Kiwi Cheese Cake

About Kiwi Cheese Cake

Ingredients

• Kiwi puree 1 cup
• Kiwi, chopped 1
• Kiwi, sliced 1
• Digestive biscuits 6 to 8
• Butter 4 tbsps
• Cream cheese 1 cup
• Gelatin 1½ tbsps
• Hung yogurt ½ cup
• Sweet condensed milk 200 gms
• Whipped cream 1 cup
• Sugar 1 cup

How to Make Kiwi Cheese Cake (Stepwise Photos)

Method

1. Roughly break the digestive biscuits and put in a grinder jar and grind to a coarse powder. Add butter and grind again.
2. Put this in a spring bottom cake tin and spread evenly. Keep the tin in the refrigerator to chill.
3. Soak ¾ tbsp gelatin in some hot water in a small bowl and mix till it dissolves.
4. Take cream cheese and hung yogurt in a mixing bowl and mix well. Add condensed milk, gelatin and whipped cream in this mixture and mix well. Add chopped kiwi and mix well.
5. Line the walls of the cake tin with kiwi slices and pour the batter in. Keep the cake tin in the refrigerator overnight to set.
6. For topping, boil kiwi puree, a little water, sugar and remaining gelatin in a non-stick pan, stirring till the sugar and gelatin dissolve.
7. Pour this mixture on top of the cheese cake and keep it back in the refrigerator to set.
8. Unmould the cheesecake on a serving platter, cut into wedges and serve.

Additional Tips and Tricks

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Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps