Kiwi cheesecake

Ingredients for 1 servings:

• 180 g chocolate cookies
• 100 g butter
• 2 tbsp brown sugar
• 3 eggs
• 150 g sugar
• 600 g cream cheese
• 200 g sour cream
• 200 g whipped cream
• 1 tbsp lemon juice
• 1 packet of vanilla sugar
• 2 tbsp, heaped flour
• 10 kiwis
• 2 packs of cake glaze, clear
• 4 tbsp sugar
• 500 ml apple juice, clear

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 35 minutes

Cheesecake with kiwi

Preheat the oven to 180°C (fan/convection oven). Butter a 26cm springform pan and sprinkle with flour. For the base, place the biscuits in a freezer bag and hit them with a pan until crumbly. Melt the butter in a saucepan. Add the biscuit crumbs and sugar, mix to combine, and press them into the base of the pan. Bake the base for about 10 minutes. While the base is baking, mix the eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla sugar, and flour in a bowl with a mixer at medium speed until smooth. Remove the springform pan from the oven. Spread the mixture over the base, return the springform pan to the oven, and bake the cake for 8 minutes. Then reduce the temperature to 135°C (275°F) and bake the cake for another 30 minutes. Turn off the oven and let the cake rest for 1 hour. For the topping, peel the kiwis, slice them, and arrange them in a circle around the cake. Mix the glaze, sugar, and apple juice together and bring to a boil. Let the glaze rest for 1 minute, then spread evenly over the kiwi slices. Let the cake rest in the refrigerator for 4 hours.