Zespri® SunGold Kiwifruit Unbaked Cheesecake
- 70 g digestive biscuit
- 100 g granola
- 70 g butter, melted
- 8 g gelatine powder
- 40 g water
- 150 g whipping cream
- 500 g cream cheese, softened
- 120 g icing sugar, sifted
- 60g yogurt
- 3 Zespri® SunGold Kiwifruit
- 5 edible rose buds
Makes 1 whole cake
Preparation time: 40 minutes
To make the base, crush digestive biscuits and granola, then mix with melted butter.
Press crushed biscuit mixture at the bottom of a 8-inch cake ring and chill in the refrigerator for 1 hour.
For the cheese filling, sprinkle gelatine over water and set aside to bloom for 5 minutes.
In a bowl, whip the whipping cream and set aside.
In a separate bowl, cream together the cream cheese and icing sugar for 5 minutes or until fluffy.
Heat gelatine to melt and fold into the cheese mixture.
Fold in the yogurt and the whipped cream.
Pour mixture into the cake ring and leave to set in the refrigerator overnight.
Remove ring, arrange Zespri® SunGold Kiwifruit slices and rose petals on top of the cheesecake.