Ingredients:
Crust:
- 1.5 cups graham cracker crumbs
- 6 tbsp melted butter
Cheesecake Filling:
- 1 cup heavy whipping cream, divided
- 1 tbsp unflavored gelatin
- 2/3 cup sugar
- 16 oz cream cheese, softened
- 1 tsp vanilla extract
Kiwi Topping:
- 4 kiwis, peeled and pureed
- 1/2 cup water
- 1/2 cup sugar
- 1 tsp agar agar powder
- 2 drops green food coloring (optional)
- 1-2 kiwis, sliced for decoration
Instructions:
1. Prepare the Crust:
- Preheat the oven to 350°F (180°C).
- Mix the graham cracker crumbs with melted butter until evenly combined.
- Press the mixture firmly into the base of a 10-inch springform pan.
- Bake for 12 minutes, then set aside to cool completely.
2. Create the Filling:
- Mix 1/4 cup of heavy cream with the gelatin and let it sit for 5 minutes.
- Microwave the gelatin mixture for 30 seconds, stir, and let it cool slightly.
- Whip the remaining heavy cream until stiff peaks form.
- In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture. Add the vanilla extract and mix well.
- Stir in the cooled gelatin mixture until fully incorporated.
- Spread the filling evenly over the cooled crust. Cover and chill in the refrigerator for at least 8 hours.
3. Make the Kiwi Topping:
- In a saucepan, combine the kiwi puree, water, sugar, agar agar, and food coloring (if using).
- Heat over medium heat, stirring until the sugar and agar agar dissolve completely.
- Remove from heat and let it cool slightly. Pour the mixture gently over the chilled cheesecake.
- Return the cheesecake to the refrigerator and let it set for 30 minutes.
4. Final Touches:
- Decorate the top with freshly sliced kiwis for a vibrant, fruity finish.
