Kiri Fruity Cheesecake Bowl

Biscuit Base:

1. Mix the biscuits with butter and sugar, then press the mixture into the bottom of a cheesecake pan. Freeze for an hour. Remove the biscuit base from the springform pan and keep it in the freezer on a plate.

Cheese Mixture:

1. Soften the Kiri cheese with sugar. Once softened, add the yogurt and mix well.
2. Add the gelatin liquid to the cream and slowly drizzle it into the stand mixer while mixing.

First Layer:

1. Brush honey around the edges of the cake pan, stick half kiwi slices to the sides, and add 1/3 of the cheese mixture. Freeze for 1-2 hours.

Second Layer:

1. Brush honey on the exposed part of the cake pan and add strawberry slices. Pour the remaining cheese mixture over the strawberries, creating a bowl shape on the surface.

Freeze:

1. Freeze the assembled layers for 2-4 hours.

Assemble the Cake:

1. Place the biscuit base on a serving plate. Then transfer the frozen cheesecake on top of the biscuit base.

Garnish:

1. Garnish with fruits and serve