Kiwi Fruit Cheese Cake Food

KIWI FRUIT CHEESE CAKE

Steps:

• Sponge:.
• Preheat oven to 180%C.
• Beat Eggs And Sugar Together Until Thick And Creamy.
• Sift Flour And Baking Powder Together And Fold Into Egg And Sugar Mixture.
• Heat Milk And Butter. Do Not Boil. Stir Milk Mixture And Essence Into Batter.
• Spoon Into A Greased 20 Cm Cake Tin.
• Bake for 25-30 Minutes.
• Turn Out Onto A wire cooling rack.
• When cool divide Sponge Cake Horizontally Into Two Or Three Layers And Set Aside.
• Filling:.
• Sponge Gelatine In The Water And Dissolve Over Hot Water.
• Separate the eggs, beat egg whites until stiff.
• Place egg yolks, sugar and milk In a heavy-based saucepan and bring to the boil. Whisk constantly while bringing to the boil. Remove from heat, stir in gelatine.
• Add Cottage Cheese And Essence, And Fold In Beaten Egg Whites.
• Beat Cream With Remaining Sugar And Add To Egg Mixture, Beating Lightly Until Smooth.
• To Assemble:.
• Place One Layer Of Cake In Base Of The 20 Cm Loose-Bottomed Cake tin. Spoon One Third Of Filling Over And Repeat With Other Sponges And.
• Filling. Leave To Set In Refrigerator. Arrange Kiwi Fruit On Top Of Cheesecake.

CONTEST-WINNING TROPICAL CHEESECAKE

Steps:

• In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.