Kiwi Cheesecake with Jelly Topping
Kiwi Cheesecake (Baked)
Ingredients
For the crust:
200 g digestive biscuits (or graham crackers)
100 g melted butter
For the cheesecake filling:
500 g cream cheese (room temperature)
150 g sugar
3 eggs
200 ml heavy cream
1 tsp vanilla extract
For the kiwi topping:
4–5 fresh kiwis (sliced)
1 packet green jelly (or 2 tsp gelatin + 3 tbsp sugar + 250 ml water)
Instructions
1️⃣ Make the crust:
Crush the biscuits into fine crumbs.
Mix with melted butter.
Press firmly into the bottom of a springform pan (20–22 cm).
Chill in the fridge for 20 minutes.
2️⃣ Prepare the cheesecake filling:
Preheat oven to 160°C (320°F).
Beat cream cheese and sugar until smooth.
Add eggs one at a time.
Mix in heavy cream and vanilla.
Pour over the chilled crust.
Bake for 50–60 minutes until the center is slightly set.
Turn off the oven and let it cool inside with the door slightly open.
Refrigerate for at least 4 hours (preferably overnight).
3️⃣ Add the kiwi topping:
Arrange kiwi slices on top of the chilled cheesecake.
Prepare green jelly according to package instructions.
Let it cool slightly (not fully set), then gently pour over the kiwi.
Refrigerate 1–2 hours until jelly is firm.
Optional Decoration:
Pipe whipped cream around the edges for a beautiful finish.
