Can I use other nuts instead of pecans?

Yes, if you don't have pecans or prefer to use other nuts, you can use other nuts like walnuts, almonds, or hazelnuts in the pecan shortbread base.

Can I make the Kiwi cheesecake in advance?

Yes, you can make the kiwi cheesecake with pecan shortbread base in advance and store it in the refrigerator. Let the cheesecake cool completely before placing it in the fridge. This gives the cheesecake time to set and the flavors to develop.

Kiwi cheesecake with pecan shortbread base

Name: Kiwi cheesecake with pecan shortbread base
Cook time: 4 min
Total time: 4 min
Yield: 1
Ingredients: 90 g shortbread cookies; 80 g pecans; 50 g butter, melted; pinch of salt; Filling:; 360 g kiwi flesh (6 large kiwis); 2 kiwis; birthday candles; 400 g whipped cream; 470 g cream cheese, at room temperature; 100 ml coconut oil, melted; 2 tbsp agave

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A festive birthday cake with kiwi that is super easy to make. Make the birthday person happy by baking a homemade birthday cake!

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Ingredients

What do you need?

Quantity: 1

Base:
90 g shortbread cookies
80 g pecans
50 g butter, melted
pinch of salt

Filling:
360 g kiwi flesh (6 large kiwis)

Decoration:
2 kiwis
birthday candles
400 g whipped cream
470 g cream cheese, at room temperature
100 ml coconut oil, melted
2 tbsp agave

90 g shortbread cookies
80 g pecans
50 g butter, melted
pinch of salt

Filling:
360 g kiwi flesh (6 large kiwis)

2 kiwis
birthday candles
400 g whipped cream
470 g cream cheese, at room temperature
100 ml coconut oil, melted
2 tbsp agave

Preparation method

How do you make this?

For the base: chop all the ingredients together, not too finely.
Divide the mixture into a springform pan lined with baking paper and press down firmly.
Bake for 20 min. in a preheated oven at 170° and let cool.

Whip the cream until soft peaks form and keep aside in a cool place.
Peel the kiwis, cut them into 4 and steam them soft for 15 minutes.
Mash them very finely into a pulp and mix in the melted coconut oil.
Beat the cream cheese in a large bowl, beat in the kiwi-coconut oil and agave with a whisk, then gently fold in the whipped cream.
Pour the mixture into the mold and smooth it out.
Let it stiffen in the refrigerator for at least 4 hours.

To unmold, use a Bunsen burner to heat the sides a bit, which will loosen the cake. Or carefully cut the cake loose against the edge with a fine knife.
Place on a cake plate and decorate with the kiwis, sliced and cut into wedges.
Finish with the candles.
Hip hip hooray!