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250g Malt biscuits
150g butter, melted
Filling 250g cream cheese, room temperature
395g sweetened condensed milk
1/3 cup lemon juice (kiwifruit juice?)
½ teaspoon of vanilla essence
1x Kiwifruit, peeled and sliced
2x Kiwifruit, peeled and chopped roughly
¼ cup Kiwifruit jam, warmed
Grease the sides of your spring form tin or cake tin and place baking paper on the bottom.
Crush or blitz Malt biscuits until they look like fine breadcrumbs.
Add melted butter and blitz or mix until combined.
Place biscuit base into the spring form tin and firmly press onto the base and up along the sides of the tin.
Chill for 30 mins until the base is firm.
Meanwhile in a large bowl, beat the cream cheese and condensed milk until smooth. Add vanilla and lemon and beat until combined.
Place sliced kiwifruit on the base, and pour the cream cheese mixture over the top, cover and chill overnight.
When set, heat the kiwifruit jam until warm and runny. Generously cover the cheesecake with chopped kiwifruit and drizzle the warm jam over the top.