Strawberry Kiwi Cheesecake
Ingredients
- 300g Kiwi
- 50g Sugar
- 7g Lemon juice
- 2g Gelatin
- 250g Strawberry
- 40g Sugar
- 6g Lemon juice
- 2g Gelatin
- 80g Digestive cookie
- 35g Melted unsalted butter
- 340g Cream cheese
- 70g Sugar
- 115g Plain yogurt
- 3g Vanilla extract
- 5g Lemon juice
- 8g Gelatin
- 170g Heavy cream
Instructions
- Cut the kiwi into small pieces, put it in a pot, put it on the fire, add sugar, and boil it until the kiwi is simmered, then add lemon juice, mix, and remove from the heat.
- Squeeze out the water from gelatin soaked in cold water for about 10 minutes, mix, put in a 12cm mold, flatten, and harden in the freezer.
- Add melted unsalted butter to the crushed Daije cookies, mix, put in a 15cm mold, press firmly to flatten it, and put it in the refrigerator.
- Soften the cream cheese that has softened at room temperature, add sugar and mix, then plain yogurt and vanilla extract. Add lemon juice and mix, then add melted gelatin and mix.
- Whip the cold whipped cream about 50% thinly, add it to the dough, mix, pour 150g into a 15cm mold, flatten it, and harden it in the freezer for 10 minutes.
- Put 50g of cheesecake dough in a 12cm mold, flatten it and harden it in the freezer for about 10 minutes.
- Add green food coloring to 60g of cheesecake dough, mix, pour into a 15cm mold, flatten, and harden in the freezer.
- Make stewed strawberries in the same way as kiwi, put them in a 12cm mold, flatten them, and harden them in the freezer for about 30 minutes.
- Put the hardened thing in the 12cm center of the 15cm mold, remove the mold, put the white cheesecake according to the height, flatten it, and let it harden in the freezer for about 10 minutes.
- Add red food coloring to 60g of cheesecake dough, mix and color, pour into a 15cm mold, flatten, harden in the freezer for about 10 minutes, pour in all remaining white dough, flatten, and harden in the refrigerator for 2 hours.
Notes
Mold size : 15cm x 7cm
