75 gms butter
1 cup crushed biscuits
1/4 cup icing sugar
2 -3 firm kiwifruit peeled and sliced
FILLING
3 eggs separated
1/2 cup sugar
250 gms Cottage cheese
250 gms Cream cheese
2 Kiwifruit peeled and mashed
3/4 cup mashed banana
1 cup cream whipped
Lightly grease a loose based 23cm cake pan. Prepare the crust by combining crushed biscuits, icing sugar and butter. Mix well. Press into the base of the cake pan. Stand the kiwifruit slices in a single row around the sides of the pan. Set aside.
To prepare the filling, place the egg yolks and sugar in the top part of the double boiler and whisk over gently boiling water until thick and creamy. Cool.
Beat cheeses until well blended. Add cooled egg yolk and mix well. Fold mashed kiwifruit and banana into the cheese mixture. Beat egg whites to soft peak stage. Fold into cheese mixture with whipped cream. Pour into prepared pan. Cover and freeze until firm. To serve, remove cheesecake from freezer and let stand at room temperature about 15 minutes to soften slightly. Garnish with some extra whipped cream, kiwifruit and banana.
Serves approx 10
Per serve – Calories 380 Protein 7 gms , Carbohydrate 45gms, fat 18gms