No-bake kiwi cheesecake with kiwi jelly

Tip: tap a step to mark it as done.

1. Prepare the crust

   Process the cookies into fine crumbs, mix with the melted butter, and press into the bottom of a 24 cm cake pan lined with parchment paper.

2. Make the white filling

   Whip the cream with the powdered sugar and vanilla sugar. Prepare the gelatin according to the package directions. Mix the cream cheese with the lemon juice and gelatin, then gently fold in the whipped cream.

3. Create a well

   Spread the filling over the crust. Wrap a smaller bowl in plastic wrap and press it into the center of the filling. Refrigerate the cake for 2 hours, then remove the bowl, leaving the plastic wrap in the filling. Carefully peel away the plastic wrap.

4. Cook the kiwi jelly

   Puree the peeled kiwi, add the sugar, and bring to a boil while stirring. Boil for 2–3 minutes, as raw kiwi contains an enzyme that would prevent the gelatin from setting. Stir in the prepared gelatin and let cool slightly.

5. Let set

   Carefully pour the lukewarm jelly over the white filling so it fills the well. Refrigerate the cake overnight and serve the next day.

   Source: napikedvenc.com

Tip: To peel a kilogram of kiwi quickly with a spoon, cut off the ends, slide the spoon just beneath the skin, and rotate the fruit around it so the flesh slips out whole.

This recipe was translated from the Slovak original: Kiwi torta bez pečenia so smotanovým krémom