Yummy fruity cheesecake for anyone who loves kiwi. I prepare exactly this cheesecake with any other fruits so feel free to substitute kiwi and pineapple with anything you like. My tip is : tangerines and blueberries, strawberries and spearmint, raspberry and blackberry, ...
What you will need
500 grams / 17.60 oz of ricotta cheese
1 vanilla pod
lime and lemon skin crumbs
300 grams / 10.60 oz of flour
200 grams / 7 oz of soft crackers unflavored
100 grams / 30.50 oz of butter
1 cup of brown sugar
1 cup of cream
How to cook
I blended crackers into fine-like sand crumbs and mixed with melted butter. The right texture should be like wet sand- moldable but still sandy. Preheat the oven to middle to high temp.
Grease the bottom and the sides of the form. I used coconut oil. Press the dough evenly to the form and the sides. Put it into the preheated oven for 8 minutes. Lower the temperature.
Mix ricotta, cream, sugar, eggs, citrus skin crumbs and vanilla pod (scrape out the inside) together
Blend I kiwi and add it to the ricotta mixture.
Pour the mixture onto the crackers and bake 35 minutes on 150 °C / 300 °F heat
Cut your fruits into pieces.
Wait until the cheesecake has cool down and decorate the cake with fruits. Make a gelatin and pour it gently on fruits.
Refrigerate overnight before serving.