Kiwifruit green and gold cheesecake

SERVES 6 PREP AND COOK TIME 45 MINUTES

160g cream cheese, softened, chopped 1 egg, separated 1 egg white ⅔ cup (160g) sour cream, stirred to thin texture 220g ginger nut biscuits 60g butter, melted ⅓ cup (75g) caster sugar 1½ teaspoons cornflour 1 teaspoon vanilla bean paste 1 tablespoon lemon juice 2 large (250g) green kiwifruit, sliced 2 large (250g) gold kiwifruit, sliced mint leaves, to serve

1 Have cream cheese, eggs and sour cream at room temperature. Preheat the oven to 150°C (130°C fan-forced). Grease an 11cm x 35cm rectangular loose-based flan tin. 2 Process the biscuits until fine. Transfer to a medium bowl; stir in the 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 straight-sided glass or bottle. Place the tin on an oven tray; refrigerate while preparing filling. 3 To make the filling, beat the cream cheese, ¼ cup of the 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. 4 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 minutes or until just set; cool. 5 Serve topped with kiwifruit and mint.

Suitable to freeze without kiwifruit. Butter suitable to microwave.