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  • For Base:

  • 90g whole wheat biscuits

  • 20g ground hazelnuts

  • 10g oat bran

  • 60g butter at room temperature

  • For Filling:

  • 130g grated mature sheep’s cheese

  • 250g ricotta

  • 250g mascarpone

  • 200g crème fraîche

  • 125g quark cheese

  • 100g condensed milk

  • 100g sugar

  • 3 eggs

  • 4g lemon zest

  • 4g orange zest

  • For Top:

  • 2 ​Zespri® Green Kiwifruit

  • 1 tablespoon rosemary honey


Preparation Time
3 hours

Zespri® Green Kiwifruit Cheesecake


  1. Crumble the biscuits and mix with the rest of the ingredients for the base.
  2. Fill a 22cm diameter tin. Bake at 170º C for 5 minutes. Take out of the oven and set aside.
  3. In a bowl, blend all of the ingredients for the filling until smooth.
  4. Fill the tin with the mixture and bake for 60 minutes at 160º C. Take out of the oven and let cool.
  5. Peel the kiwifruit, slice finely and lay over the cheesecake.
  6. Heat up the honey and, when it starts to bubble, remove immediately from the heat.
  7. Brush the surface of the cheesecake and the kiwifruit slices.
  8. Place in the fridge to set for 3 hours.
  9. Carefully remove the cheesecake from the tin.
  10. Notes: The strength of the mature cheese combines beautifully with the acidity of the kiwifruit and the sweetness of the rosemary honey, giving a well-rounded flavour. If desired, the mature cheese could be substituted for a younger one, resulting in a much softer taste.