Who knew the humble kiwifruit could create such a visual masterpiece? This gorgeous cake spotlights both the green and gold varieties for vibrancy, fitting together well with the characteristic tartness of cheesecake. It is also surrounded by a buttery biscuit base that’ll leave everyone pining after the corners.
- 160 g cream cheese, softened, chopped
- 1 egg, separated
- 1 egg white
- ⅔ cup (160 g) sour cream, stirred to thin texture
- 220 g ginger nut biscuits
- 60 g butter, melted
- ⅓ cup (75 g) caster sugar
- 1½ tsp cornflour
- 1 tsp vanilla bean paste
- 1 tbsp lemon juice
- 2 large (250 g) green kiwifruit, sliced
- 2 large (250 g) gold kiwifruit, sliced
- Mint leaves, to serve
Have cream cheese, eggs and sour cream at room temperature. Preheat the oven to 150 C (130 C fan-forced). Grease an 11 cm x 35 cm rectangular loose-based flan tin.
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.
Place the tin on an oven tray; refrigerate while preparing filling.
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.
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.
Bake cheesecake for about 20 mins or until just set; cool.
Serve topped with kiwifruit and mint. Suitable to freeze without kiwifruit. Butter suitable to microwave.