Kiwi Cheesecake


Kiwi cheesecake is one of the delicious Cheesecakes. Cheesecakes are prepared in two ways in the oven or in the refrigerator, the difference between them is in the first layer.

It may be interesting for you to know that kiwi was originally in China and its cultivation dates back to the 19th century and kiwi is the national fruit of China. But the New Zealanders, realizing the capacity of this fruit, started planting kiwis for commercial purposes.Today in cook plans ,we will teach you how to make a delicious kiwi cheesecake.

Ingredients :

  1. Biscuits: 2 packs
  2. Butter: 100 grams
  3. Mascarapone cheese: 200 g
  4. Breakfast cream: 200 g
  5. Sugar: 6 tablespoons
  6. Aloe vera jelly: 1 pack
  7. Kiwi jelly: 1 pack
  8. Kiwi: 8 pieces + 8 tablespoons of sugar

Recipe :

First, mash the biscuits with a food processor or a fine meat grinder. Then melt the butter with the help of a microwave oven or direct heat and mix it with the biscuits. Grease the bottom of a mold and pour the biscuit mixture on the bottom of the dish.

Mix 1 packet of Alora jelly with 1 glass of boiling water and put it on indirect heat of water vapor to dissolve all the jelly particles and leave it to cool. In another bowl, mix the mascarpone cheese or any cream cheese with the breakfast cream and sugar with the fastest mixer (at this stage you can add 1 tablespoon of vanilla jam as desired), then add the cooled jelly with the cheese and cream. Mix and stir. Then take the mold out of the refrigerator and add a layer of cheese, smooth the surface of the cake and put it in the refrigerator for 45 minutes.

Roll the kiwis and mix them with 8 spoons of sugar and let them cook with 1/2 glass of water for 10 minutes (if you do not do this step, the kiwi will not close in the jelly due to its enzyme and must be cooked with sugar. Then mix the kiwi jelly with 1 glass of beer (indirect heat), then pour half of it on the cheese layer and put it in the refrigerator. Put half of the kiwis on the jelly and pour the rest of the kiwi jelly on them. Refrigerate for 4 hours to set well, then release the cake from the refrigerator and around the object, open the back of the mold and place in a serving dish and serve.

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