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1.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.
2.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.
3.Place the tin on an oven tray; refrigerate while preparing filling.
4.To make the filling, beat the cream cheese, ¼ 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.
5.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.
6.Bake cheesecake for about 20 minutes or until just set; cool.
7.Serve topped with kiwifruit and mint.Suitable to freeze without kiwifruit. Butter suitable to microwave.