Kiwi Cheesecake can be baked or unbaked
In honor of National Cheesecake Day and National Dessert Day we decided to list 2 of our favorite recipes our readers sent us for Kiwi cheesecake. One is a baked recipe and the other is a no-bake or unbaked recipe. We tried them both and both are equally delicious!
Baked Kiwi Cheesecake Recipe
- 2 packages (each 8 ounces/250 g) cream cheese, softened
- 2 cups ricotta cheese, drained (500 mL)
- 1 cup sour cream (250 mL)
- 1-1/2 cups granulated sugar (375 mL)
- 3 medium kiwis, peeled and pureed
- 1/2 cup all-purpose flour (125 mL)
- 2 Tablespoons fresh lime juice (25 mL)
- 1 Tablespoon vanilla (15 mL)
Decoration:
Kiwis, peeled and sliced thin
1/2 cup apricot preserves (125 mL)
Instructions:
Preheat oven to 350 degrees F./180 degrees C. Prepare pan: 9-inch (23 cm) cheesecake or springform pan with 3-inch (7.5 cm) sides, lined with parchement paper.
Filling:
In a large mixer bowl, beat cream cheese, ricotta, sour cream, and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in kiwi puree, flour, lime juice, and vanilla. Pour into prepared cheesecake pan. Bake in preheated oven for 55 to 65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
Decoration:
Place sliced kiwis on top of cheesecake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Pour on top of kiwis and serve extra apricot sauce on the side in a gravy dish with a pour spout.
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No Bake Kiwi Cheesecake
7 oz Carnation evaporated milk, well chilled
3 tb Lemon juice
3/4 c Sugar
1 pk Unflavored gelatin
Yellow food coloring
1 Ready Crust Graham Cracker Pie Crust
3/4 c Water
1 to 2 medium kiwi, peeled and pureed
Pour chilled evaporated milk into a medium size
bowl & whip with an electric mixer until soft peaks
form, about 1-2 mins. Mix water, lemon juice &
gelatin in microwave bowl & heat on high for 1 min. Stir to dissolve gelatin. Mix whipped milk, food coloring, sugar, & gelatin mixture with an electric mixer until thoroughly mixed. Add pureed kiwi and mix until distributed- Pour into pie crust. Chill until fully set, at least 1 hr.
Decoration:
Place sliced kiwis on top of cheesecake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Pour on top of kiwis and serve extra apricot sauce on the side in a gravy dish with a pour spout.
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More Fruity Cheesecake Ideas:
We all know that lemon, strawberry and peach cheesecakes are a dime a dozen right? Well it's high time everyone gives the other fruity fruits a try too. Try replacing the kiwi in the recipes above with pineapple slices and make a pineapple cheesecake! You can even use pineapple preserves for the sauce too :) Remember: You can do this with all fruit and serve your cheesecakes in a hundred different ways! Melons, mangoes and cherries all make great cheesecake. You can even use apples or pear compote for a textured cheesecake.
- See: Fruit Compote for more food facts :)
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See More About:
MIDORI MELON CHEESECAKE
1 9" graham cracker pie shell
2 (8 oz.) pkg. cream cheese
1/2 c. sour cream
3/4 c. sugar
1/4 tsp. salt
4 eggs
2 1/2 tbsp. midori melon liqueur
1/4 tsp. vanilla
Mix softened cream cheese, sour cream, sugar, salt and eggs one at a time, while mixing, melon liqueur and vanilla to smooth batter. Pour into pie crust. Bake at 350 degrees for 45-50 minutes or until center is set. Refrigerate. Can be garnished with fresh cantaloupe, honeydew, kershaw or similar melon.
Some like to eat honeydew melons with a squeeze of lime juice, some prefer it with syrup drizzled over the top- Summertime is melon season
