For the crust
- 200 g digestive cookies
- 100 g butter, melted
For the cream
- 400 g cream cheese
- 300 g heavy cream 35%
- 120 g icing sugar
- 1 teaspoon(s) lemon juice
For the kiwi jelly
- 20 g gelatin sheets
- 1.200 g kiwis
- 250 g granulated sugar
Kiwi cheesecake
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Nuts Free Diet
It is usually followed when someone is allergic to nuts.
-
30'
Ηands on
-
6 hours
Hands off
-
10'
Cook Time
-
12
Portion(s)
-
2
Difficulty
-
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Method
For the crust
- Preheat oven over 180οC (355* F) Set to Fan.
- Beat the cookies in the food processor until they turn into powder.
- Add the melted butter and beat until the cookie has a wet sand-like texture.
- Transfer mixture to a detachable 23 cm cake pan.
- Press with a glass until the cookie crust is compressed.
- Bake for 10 minutes.
- Remove from oven and set aside to cool.
For the cream
- In a mixer’s bowl, whisk the cream cheese, icing sugar and lemon juice for 1-2 minutes until the ingredients are homogenized and have a yogurt-like texture.
- Spread the cream over the cooled crust.
- Cover the outside of a 20 cm bowl with plastic wrap.
- Press the cream with a bowl to create an indentation.
- Refrigerate for 2 hours until thickened.
- Remove bowl. You will note that the cream is higher towards the walls of the mold than in the center.
For the kiwi jelly
- Soak the gelatin sheets in a bowl filled with cold water.
- Peel the kiwis, cut them in half and using a knife, remove the white part.
- In a food processor, beat the green part of the kiwis. Throw away the white part because if used it will give a bitter taste to the jelly.
- In a pot, place the kiwi juice and sugar.
- Allow it to come to a boil until the sugar dissolves.
- Remove pot from heat. Strain the gelatin sheets and add them to the pot. Mix until they dissolve and transfer to a bowl. Let it slightly cool (20-30 minutes). Make sure it is not completely cooled because then it will be hard to spread.
- Pour the mixture into the center of the cake pan until the kiwi jelly completely covers the cream. Refrigerate for at least 4 hours until the mixture thickens.
- Turn out of pan and serve.
Nutritional
Chart
Nutrition information per portion
459
Calories (kcal)
23
%
Calories
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
24.0
Total Fat (g)
34
%
Fatty Acids
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
12.0
Saturated Fat (g)
60
%
Saturated Fats
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
53.0
Total Carbs (g)
20
%
Carbohydrates
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
45.0
Sugars (g)
50
%
Sugars
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
6.4
Protein (g)
13
%
Protein
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
2.9
Fibre (g)
12
%
Fibers
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
0.6
Sodium (g)
10
%
Salt
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by
