Refreshing Kiwi Cheesecake

Ingredients

For the base:

200 g biscuits

100 g butter

For the frosting:

400 g cream cheese

350 ml 33% cream

150 g powdered sugar

1 packet vanilla sugar

1 lemon

10 g gelatin

For the filling:

1000 g kiwi

200 g powdered sugar

20 g gelatin

Crush the biscuits into fine crumbs, add melted butter, and mix. Prepare a 24 cm round baking pan and line the bottom with parchment paper. Place a layer of biscuits on the bottom.

Whip the cream with vanilla and powdered sugar until fluffy. Prepare gelatin as directed on the package. Stir in lemon juice and the softened gelatin to the cream cheese (or cottage cheese). Then add whipped cream and combine.

Spread the mixture on the cookie base. Reserve some of the cream cheese frosting for decoration.

Prepare a small bowl, wrap the bottom and sides with plastic wrap, and carefully insert it into the center of the cream filling. This will create a "well" for the kiwi filling. Refrigerate for 2 hours. After 2 hours, remove the bowl and carefully remove the wrap.

Peel the kiwi and puree it in a blender. Add sugar and simmer over low heat. (You don't have to boil the kiwi mixture, as it may lose its color. Simply sprinkle the kiwi mixture with sugar a few hours before cooking and let the sugar dissolve slowly, or follow the instructions and add a few drops of food coloring.)

 Cook until the sugar dissolves. Prepare the gelatin according to the package directions and add it to the kiwi mixture, stirring.

Let the mixture cool slightly, then carefully pour it over the white cream and smooth it out.

Enjoy!