This delicious chilled lime cheesecake
topped with glazed kiwi fruit is perfect for dessert.
Ingredients
serve 8 - 10
Base
140 g biscuit crumbs
70 g melted butter
Cheese
filling
10 g gelatin leaves
150 g cream
350 g cream cheese
100 g caster sugar
1 lime, zest and juice
200 g apple jelly
Method
Line a 20 cm spring form tin with
greaseproof baking paper. Place biscuit crumbs and melted butter in a bowl and
combine. Spread the crumb mixture evenly in the bottom of the tin and press
firmly. Place the tin in the fridge until set. Place the gelatin in a bowl with
cold water. Place cream in a mixing bowl and whisk until thickened to soft
peak. Place cream cheese and sugar in another mixing bowl, whisk with an
electrical mixer for approx. 3 minutes until mixture is evenly soft and fluffy.
Place lime juice and zest in a bowl and combine. Squeeze the excess water from
the gelatin leaves and heat gelatin until melted. Mix gelatin in the lemon
juice and zest, blend into the cream cheese combination until incorporated.
Fold the whipped cream evenly into the mixture. Spread the finished cheese
mixture evenly in the cake tin on top of the crumb base. Allow cheese mixture
to set in the fridge for 1 hour before decorating the top with slices of kiwi
fruit. Pour apple jelly on top and allow cooling in the fridge for at least 3
hours before removing from the tin. Place cheesecake on a serving plate before
cutting and serving.
Note: Try using lemon instead of lime or a mixture.
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