I learned how to do this particular cheesecake from a Phoon Huat demo. class but adapted the recipe cos I had to make my own kiwi puree using fresh kiwis. Make the kiwi puree a day ahead.
7 to 8 nos. kiwi fruits, skinned and diced.
Blend them up till smooth in a blender.
Sieve the blended puree to take out the black seeds and larger bits of fruit flesh.
Using a double boiler, mix in 60 gm. of caster sugar with the sieved puree and mix till the sugar dissolved.
Cool and keep in the fridge for next day use.
You may keep kiwi puree in the freezer for a longer time if you're not using it the next day.
This recipe uses a 9 " by 9 " square baking pan.
Ingredients and method :
Baked crust layer :
140 gm almond ground (toasted)
100 gm digestive biscuits (grounded & toasted)
60 gm brown sugar
90 gm unsalted butter (melted)
Mix all the above ingredients together.
Press the the mixture evenly into a baking pan.
Bake in a pre-heated oven at 180 degree for 10-15 mins.
Cool and then chill in the freezer for 15 mins.
500 gm cream cheese (soften)
80 gm caster sugar
400 gm kiwi puree
4 nos. egg yolks
4 tbsp gelatine powder (36 gm)
120 gm water
300 gm Millac cream
160 gm tropical fruits cocktail
Beat the cream cheese and sugar till smooth.
Add in the egg yolks, one at a time and combine till smooth.
Add in the kiwi puree and mix well.
Dissolve gelatine in water using a double boiler.
When it's warm, add into the above mixture.
Whip up the millac cream till soft peak.
Add in the millac cream into the mixture above.
Use a whisk to blend in everything.
Take the chilled base out and put in the tropical fruits cocktail on the biscuit base.
Pour the mixture onto the chilled biscuit base.
Put in freezer for about two hours or put in the chiller overnight.