Servings: 8 people
Calories: 350kcal
Cost: $15
Equipment
- Mixing Bowl
- Whisk
- Spatula
- 9-inch Springform Pan
- Food Processor or Ziplock Bag
Ingredients
- 200 g digestive cookies
- 100 g melted butter
- 500 g cream cheese
- 200 ml liquid cream
- 150 g sugar
- 3 eggs
- 2 crushed kiwis
- 1 tsp vanilla extract
- 2 sliced kiwis
- 50 g sugar for topping
- 1 tbsp lemon juice
Instructions
- Crush the digestive cookies into fine crumbs and mix with melted butter until it resembles wet sand. Press this mixture firmly into your cake pan.
- Bake the crust at 180°C for 10 minutes.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy, then add the eggs one at a time, mixing gently.
- Stir in the liquid cream, crushed kiwis, and vanilla extract. Pour the filling over the cooled crust.
- Bake the cheesecake at 160°C for 50 minutes, then let it cool in the oven with the door ajar.
- Cook the sliced kiwis with sugar and lemon juice over low heat until it thickens into a light jam, then spread it over the chilled cheesecake.
Notes
For a lighter option, substitute sugar with a natural sweetener. For a vegan version, use coconut cream and vegan cream cheese. Make sure to allow the cheesecake to chill for at least 4 hours before slicing for clean cuts. Store in an airtight container in the fridge for up to 3 days, or freeze slices wrapped tightly for longer storage. Always let it come to room temperature before serving for the best flavor.
Nutrition
Calories: 350kcal | Carbohydrates: 35g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 230mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 800IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 0.5mg
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