The airiest cheesecake with kiwi 🌿 - you conjure up the tropical dream!

Airy cheesecake with kiwi in a tropical style! 🌿💚
This cheesecake is a real journey into the tropics, in which the tenderness of the creamy soufflé meets the refreshing acidity of the kiwi. The inspiring combination of taste and textures-from the crispy base to the silky Kurde layer-makes this dessert a highlight on your table. And best of all: everyone can prepare it if they follow this step-by-step recipe. Let's do something delicious together!

Ingredients:
Floor:
Butter cookies - 100 g
Soft butter - 40 g
Souffle:
Fresh curd or cream cheese (e.g. mascarpone or cream cheese)-300 g
Sour cream (25 % fat) - 40 g
Sugar - 150 g
Vanilla sugar - 8 g
Eggs - 2 pieces
Upper layer (Kiwi Kurd):
Kiwi - 3 pieces
Corn starch - 1 tablespoon
Sugar - 50 g
Butter - 40 g
Step 1: Preparation of the soil
Grind butter biscuits with a mixer to fine crumbs. You can use any kind of cookies you like; Light butter cookies fit perfectly.
Add soft butter to the biscuit crumbs and mix thoroughly until a moist but crumbly mass is created, which holds together when it comes to the pressure.
Prepare a baking pan with a diameter of 16-20 cm (ideally a springform pan). Place the floor with a circle of baking paper and wrap the bottom of the shape from the outside with aluminum foil to avoid expires.
Press the biscuit mass evenly into the mold so that a thick floor is created. Put the base in the fridge so that it becomes firm.
Step 2: Prepare the soufflé
Mix the curd (or cream cheese) with the sour cream in a bowl. Use a mixer at low speed to get a creamy consistency.
Add sugar and vanilla sugar and continue to stir.
Add the eggs individually and work it in thoroughly until a homogeneous mass is created. Work carefully and avoid mixing too fast to prevent air bubbles.
When the soufflé is smooth and creamy, pour the mass into the prepared shape on the chilled floor and smooth the surface with a spatula.
Step 3: Bake cheesecake
Heat the oven to 170 ° C.
Place a baking sheet with hot water on the lower level of the oven to create a water bath effect. This prevents the cheesecake from getting cracks and makes it particularly tender.
Place the cheesecake shape on the middle rail and bake for about 50–60 minutes. The finished cheesecake should "wobble" slightly in the middle.
After baking, switch off the oven, open the door lightly and let the cheesecake cool in the oven for about 1 hour.
Step 4: Prepare Kiwi Kurd
Peel the kiwis and puree it into a smooth mass with a mixer.
Put the puree in a small saucepan, add the sugar and corn starch and stir thoroughly until there are no lumps.
Heat the mixture on low heat with constant stirring until it reaches the consistency of a thick cream.
Take the pot from the stove, add the butter and stir until it melted and incorporated.
For an extra smooth texture, the mass pass through a fine sieve to remove the kiwi seeds.
Step 5: Together the cheesecake
As soon as the cheesecake has cooled completely, distribute the kiwi-Kurd evenly on the surface.
Put the cake in the fridge for at least 20 minutes so that the Kurd is fixed.
Step 6: Decoration
You can decorate the cheesecake before serving:
Sprinkle coconut rasps over it to add an interesting texture.
Place fresh kiwi slices or a few mint leaves for a tropical mood.
Congratulations, you have created an amazing cheesecake! 💚 This dessert is not only delicate and tasty, but also inspires the eye with its impressive presentation. Enjoy every bit and share this masterpiece with your loved ones.
#cheesecake; #bakery