Ingredients

• For base:
• 300 g - digestive biscuits
• 1/2 cup - sugar
• 50 g - butter
• For Cream cheese:
• 1.5 liters - milk (full fat)
• 1.25 tsp - citric acid crystals dissolved in 1/2 cup warm water
• For cheese cake:
• 300 g - cream cheese
• 200 g - condensed milk
• 100 g - fresh cream
• 1 packet - gelatin or 4 tsp gelatin mixed in 5 tsp of water
• 5 to 6 - kiwis
• 2 drops - kiwi essence
• 2 tbsp - powdered sugar

How to Make Kiwi Cheese Cake

• Crush the biscuits evenly into crumbs.
• Add sugar and mix well.
• Melt the butter, and fold it into the biscuit mixture.
• In a pie dish (8 inches approximately) line the base and sides with the biscuit mixture evenly.
• Press firmly. Bake in an oven at 250 degree Fahrenheit for about15 to 20 mins.
• Cool.
• Boil the milk.
• Add the citric acid (dissolved in water) and mix well, until the milk curdles.
• Strain this mixture in a fine muslin cloth.
• Blend the cream cheese till smooth and creamy.
• Gradually fold in the fresh cream into the condensed milk and blend.
• Heat the dissolved gelatine till transparent.
• Cool it. Strain through a fine sieve.
• Fold into the cheese mixture.
• Peel the kiwis and make thin slices.
• To arrange the cheese cake:
• Take the chilled biscuit lined dish.
• Arrange the slices of kiwis evenly on the biscuit layer.
• Sprinkle some powdered sugar and kiwi essence.
• Pour the cheese cake mixture over this evenly.
• Arrange the remaining slices of kiwi.
• Chill for 2 to 3 hours and serve.