*Use sweet cream butter and DO NOT substitute margarine. Note: Prebaked crusts are much crisper than the chilled ones and
this can be important if you want a crisp crust.
To make crust: If you are
prebaking the shell, preheat the oven to 350 degrees F. Place the
crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be
chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.
To make cheesecake : Preheat the oven to 300 degrees F.
In a large mixing bowl, beat the cream cheese and sugar
just until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Do not overmix at this point.
Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold gently into the cheese mixture. Fold in the reserved whipped cream. Stir in the kiwi fruit pulp
then pour the mixture into the prepared crust and bake for 45 minutes to 1 hour. Cool, in the oven with door wide open, to room temperature, then chill.
Contributor: Pat Ciesla
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