Kiwi Cheesecake

INSTRUCTIONS

• 1
  First, prepare a cake tin with a diameter of 20 cm. Line the bottom with baking paper.
• 2
  Combine the melted butter with the crushed biscuits and press them into the bottom of the tin using a spoon. Place in the freezer for at least an hour. You can then line the sides of the tin with a transparent cake foil, or leave it as is and cut the cake out of the tin with a sharp knife.
• 3
  In a bowl, whisk together the curd cheese, Lučina, 300 g of cream, and both sugars. Heat the remaining cream. Soak the gelatin sheets in cold water, and once they soften, squeeze them out and dissolve them in the heated (not boiling) cream. Pour into the prepared curd mixture and mix with a spatula. Finally, fold in the lime juice and blueberries with a spatula and pour the entire mixture into the prepared cake tin with the finished base. Chill in the refrigerator ideally until the next day (at least 8 hours).
• 4
  For the jelly, blend the peeled kiwis and lime juice until completely smooth (you will get a puree). Add the sugar. Briefly heat the mixture. Do not boil; it just needs to be warm enough to dissolve the gelatin. If you boil it for too long, it will start to yellow. Soak the gelatin in cold water, and once it softens, squeeze it out and stir it into the warm kiwi base.
• 5
  Pour over the already set curd base and chill in the refrigerator for several hours. Cut out of the tin with a sharp knife. You can decorate with fresh kiwis, limes, and blueberries, or leave it as is to highlight the structure and color of the jelly.