Kiwi cheesecake
Preparation time:
30 minutes
Cooking time:
1 hour
Rest time
3 hours
Ingredients
For the base
• 250g Digestive biscuits
• 120g melted butter
a pinch of cinnamon
For the cream cheese
• 500g of fresh cheese
• 100g caster sugar
• 100 ml of fresh cream
• 50g potato starch
3 eggs
zest of half a lemon
For the topping
• Fresh kiwis, sliced
• Forest fruit jam
Preparation
Place the chopped biscuits and cinnamon in the mixer jar and pulverise them. Through the hole in the cap, pour in the melted butter and run the mixer again to mix. Transfer the mixture thus obtained into a buttered and floured 22 cm diameter hinged mould. Level with the back of a spoon, pressing lightly, and place in the refrigerator for the duration of the recipe. In a bowl, cream the cheese together with the caster sugar using an electric mixer or planetary mixer. Add the eggs, mixing well. Add the grated lemon zest, sifted starch and cream (not whipped). Mix until smooth and homogeneous, which you transfer to the biscuit base. Level and bake in a preheated oven at 160° for 1 hour. After this time, leave the cake to cool in the oven with the door open. Place in the refrigerator for at least 3 hours. Just before serving, sprinkle the surface of the cheesecake with the berry jam and kiwi fruit.
