Directions:
Vanilla Cheesecake Filling:
Combine 1/4 cup cream with gelatin, let sit for 5 minutes, then microwave for 30 seconds and let cool.
Beat remaining cream until stiff peaks form.
In another bowl, beat cream cheese and sugar until smooth.
Fold the cream cheese mixture into the whipped cream, add vanilla extract and mix well.
Add the gelatin mixture and mix thoroughly.
Spread this mixture over the cooled crust and let it rest in the refrigerator for at least 8 hours or overnight.
Kiwi Jelly Topping:
Puree 4 peeled kiwis in a blender.
In a saucepan, combine kiwi puree, water, sugar, agar-agar and food coloring (if using).
Heat over medium heat, simmer for 2-3 minutes until dissolved, then allow to cool for 5-10 minutes.
Pour over cooled cheesecake and refrigerate for at least 30 minutes.
Decorate with kiwi slices before serving.
Preparation time: 30 minutes | Total time: 9 hours | Calories: 476 kcal per slice
Tips:
Make sure the cream cheese is at room temperature to ensure a smooth filling.
Chill the cheesecake thoroughly so the layers set properly.
Graham crackers can be substituted with other cookies such as shortbread or Oreos.
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