Saturday, 27 April 2013

Retro kiwifruit Cheesecake

You can use different fruits and matching jelly toppings with this recipe. For example, orange zest in a cheesecake with orange jelly and mandarins, or strawberry puree and strawberry slices with red jelly, or berries with blackberry jelly.
 250grams crushed biscuits plain or gingernuts.
1/2 tsp cinnamon
100grams melted butter
500grams cream cheese, softened
3/4 icing sugar
3 tsp gelatin,  plus 3 tbsp water
1 cup cream, softly whipped
1/2 cup kiwifruit,  mashed into a puree (approx 2 ripe kiwifruit)
2-3 kiwifruit, peeled and sliced
3 tbsps lime jelly crystals,  plus 1 cup hot water
Combine the biscuits crumbs, cinnamon and melted butter and press into the base of a spring form tin. Chill.
Beat together the cream cheese and icing sugar in a bowl until smooth, (about 3-5 minutes).
Sprinkle the gelatin over the water in a bowl and 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 and quickly fold in the whipped cream and kiwifruit puree.
Pour the cream cheese mixture over the chilled base and 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 and let the jelly cool but not set. Arrange the sliced kiwifruit decoratively on top of the chilled cheesecake and spoon over the lime jelly.
 Allow to chill for at least 30 minutes until the topping has set before cutting the cheesecake and serve.