Green and gold kiwifruit cheesecake
A baked cheesecake in a ginger nut biscuit crust, topped with slices of green and gold kiwifruit and mint.
Ingredients
| 160 g | cream cheese, softened, chopped | |
| 1 | egg, separated | |
| 1 | egg white | |
| 2/3 cup (160 g) | sour cream, stirred to thin texture | |
| 220 g | ginger nut biscuits | |
| 60 g | butter, melted | |
| 1/3 cup (75 g) | caster sugar | |
| 1 1/2 teaspoon | 7.5 ml | cornflour |
| 1 teaspoon | 5 ml | vanilla bean paste |
| 1 tablespoon | 15 ml | lemon juice |
| 2 (250 g) | large green kiwifruit, sliced | |
| 2 (250 g) | large gold kiwifruit, sliced | |
| — | mint leaves, to serve |
Instructions
- Have cream cheese, eggs and sour cream at room temperature. Preheat the oven to 150°C (130°C fan-forced). Grease an 11cm x 35cm rectangular loose-based flan tin.
- Process the biscuits until fine. Transfer to a medium bowl; stir in the butter until combined. Press the biscuit mixture evenly over the base and side of the tin. To achieve a neat base, press the crumb mixture firmly with a straight-sided glass or bottle.
- Place the tin on an oven tray; refrigerate while preparing filling.
- To make the filling, beat the cream cheese, 1/4 cup of the sugar, egg yolk and cornflour in a small bowl with an electric mixer until smooth. Add vanilla paste, sour cream and juice; beat until just combined.
- Beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add the remaining sugar; beat until dissolved. With a large balloon whisk, fold the egg white mixture into the cream cheese mixture. Spread filling into biscuit crust.
- Bake cheesecake for about 20 minutes or until just set; cool.
- Serve topped with kiwifruit and mint. Suitable to freeze without kiwifruit. Butter suitable to microwave.