Ingredients :
200 grams of crushed plain biscuit or graham cracker crumbs
½ tsp cinnamon
100 grams, melted butter
500 grams cream cheese, softened
¾ cup icing sugar
3 tsps. gelatin, plus 3 tablespoons water
1 cup cream, softly whipped
½ cup kiwifruit, mashed into a purée (approx 2 ripe kiwifruit)
2-3 kiwifruit, peeled and sliced
3 tbsps. lime jelly crystals, plus 1 cup hot water
Instructions :
Combine the biscuit crumbs, cinnamon & melted butter. Press into the base of a 22cm spring-form tin & chill. Beat together the cream cheese & icing sugar in a bowl until smooth. Sprinkle the gelatin over the water in a bowl & leave it to swell for 5 minutes. Warm over hot water, or on medium power in the microwave for 15 seconds. Stir until the gelatin has dissolved. Beat the gelatin into the cream cheese mixture. Quickly fold in the whipped cream & kiwi fruit pureé. Pour the cream cheese mixture over the chilled base & return the tin to the fridge. Leave to chill for 2-3 hours, or until the mixture has set.
To serve :
Dissolve the lime jelly crystals in hot water & let the jelly cool but not set. Arrange the sliced kiwi fruit decoratively on top of the chilled cheesecake & spoon over the lime jelly. Allow to chill for at least 30 minutes until the topping has set before cutting the cheesecake & serving.
200 grams of crushed plain biscuit or graham cracker crumbs
½ tsp cinnamon
100 grams, melted butter
500 grams cream cheese, softened
¾ cup icing sugar
3 tsps. gelatin, plus 3 tablespoons water
1 cup cream, softly whipped
½ cup kiwifruit, mashed into a purée (approx 2 ripe kiwifruit)
2-3 kiwifruit, peeled and sliced
3 tbsps. lime jelly crystals, plus 1 cup hot water
Instructions :
Combine the biscuit crumbs, cinnamon & melted butter. Press into the base of a 22cm spring-form tin & chill. Beat together the cream cheese & icing sugar in a bowl until smooth. Sprinkle the gelatin over the water in a bowl & leave it to swell for 5 minutes. Warm over hot water, or on medium power in the microwave for 15 seconds. Stir until the gelatin has dissolved. Beat the gelatin into the cream cheese mixture. Quickly fold in the whipped cream & kiwi fruit pureé. Pour the cream cheese mixture over the chilled base & return the tin to the fridge. Leave to chill for 2-3 hours, or until the mixture has set.
To serve :
Dissolve the lime jelly crystals in hot water & let the jelly cool but not set. Arrange the sliced kiwi fruit decoratively on top of the chilled cheesecake & spoon over the lime jelly. Allow to chill for at least 30 minutes until the topping has set before cutting the cheesecake & serving.
