INGREDIENTS
BASE
70g digestive biscuit
100g granola
70g butter, melted
70g digestive biscuit
100g granola
70g butter, melted
CHEESE FILLING
8g gelatine powder
40g water
150g whipping cream
500g cream cheese, softened
120g icing sugar, sifted
60g yogurt
8g gelatine powder
40g water
150g whipping cream
500g cream cheese, softened
120g icing sugar, sifted
60g yogurt
TOPPINGS
3 Zespri™ SunGold™ Kiwifruit
5 edible rose buds
3 Zespri™ SunGold™ Kiwifruit
5 edible rose buds
METHOD
- To make the base, crush digestive biscuits and granola, then mix with melted butter.
- Press crushed biscuit mixture at the bottom of a 8-inch cake ring and chill in the refrigerator for 1 hour.
- For the cheese filling, sprinkle gelatine over water and set aside to bloom for 5 minutes.
- In a bowl, whip the whipping cream and set aside.
- In a separate bowl, cream together the cream cheese and icing sugar for 5 minutes or until fluffy.
- Heat gelatine to melt and fold into the cheese mixture.
- Fold in the yogurt and the whipped cream.
- Pour mixture into the cake ring and leave to set in the refrigerator overnight.
- Remove ring, arrange Zespri™ SunGold™ Kiwifruit slices and rose petals on top of the cheesecake.
