We’re a bit obsessed with kiwifruit in this house. (remember my kiwi and coconut breakfast bowls?) Sam always makes me laugh as on his late-night borrowing expeditions, he’ll sit with a big pile of them and eat them with a spoon, straight out of the skin. I particularly like the yellow variety: Zespri SunGold kiwifruit. Have you seen them? They’re deliciously sweet and particularly pretty, with their naturally golden glowy yellow colour. They’re also super-healthy: one Zespri SunGold kiwifruit contains three times the amount of vitamin C than an orange.
We had some friends over for dinner this week, and I’ve been testing a cheesecake recipe for a while as I wanted a lighter, fluffier, summery cheesecake rather than the usual quite dense one. Kiwi goes brilliantly with lime, and also, we’ve discovered with ginger. I made them with both digestive biscuits and ginger biscuits and they were far tastier with the ginger. These little individual kiwi, lime and ginger cheesecakes are really easy to make in advance so they’re perfect for entertaining, and they taste delicious too!
Light and fluffy lime, ginger and golden kiwi cheesecakes
150g ginger nut biscuits
6 Zespri SunGold kiwifruit
280g cream cheese (at room temperature)
100g icing sugar
150ml whipping cream
1 lime, zested then juiced
Sprigs of mint to garnish
Firstly, make sure you’ve got all your ingredients ready. I made individual cheesecakes here by using my Yorkshire pudding tin (remember to pop a strip of baking paper into the bottom to make it easier to lift them out).
Pop the biscuits into a sturdy plastic bag and bash them into crumbs with a rolling pin. Transfer to a bowl.
Melt the butter over a low heat, then pour over the biscuit crumbs. Mix well, then press into the buttered moulds. Refrigerate immediately for an hour or two until completely hard.
To make the cheesecake, firstly take the two softest kiwifruit and blend them with the lime juice until smooth (remember to zest your lime first – you’ll need that for decoration).
Next, mix together the cream cheese and icing sugar until smooth, then stir in the kiwi and lime.
Whip the whipping cream until it forms soft peaks and stir gently into the cream cheese and kiwi mixture. Give the mixture a quick taste in case you need a dash more lime juice.
Remove the biscuit bases from the mould and pile high with the fluffy cheesecake topping. Chill until you’re ready to serve.
To decorate before serving, slice the remaining kiwis and cut out stars with a pastry cutter (or you can use hearts, or just leave them in slices if you’d rather).
Finally, sprinkle over the reserved lime zest and garnish with tiny mint leaves. Chill until you’re ready to serve.
How pretty are these? The perfect summer dessert!
Zespri SunGold kiwifruit are available nationwide from May 2017 through to October 2017, in all leading supermarkets.