NB Make sure your cream cheese is at room temperature.
Zest the lemon and put the zest side to decorate the cheesecake with. Juice the lemon.
Beat the cream cheese, sugar and lemon juice together.
Cut the feijoas in half length ways and scoop out the flesh. You will need one and a half cups of tightly packed feijoa flesh, or 300gms.
Blitz the feijoa flesh in a food processor or chopping bowl of a stick/immersion blender until smooth. Strain the feijoa pulp through a fine sieve. You should have one cup in total.
Add the strained feijoa pulp to the cream cheese mix and blend well. You can blitz the mix briefly with a stick/immersion blender to get it extra smooth.
Put the water in a microwave proof bowl. Sprinkle the gelatin evenly over the water and allow to bloom for five minutes.
While the gelatin is blooming, in a separate bowl whip the cream with an electric hand held beaters or stand mixer until peaks just start to form.
Once the gelatin has bloomed microwave for about ten to fifteen seconds, or until has just melted. Whisk to ensure all the gelatin has melted and mixed in properly.
Add a couple of spoons of cream to the gelatin and mix it well to temper it. Slowly add the tempered gelatin to the whipped cream while beating, ensuring all the gelatin is well mixed in.
Quickly add the cream mix to the rest of the cheesecake mix and blend well. You can use as stick/immersion blender again here to help make sure there are not lumps and its well blended, but do not over mix or it will curdle.
Pour the cheesecake mix onto the chilled base and smooth down. Chill in the fridge for at least eight hours, preferably over night.
Once set remove the cake from the pan by undoing the outside. If the baking paper is stuck to the tin you may need to carefully ease it off with a butter knife. Use a large knife by putting it between the bottom of the cheesecake and the baking paper, then carefully lift it onto a plate.
To decorate cut some fresh feijoas into thick coins. Briefly dip each side into some lemon juice and arrange on the cheesecake. Sprinkle on reserved lemon zest and you're done!