KIWIFRUIT CHEESECAKE

Prep time 25 mins Cooking time 20 mins Serves 6

160g cream cheese, softened 1 egg, separated

1 egg white

160g sour cream, stirred to thin texture

220g ginger nut biscuits 60g butter, melted

⅓ cup (75g) caster sugar

1½ tsp cornflour

1 tsp vanilla bean paste

1 tbsp lemon juice

250g green kiwi fruit, peeled and sliced

250g gold kiwi fruit, peeled and sliced

Mint leaves, to serve

Ensure cream cheese, eggs and sour cream are at room temperature. Preheat the oven to 150°C. Grease an 11cm x 35cm rectangle loose-based flan tin. Process the biscuits until fine. Transfer to a medium-size bowl, stir in butter until combined. Press the biscuit mixture evenly over the base and side of the tin. To achieve a neat base, press the crumb mixture firmly with a glass or a bottle that has a flat bottom and straight sides. Place the tin on an oven tray; and refrigerate while preparing the filling. To make the filling, beat the cream cheese, 1/4 cup sugar, egg yolk and cornflour in a small bowl with an electric mixer until smooth. Add vanilla paste, sour cream and juice; beat until just combined. Beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add the remaining sugar; beat until dissolved. With a large balloon whisk, fold the egg white mixture into the cream cheese mixture. Spread filling into biscuit crust. Bake cheesecake for about 20 mins or until just set; cool. Serve topped with kiwifruit and mint.