Kevin's Kiwi Gold and Lime Cheesecake
Kiwi and Lime is a beatiful citrus flavour combination. Try this recipe if you are looking for something refreshing and suprising to serve your guests.
4 people
0 minutes
15 minutes
Ingredients
- 110 g Butter melted
- 2 tbsp Caster Sugar
- 200 ml Cream lightly whipped
- 350 g Cream Cheese
- 200 g Digestive Biscuits
- 1 - Gelatine Leaves
- 50 g Icing Sugar
- 0.5 - Lime zest
- 4 - Signature Tastes Kiwis
- 1 tsp Vanilla Extract
- 60 ml Water
Method
- Line an 8” cake tin with parchment paper.
- Place the gelatine leaves in two separate bowls with cold water for approximately 10 minutes to bloom.
- Break the biscuits into a crumb texture. Using a glass bowl, pour the melted butter into the biscuits crumb and toss to coat the mixture. Press the mixture into the prepared cake tin ensuring the crumb covers the base of the tin. Place in the fridge for 5 minutes to set.
- In the meantime, slice 1 kiwi into small dices. With a fork, crush to create a coarse compote, adding a little of the lime zest to balance the acidity/ sweetness of the kiwi.
- In a small blender, blend 2 more kiwis with the caster sugar, water and lime zest for a few seconds until pureed yet all the seeds are intact. Pour into a small saucepan, and bring to simmer for 20 seconds. Remove from the heat and stir in the bloomed leaf of gelatine. Set aside to cool.
- In a bowl, beat the cream cheese with the icing sugar, vanilla extract until combined. Fold in the whipped cream. Stir in the diced kiwi compote.
- Spread the mixture over the biscuit base. Place in the refrigerator to set for a minimum of 40 minutes.
- Once the cheesecake is set, remove the cheesecake from the cake tin and discard the parchment paper. Check if the glaze is cooled yet still pourable and cover the cheesecake with the mixture.
- Place in a refrigerator to set for a further 30-60 minutes or overnight cover with cling film.
- Before serving, decorate with extra kiwi wedges or whipped cream.
