Kiwi cheesecake

Kiwi cheesecake


200 gr. — cookies
100 gr. — Butter

White Cream:

400 gr. — cream cheese (or grinded at least two times cottage cheese)
350 ml — fat cream 33%
150 gr. — powdered sugar
1 — a large package of vanilla sugar
Juice — 1 lemon
10 gr. — gelatin

Kiwi layer:

1 kg. — kiwi
200 gr. — powdered sugar
20 gr. — gelatin

Preparation of Kiwi cheesecake:

Grind the cookies into small crumbs, add the melted butter and mix.

Prepare a round baking dish with a diameter of 24 cm and cover it with parchment paper on the bottom.

Put the cookie layer on the bottom.

Beat cream with vanilla and powdered sugar until creamy.
Gelatin, prepare as indicated on the package. In the cream cheese (or cottage cheese) add lemon juice, swollen gelatin and stir.
Then add whipped cream and mix. Lay out the mass on the cookie base.

Leave some curd cream to decorate.

Prepare a small bowl, wrap the bottom and sides of the food film and insert carefully into the center of the cream filling. This way we will prepare a «funnel» for the kiwi filling.

Place in the refrigerator for 2 hours.
After 2 hours, remove the bowl and then gently remove the film.

Kiwis should be cleaned and mashed using a blender. Add the sugar and put on a slow fire.

(I would advise not to cook kiwi mass, because when cooking it may lose its color, just fill the gruel with kiwi sugar several hours before cooking and the sugar slowly dissolve, or do everything as indicated and add a few drops of food coloring)

Cook until the sugar dissolves. Prepare the gelatin according to the directions on the package and add it to the kiwi mass and stir.

Let the whole mass cool down a little, then gently fill it with a white cream and smooth it.

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