Wednesday, September 24, 2008

Peach and kiwi fruit cheese cake

I had earlier obtained from Tiki the recipe to her non-bake cheese cake.

After some modifications by me, I have come up with a peach and kiwi fruit cheese cake.

The cheesecake is not overly sweet and is popular with adults and children alike, unless, like Da's friend JK, you do not eat cheese and like my friend SC, you do not eat kiwi fruit, in which case, please admire the cheesecake from afar and imagine what it tastes like.... hehe!

Ingredients (base and filling)

400g sweet meal digestive biscuits
120g butter (softened)
1 1/2 tsp gelatin
100 ml hot water
1 tbsp lemon juice
grated lemon rind
250g Philadelphia cream cheese
4 tbsp condensed milk
1 tin evaporated milk (chilled)
1 can sliced peaches (cut into bite sized pieces)

Ingredients (topping)

2 kiwi fruits (cut into thin slices)
3 tbsp gelatin dissolved with some hot water

Method (base)

1. Crush the biscuits into crumbs in a mixing bowl.

2. Mix the biscuit crumbs with the melted butter.

3. Press the biscuit mixture into a 9" round banking pan to form a firm and even crust.

4. Leave the mixture in the refrigerator to chill while you make the filling.

Method (filling)

1. Dissolve 1 1/2 tsp gelatin with hot water. Stir in the lemon juice and the grated lemon rind.

2. In another mixing bowl, mix the cream cheese and condensed milk.

3. Whip the evaporated milk until thick. Add the gelatin mixture and the cheese mixture. Beat until the mixture is smooth.

4. Add the peaches to the mixture and mix well.

5. Pour the mixture into the crust and refrigerate.

Method (topping)

1. When the cheesecake has firmed up, decorate the top of the cheesecake with the sliced kiwi fruit.

2. Dissolve 3 tbsp of gelatin in hot water and pour over the top of the cheesecake. Make sure that the kiwi fruit is covered.

3. Refrigerate.


1. It would be easier if you were to use a baking pan with a removable base.

2. Line the baking pan (or if you are using a baking pan with a removable base, line the base) with aluminium foil.

3. For the lemon juice, you can either use fresh lemon juice (ie. by squeezing a lemon) or use the concentrated lemon juice.

4. To chill the evaporated milk, simply place the unopened tin of evaporated milk in the freezer while you are preparing the base and the filling.

5. If you were to freeze the cheesecake after you have made it, the gelatin tends not to soften after you remove the cheesecake from the freezer (although the cream cheese will soften). The advantage is that the cheesecake will end up tasting like ice cream. The disadvantage is that it becomes very difficult to cut the cheesecake. One solution is to dip your knife in hot water and wipe the knife dry before you cut the cheesecake. Using a hot knife makes it easier to cut a frozen cheesecake.

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