Recipes

For the base of the red kiwi cheesecake, pulverise the biscuits with a rolling pin, placing them in a clean tea towel or inside a food bag and beating vigorously.

Alternatively, you can use a mixer with metal blades. Transfer to a bowl and stir in the melted butter.

When you have obtained a homogeneous mixture, transfer it to a 22 cm square mould lined with baking paper and level it into an even layer with the back of a spoon. Place in the refrigerator while you work on the rest of the recipe.

To make the cheesecake filling, soak the gelatine sheets in cold water for 10 minutes. Meanwhile, in a bowl mix the Greek yoghurt with the honey and vanilla seeds until combined.

Heat the milk in a saucepan and dissolve the well-drained gelatine in it, stirring to mix. Add this mixture to the cheese mixture and stir.

Pour the mixture into the mould over the biscuit base and level off. Place in the refrigerator to solidify for at least 4 hours.

When it is time to serve, unmould the cheesecake and decorate with peeled and sliced red kiwis. Then cut the fruit cake into bars or squares and serve immediately with honey to taste.

Would you like to make more tasty desserts with lots of fresh fruit? Discover all our recipes with kiwi.