One thing I don’t make a lot of is cheesecake. One, for the calorie content and two, well, I don’t really know. It’s not like cream cheese is regularly in my shopping trolley and I have been known to make a cheesecake from leftover ricotta, Greek yoghurt and whatever else has been left in the fridge. I find it a bit rich (which is rich coming from me because I love rich food).
My son inherited his love for cheesecake from his father and my daughter is becoming more game and will happily devour a piece of plain homebrand frozen cheesecake from the supermarket. This was the extent of the cheesecake eating in this house. A $2.99 homebrand frozen cheesecake from the supermarket.
When you start looking at cheesecake recipes, you could just go wild. Some are so rich with chocolate and/or fruit syrups, tangy and fruity using all sorts of tropical fruit, as I’ve done in this case. Topping the cheesecake with jelly adds another flavour and sets the fruit nicely. I placed the kiwifruit on oh so carefully on the cheesecake and when I slowly poured the jelly on, off they went. Floating all over the cheesecake.
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| This photo looks a little abstract that’s just the way the kiwifruit settled |
Kiwi & Lime Jelly Cheesecake
(based on the original no bake Philadelphia Cheesecake recipe)
Base:
1 packet shortbread finger biscuits
125gm butter, melted
Filling:
500gm cream cheese, softened
grated rind of 1 lime
juice of 1 lime
1/2 cup sugar
3 tsp of gelatine, dissolved in 1/4 cup of hot water
1 cup thickened cream, whipped to stiff peaks
Topping:
1 packet lime jelly crystals
3-4 kiwifruit, peeled and thinly sliced
- Thoroughly grease a springform pan and set aside. (Alternatively, any pie dish can be used or for individual cheesecakes use cupcake papers in a cupcake or muffin pan.)
- Place biscuits in a plastic bag and hit with a rolling pin until crumbs form. (Alternatively, crush the biscuits in a food processor).
- Mix biscuit crumbs with melted butter into a springform tin and place in fridge until later.
- Beat cream cheese, juice and rind of lime and sugar until smooth.
- Gently beat in cooled gelatine mixture and thickened cream.
- Place on top of biscuit base and return to the fridge to set.
- Make up jelly as per packet instructions.
- Place cut kiwifruit slices on top of cheesecake and slowly pour cooled jelly over the top of the cheesecake and return to fridge to set.
I found this a little rich and tangy with the lime zest and juice added. You could add a little more sugar or serve with extra cream. Not sure if I’m a big fan of cheesecake or not. Nice for a change I guess. I guess I also decided on this flavour combination because of what I had available. The only thing I had to buy was cream cheese and cream.
And a reminder – we call Jell-o “jelly” here in Australia. What the US calls jelly, we call jam. We all know what we mean, don’t we?
