Kiwi cheesecake with pecan shortbread base

Preheat the oven to 170 °C.

Make the base: mix the shortbread cookies, pecans, melted butter, and a pinch of salt roughly in a food processor.

Line a springform pan with baking paper and distribute the mixture. Press firmly down to form a compact base.

Bake the base for 20 minutes and let it cool completely.

Whip the cream until soft peaks form and keep it cool.

Peel the kiwis, cut them into pieces, and steam them gently for 15 minutes.

Mash the kiwi into a fine puree and mix in the melted coconut oil. Let this mixture cool slightly.

Whip the cream cheese in a large bowl. Mix in the kiwi-coconut mixture and the agave syrup.

Gently fold the whipped cream into the mixture until you have a light mass.

Pour the filling onto the cooled base and smooth it out.

Let it set in the refrigerator for at least 4 hours (preferably longer for the best result).

Carefully unmold: warm the sides slightly (or run a knife along the edge).

Garnish with slices and wedges of kiwi and place the candles on top.