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Remove base of a 8-inch springform or
loose-bottom pan. Wrap the base with aluminium foil. Brush aluminium foil
(which will be in contact with the crumbs) with melted
butter or oil. Place it back into pan. Line sides of pan with a piece of pvc strip or wax paper strip. Set aside.
-
Process digestive biscuits in a food
processor. Combine processed biscuits and melted butter in a bowl. Mix and
make sure all crumbs are moistened with melted butter.
-
Press crumbs firmly into base and sides
(about 2/3 of height) of prepared pan. Use a spoon or a fondant smoother
to press and smooth. Refrigerate for at least 30 minutes.
-
In a stainless steel, sprinkle gelatine in water and let it
bloom for 2-3 minutes. Place bowl over a pot of simmering water until
gelatine is completely dissolved. Set aside to cool. It's ready to use
when it is warm to touch.
-
With the whisk of mixer , whip whipping cream to stiff
peaks. Set aside.
-
Using the paddle attachment of a mixer, beat
cream cheese and sugar at medium-high speed until creamy. Add lemon juice
gradually, beating well after each addition. Add lemon zests.
-
Gradually add warm gelatine mixture into
cream cheese mixture. Beat well until smooth.
-
Using a large spatula, fold whipped cream
carefully into cream cheese mixture. Pour mixture into chilled base.
-
Refrigerate overnight or until set.
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Decorating suggestion:
Pipe rosettes or shells around top edge of cheesecake. Arrange kiwi slices
on rosettes/shells.
