Photo / Supplied.

Feijoa and white chocolate combine in this gorgeous cheesecake to give you a dessert that will delight the whole family. Plus, there is no baking involved - just whip it up in the morning, pop it in the fridge to chill and you're good to go.

Cook time: 1h 0 min
Serves: 8

Ingredients

Cake

150 grams	plain flour
90 grams	Anchor Butter, melted
60mL	Anchor Fresh Cream
2 teaspoons	baking powder
1/2 teaspoon	mixed spice
50 grams	sugar
1 free-range	egg
1 teaspoon	vanilla essence
75 grams	rhubarb, roughly chopped
75 grams	feijoa pulp, roughly chopped

Crumble topping

50 grams	plain flour
1 teaspoon	ground cinnamon
2 tablespoons	soft brown sugar
1 tablespoon	sugar
40 grams	cold Anchor Butter, cubed

Method

Cake

1. Preheat the oven to 180°C bake
2. In a large bowl, sift the flour, baking powder and mixed spice, then add the sugar and stir until fully combined.
3. In a separate bowl, whisk together the egg, Anchor Fresh Cream, vanilla essence and melted Anchor Butter.
4. Add the wet ingredients to the dry and fold together until well combined.
5. Pour the mixture into the prepared cake tin and spread out evenly.
6. Scatter the feijoa and rhubarb over the top of the cake mixture and press in gently.

Crumble

Place all the ingredients in a small bowl and rub the butter in until the mixture resembles wet sand.
Sprinkle the crumble topping evenly over the fruit, then bake the cake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean.