Ingredients:

200 g crushed plain biscuit crumbs

½ tsp cinnamon

100 g melted butter

500 g cream cheese, softened

¾ cup icing sugar

3 tsp gelatin, plus 3 tablespoons water

1 cup cream, softly whipped softly whipped

½ cup kiwifruit, mashed into a purée (approx 2 ripe kiwifruit)

2-3 kiwifruit, peeled and sliced

3 tblsp lime jelly crystals, plus 1 cup hot water

Directions:

1. 1. Combine the biscuit crumbs, cinnamon & melted butter. Press into the base of a 22cm spring-form tin & chill. Beat together the cream cheese & icing sugar in a bowl until smooth.
2. 2. Sprinkle the gelatine over the water in a bowl & leave it to swell for 5 minutes. Warm over hot water, or on medium power in the microwave for 15 seconds.
3. 3. Stir until the gelatine has dissolved. Beat the gelatine into the cream cheese mixture. Quickly fold in the whipped cream & kiwifruit pureé.
4. 4. Pour the cream cheese mixture over the chilled base & return the tin to the fridge. Leave to chill for 2-3 hours, or until the mixture has set.
5. 5. To serve, dissolve the lime jelly crystals in hot water & let the jelly cool but not set. Arrange the sliced kiwifruit decoratively on top of the chilled cheesecake & spoon over the lime jelly.
6. 6. Allow to chill for at least 30 minutes until the topping has set before cutting the cheesecake & serving.

Bon Appetit!