Yields approximately 12 x cheesecakes (65mm round)
240g white chocolate
20g canola oil
70g rice cereal
Melt down the chocolate and oil together.
Remove from the heat. Stir in the feuilletine and rice cereal. Evenly spread onto the prepared moulds and pack down until it binds well.
480g Barker's Professional Feijoa Fruit Paste
500g cream cheese
30g icing sugar
150g cream (whipped)
Soften the cream cheese, then whisk in the icing sugar and Barker's Professional Feijoa Fruit Paste.
Whisk in the whipped cream.
Prepare the base and place into moulds.
Prepare the cheesecake filling and pipe into moulds. Place into the freezer to set firm.
Spread a think layer of Barker's Professional Feijoa Fruit Paste onto the top of the cheesecake to glaze. Decorate as desired.