Red kiwifruit coulis and custard cheesecake

Red kiwifruit are eye-catching additions atop cheesecakes or pavs.

Base

3 Tbsp	Caster sugar
200 g	Custard cream biscuits (Main)
50 g	Butter

Filling

1 Tbsp	Gelatine
¼ cup	Boiling water
300 ml	Cream
¼ cup	Caster sugar
1 tsp	Lemon rind, finely grated
250 g	Cream cheese, at room temperature (Main)
250 g	Ricotta cheese, at room temperature (Main)
1 Tbsp	Custard powder (Main)

Coulis

5	Red kiwifruit, peeled and thinly sliced (Main)
1 splash	Orange liqueur, optional

Directions

1. Line the base of a 18cm spring-form cake pan with baking paper.
2. Finely crush the biscuits and sugar in a food processor. Place in a bowl. Stir in the melted butter. Tip the mixture into the cake pan and press evenly with the flat base of a drinking glass. Chill.
3. Dissolve the gelatine in the boiling water.
4. Whip the cream, caster sugar and lemon rind in another bowl until stiff peaks form.
5. In a large bowl, beat the cream cheese, ricotta and custard powder together. Stir in the dissolved gelatine. Fold the whipped cream into the cream cheese mixture.
6. Spoon evenly on to the chilled base smoothing the top with the back of a spoon. Chill for 2-3 hours or overnight.
7. To serve, remove the cheesecake from the pan. Decorate the top with a circle of kiwifruit slices. Purée the remainder and add the liqueur, if using. Serve with wedges of the cheesecake.

See more of Jan's autumn fruit recipes

• Nashi and prosciutto salad
• Feijoa and chicken curry