The days of raw cheesecakes are over. At least for me. I don’t want dense blended cashews, I want the real deal. I recently asked people on Instagram what kind of cheesecakes they like best, and while there were some deliciously decadent suggestions (chocolate peanut butter cheesecake anyone?) the majority preferred fruity ones, and I have to agree.
It’s (barely) summer, so that means golden kiwis are in season! You can tell the difference between golden and kiwi because the former will usually have a Zespri SunGold sticker on it. Plus they actually 3x more vitamin C than an orange, so there’s that too! In this recipe I’ve mixed kiwi into the cheesecake mixture, as well as decorated with kiwi slices, which I think gives the best flavour. If you add enough you might even get 1 of your 5 a day from it (although that’s obviously not the main point of dessert!)
Makes 1 large (20-25cm) diameter cheesecake, or 3 smaller (~8cm) ones.
250g digestive biscuits
500g cream cheese
100g icing sugar
250ml double cream
2 golden kiwis (+ extra for toppings)
What to do:
- Line a 20cm tin (ideally loose base) with butter and a circle of baking parchment at the bottom
- Crush the biscuits in a bowl. Melt the butter and mix into the biscuits
- Press this into the base of the pan and cool in the fridge for 30-60 minutes
- Mash the kiwis into a puree
- Mix together the cream cheese, icing sugar, and mashed kiwis
- Lightly whip the double cream and fold this into the mixture
- Scoop this on top of the biscuit base and smooth out right to the edges
- Place this back in the fridge for another few hours
- Just before serving, decorate with extra kiwi slices
Store in the fridge for up to a week
This post is sponsored by Zespri kiwi but, as always, all opinions remain my own.