Kiwi Mousse Ginger Cheesecake with an Almond Shortbread Crust

Preheat oven to 350ºF. Grease and line an 8-inch springform pan.

Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15–18 minutes. Set aside to cool completely.

To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

In the same bowl, using a paddle attachment, beat cream cheese until soft and creamy. Add sugar, vanilla and ginger, continue beating until combined.

Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.

Pour the cream cheese mixture in the cooled crust. Smooth the top with a spatula. Store in refrigerator while preparing the kiwi mousse.

To prepare kiwi mousse, mix pureed kiwi, sugar and gelatin in a small bowl until smooth. Microwave on high for 10 seconds to dissolve the sugar. Let cool while stirring occasionally to avoid setting.

Whisk cream until it holds firm peaks. Gently fold half of the whipped cream into the kiwi mixture until combined. Then add the remaining cream and continue folding until incorporated.

Spoon kiwi mousse on the cheesecake. Smooth the top with a spatula. Chill in refrigerator to set the mousse, about 1 hour.

Place sliced kiwi on top of the cake. Let cheesecake chill in refrigerator until set, at least 4 hours.