Feijoa cheesecake

The best way to use up a seasonal favourite, this easy feijoa cheesecake makes the most delicious low-sugar dessert

Serves: 12

Time to make: 20 mins , plus 2-3 hours setting time

Ingredients

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Base
1 cup rolled oatsoatmeal uncookedX
1 cup ground almonds
½ cup dates, soaked
¼ cup dessicated coconut
1 tablespoon date syrup
2 tablespoons reduced-fat spread
Topping
250g feijoa flesh
2 tablespoons honey
150g lite cream cheese, room temperature
¾ cup reduced-fat Greek-style yoghurt
1 lime, zest and juice
1 teaspoon vanilla extract or essence
1 teaspoon matcha powder (see tip)
2 tablespoons boiling water
1 tablespoon gelatine
2 feijoas, peeled and sliced
1 tablespoon shaved coconut, toasted

Instructions

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1 In a food processor, blitz all base ingredients, until smooth.

2 Line a 20cm round springform tin with plastic wrap so it comes up and over the sides of the tin. Press the base mixture into the bottom of the tin.

3 Wipe out processor bowl with a paper towel and place feijoa, honey, cream cheese, yoghurt, lime zest and juice, vanilla and matcha powder inside. Blitz until smooth. Leave to sit in processor bowl.

4 In a small bowl, place boiling water. Sprinkle over gelatine. Whisk until gelatine has dissolved. Pour into cheesecake mix and blend again until well combined.

5 Pour cheesecake mixture over base and smooth the top.

6 Place in fridge to set for at least 2-3 hours. Serve topped with sliced feijoa and toasted coconut.

HFG tip

Matcha is finely ground green tea leaves. Find it in the international section of supermarkets or Asian supermarkets.

Nutrition Info (per serve)

Calories 198 cal

Kilojoules 830 kJ

Protein 7 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 3 g

Sodium 110 mg

Calcium 110 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.