coconut Oil
- 3 Tablespoon Honey
- 400ml Coconut Cream
- ½ Teaspoon Vanilla Extract
- Finely Grated Green Skin off 5 Feijoas
- Spiced Feijoas
- 10 Medium Feijoas
- 70g Sugar (Your preference of unrefined)
- 160ml Water
- ½ Teaspoon Vanilla Extract
- 2 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Ginger
- Since we need the Spiced Feijoas to be cooked and cooled, you need to start on them first or ideally prepare this ahead of time.
- In a medium saucepan add the ingredients for the Spiced Feijoas and bring to a boil.
- Turning down heat to a simmer, watch and stir for around 15 minutes until fruit has softened and liquids have thickened. Set aside to cool completely.
- When Spiced Feijoas are cool, start by lining a 20cm square baking tin with either your choice of cling film or baking paper and set aside.
- Using a large food processor, add the base ingredients (Minus the water) to the bowl and blitz until finely crumbed. If the mixture is a little dry and not balling together, add a little bit of water, blitz again until the right consistency.
- Firmly and evenly press mixture into the base of your prepared tin and place in the freezer while you start on the filling.
- Using the food processor again, add the filling ingredients (Minus the Feijoa Skin) to the bowl and blitz until smooth and creamy.
- Pour ⅔ of the filling into a large bowl, adding finely grated feijoa skin and mixing through thoroughly. Now pour this filling over the prepared base in the freezer. Return to freezer for about 10-15 minutes while you prepare the top layer.
- With ⅓ of the filling mixture still in the food processor, add to this the Spiced Feijoas (About 1 ½ cups) and once again blitz until smooth. When the previous layer has chilled and set slightly, pour Spiced Feijoa layer over top and smoothen surface.
- For best results leave to freeze overnight or at a pinch, 4-5 hours.
- Carefully remove cheesecake from baking tin and slice into desired segments or sizes. Serve immediately as is, or accompanied with fresh feijoas, spiced feijoas or even your favourite dairy free ice cream or yoghurt!
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