Kiwifruit Cheesecake

How to Make Kiwifruit Cheesecake

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1. Grease and line a 23 cm springform tin. Crush the biscuits to fine crumbs, mix them with the melted butter, and press firmly into the base of the tin. Chill for 30 minutes.

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2. Sprinkle the gelatine over the cold water in a small bowl, and let it soak for 5 minutes, then warm it in the microwave for 20 seconds until it is clear and liquid. Let it cool slightly.

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3. Beat the cream cheese, sugar, lemon zest, lemon juice and vanilla in a large bowl until smooth.

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4. Whip the cream to soft peaks in another bowl.

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5. Stir the cooled gelatine into the cream cheese mixture, then fold in the whipped cream in two additions until smooth.

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6. Pour the filling over the base, smooth the top, and refrigerate for at least 6 hours, until firm.

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7. Warm the apricot jam with the 1 tbsp water and strain it. Just before serving, arrange the kiwifruit slices in overlapping circles on top and brush with the glaze.

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8. Run a knife around the edge, release the springform, and serve chilled.

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Tips for Making Kiwifruit Cheesecake

• Keep the kiwifruit out of the filling. An enzyme in raw kiwifruit breaks down gelatine, so the cheesecake will not set if the fruit goes in.
• Add the fruit shortly before serving and glaze it. The jam seals in the juice, and because the fruit goes on late the enzyme has little time to reach the filling.
• Cool the melted gelatine before mixing it in. Hot gelatine can melt the cream and give a thin filling, and cold gelatine sets in strings.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Kiwifruit Cheesecake

• A cup of tea
• Fresh berries
• Passionfruit pulp

Storing & Reheating Kiwifruit Cheesecake

Keeps covered in the fridge for up to 3 days without the fruit. Add the kiwifruit on the day. It does not freeze well.

Kiwifruit Cheesecake FAQ: Common Questions

Kiwifruit Cheesecake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.