Recipe

Green and gold kiwifruit cheesecake

Who knew the humble kiwifruit could create such a visual masterpiece? We've used both the green and gold varieties for maximum colour, and flavour, in this gorgeous lemon and vanilla cheesecake.

  • 25 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

Green and gold kiwifruit cheesecake
  • 160 gram cream cheese, softened, chopped
  • 1 egg, separated
  • 1 egg white
  • 2/3 cup (160g) sour cream, stirred to thin texture
  • 220 gram ginger nut biscuits
  • 60 gram butter, melted
  • 1/3 cup (75g) caster sugar
  • 1 1/2 teaspoon cornflour
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon lemon juice
  • 2 large (250g) green kiwifruit, sliced
  • 2 large (250g) gold kiwifruit, sliced
  • mint leaves, to serve

Method

Green and gold kiwifruit cheesecake
  • 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.

More From Women's Weekly Food