This is something that has to be made well ahead of time to allow it to set properly. A little gelatine will give the cake a firmness so it easier to slice. 

For the base:

  • 250gm plain digestive biscuits
  • 125gm unsalted butter, melted

For the filling;

  • 1 sachet gelatine powder
  • 6 wonky kiwis
  • 500gm Soft cream cheese
  • 150ml double cream
  • 100gm icing sugar
  • 1 tsp. vanilla extract

Prepare the base by placing the biscuits in a small food processor and pulse until they are fine crumbs.  Alternatively you can pop them into a sealed food bag and crush with the base of a rolling pin.

Add the crushed biscuits to a medium sized mixing bowl. Add the melted butter and mix well to combine.

Place the crushed biscuit mixture to the base of the cake tin. Press to seal the edges so there is a frim and stable biscuit base for the filling to sit on.

Peel and finely chop 2 of the kiwi fruits.

Prepare the gelatine by dissolving it in 3 tbsp. of warm water (or as per pack instructions) set aside until the granules are dissolved and the liquid is clear.

In a large mixing bowl beat the cream cheese, double cream, icing sugar and vanilla until smooth and thick. Fold in the chopped kiwi fruit and the prepared gelatine. Mix well to combine.

Spoon the cheesecake mix into the prepared tin and smooth the top so it is straight and flush. Place the prepared mixture in the fridge and leave to set for about 6-8 hours or overnight.

When ready to serve, prepare the remaining kiwis by peeling and slicing into thin slices. Make a concentric pattern with the kiwis starting with the edges and working into the centre. Slice and serve. Store, loosely covered in the refrigerator for up to 3 days