Name: Lemon Kiwi and Ginger Cheesecake with Chocolate Ripple Cookie Base and Strawberry Compote. recipe by Rucksar Imtiaz at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 185g Cream Cheese; 1cup fresh cream; 1cup Icing sugar; 1/4cup Water; 15g gelatin; 1tsp Ginger extract; 1/2tsp lemon juice; 1 whole Kiwi Puree; 2tbsp Sugar; 50g Granulated Sugar; Chocolate ripple cookies; 2-3 Strawberries; 4 tbsp sugar

ABOUT Lemon Kiwi and Ginger Cheesecake with Chocolate Ripple Cookie Base and Strawberry Compote. RECIPE

I took inspiration from MasterChef India 2016 for the ginger extract.

Ingredients Serving: 8

185g Cream Cheese
1cup fresh cream
1cup Icing sugar
1/4cup Water
15g gelatin
1tsp Ginger extract
1/2tsp lemon juice
1 whole Kiwi Puree
2tbsp Sugar
50g Granulated Sugar
Chocolate ripple cookies
2-3 Strawberries
4 tbsp sugar

Instructions

Puree kiwi with 2tbsp sugar and keep aside.
Crush chocolate ripple cookies and place them for the base and keep in the freezer. You can use a 7" springform tin or single silicon moulds.
Let the gelatin bloom in water.
Mix icing sugar with cream cheese until well combined.
Whip cream and fold into the cream cheese mixture without sinking the airy texture.
Now melt the gelatin and pour into the cream cheese, make sure you strain to avoid lumps.
Add kiwi puree, Ginger extract and lemon juice and mix lightly.
Now pour over the cookie base and place it in the fridge to set. It will take between 1-3hrs depending on mould size.
Cut strawberries and place them on the stove until tender and then add sugar and cook until it melts and becomes thick. Use this for the garnish or as syrup drizzled over the cheesecake.

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