Kiwi Fruit Cheesecake

A community recipe by mawmaw

Not tested or verified by Nigella.com

Introduction

Decadent, light and creamy easy to make cheese cake that will have you guests raving in delight. Everyone thinks you spent hours in the kitchen, but of course you did not.

Ingredients

Serves: 6-8

Metric Cups

For the Sponge

125 millilitres milk
50 grams butter (or margarine)
3 millilitres vanilla essence
2 large eggs
125 millilitres caster sugar
250 millilitres cake flour
8 millilitres baking powder

For the Filling

20 millilitres gelatine
80 millilitres water
3 large eggs (separated)
250 millilitres sugar
30 millilitres milk
500 grams cottage cheese
5 millilitres vanilla essence
250 millilitres cream

For the Topping

3 kiwi fruit (peeled and sliced)

For the Sponge

4⅖ fluid ounces milk
2 ounces butter (or margarine)
⅛ fluid ounce vanilla essence
2 large eggs
4⅖ fluid ounces superfine sugar
8⅘ fluid ounces cake flour
¼ fluid ounce baking powder

For the Filling

⅔ fluid ounce gelatine
2⅘ fluid ounces water
3 large eggs (separated)
8⅘ fluid ounces sugar
1 fluid ounces milk
18 ounces cottage cheese
⅙ fluid ounce vanilla essence
8⅘ fluid ounces cream

For the Topping

3 kiwi fruit (peeled and sliced)

Method

Kiwi Fruit Cheesecake is a community recipe submitted by mawmaw and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For Sponge:

Beat Eggs And Sugar Together Until Thick And Creamy.

Sift Flour And Baking Powder Together And Fold Into Egg And Sugar Mixture.

Heat Milk And Butter. Do Not Boil. Stir Milk Mixture And Essence Into Batter.

Spoon Into A Greased 20 Cm Cake Tin.

Bake In A Preheated Oven At 180 *C For 25-30 Minutes. Turn Out Onto A Wire Rack.

Divide Sponge Cake Horizontally Into Two Or Three Layers And Set Aside.

For Filling:

Sponge Gelatine In The Water And Dissolve Over Hot Water.

Place Egg Yolks, Sugar And Milk In A Heavy-Based Saucepan And Bring To The Boil. Whisk Constantly While Bringing To The Boil. Remove From Heat; Stir In Gelatine.

Add Cottage Cheese And Essence, And Fold In Beaten Egg Whites.

Beat Cream With Remaining Sugar And Add To Egg Mixture, Beating Lightly Until Smooth

To Assemble:

Place One Layer Of Cake In Base Of The 20 Cm Loose-Bottomed Cake Tin.

Spoon One Third Of Filling Over And Repeat With Other Sponges And Filling.

Leave To Set In Refrigerator.

Arrange Fruit On Top Of Cheesecake.