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Kiwi Fruit Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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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.

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

For the Filling

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

    Divide A Cake Layer By Pulling Strong Thread Horizontally Through It.

    Divide A Cake Layer By Pulling Strong Thread Horizontally Through It.

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