Now that we officially left behind the season of chestnuts, chocolate, hot creams, the time of fresh fruit, light spoon desserts, cold cheesecakes has come; and it is with a cheesecake that I want to start the summer, combined with a fruit that is wonderful for its color and bitter at the right point to contrast the sweetness of this cake.
I thought of making a base with dry biscuits and butter using the Oswego, which are a little sweeter than the Saiwa. Then I made a very simple cream with only Philadelpia cheese and fresh cream, because I didn't want it to be too heavy and extremely sweet, lastly to decorate, since the cream is very simple and white, I made a gelee with the kiwi and placed all around the slices in order to create a design. The gelee is the element that gives character to the dessert, both in terms of aesthetics and flavor.
As usual if you don't like kiwi don't worry, you can choose the fruit you prefer, strawberries for example are perfect for this preparation or peaches or apricots, in short, let's bring in colors and flavors!
Happy baking!
Recipe
Download the PDF
Preparation time 20 minutes + 1 hour rest
Baking time /
Servings 18 cm ∅ cake tin
Ingredients
Base
150 gr of dry cookies (Oswego)
80 gr of butter
Philadelpia cream
250 gr of Philadelpia
350 gr of fresh cream
70 gr of powdered sugar
10 gr of isinglass
Kiwi gelee
3 kiwis
2 tbsp of powdered sugar
60 ml of water
8 gr of isinglass
Decoration
1 kiwi
Method
FOR THE BASE
1. Pour the biscuits into a mixer and chop finely, melt the butter in the microwave and pour it into the chopped biscuits, mix everything well
2. Line an hinged cake tin with baking paper (base and side). Pour the chopped biscuits and, with the help of a spoon, press and compact the base well, let it rest in the refrigerator for about 30 minutes
FOR THE PHILADELPHIA CREAM
1. Soak the isinglass in cold water for 10 minutes. In a bowl, mix the Philadelpia and the icing sugar
2. Semi whip 250 g of fresh cream and add it gently to the spreadable cheese, mixing from bottom to top
3. In a saucepan heat the remaining part of fresh cream (100 g), add the squeezed isinglass and melt it in the hot cream. While stirring, pour the cream slowly into the mixture, incorporating well
4. Cut a kiwi into half moons and place the slices all around making them adhere well to the sides of the pan, then pour the Philadelpia cream, put back in the refrigerator for about an hour
FOR THE KIWI GELEE
1. Soak the gelatine in cold water for about 10 minutes. Cut the kiwis into small pieces and pour them into a saucepan, add the powdered sugar and water, cook over low heat until soft
2. Using a mini blender, cream the kiwis, add the squeezed gelatine, leave to cool for a few minutes
3. Pour the gelee over the Philadelpia cream, refrigerate until serving
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