Kiwi Lemon Cheesecake

For the lemon cheesecake, finely grate the biscuits, melt the butter and mix both together well to form a firm mixture. Press into a 24 cm cake springform pan lined with baking paper.

Finely grate the lemon zest, squeeze the lemon, lime and orange and set the juices aside.

Beat the cream cheese, yogurt and lemon zest until smooth. Dry mix the cake glaze powder with the sugar.

Heat the lemon and orange juices, stir in the cake glaze, bring to the boil briefly, allow to cool slightly and then stir into the cream cheese mixture.

Pour into the cake springform pan, smooth, decorate with the kiwi slices and chill in the refrigerator for at least 4 hours.

Preparation Tip:

For the kiwi lemon cheesecake, you can also use crumbled cookies as a cake base.

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