Kiwi Cheesecake Recipe

I started this yesterday since it needs six hours to cool. So plan accordingly if you make this cheesecake. It is like a german style cheesecake so it is not too sweet and has a heavier texture. I think this cake needs work on it, I give ist about a 3 on a scale from 1-10. I am not too impressed with the taste and I think it needs a bottom crust. I work with it later if I get movivated or try a mixture with other fruits.

Kiwi Cheesecake Recipe

Ingredients
Filling:
2 packages (each 8 ounces/250 g) cream cheese, softened
2 cups ricotta cheese, drained (see Tip) (500 mL)
1 cup sour cream (250 mL)
1-1/2 cups granulated sugar (375 mL)
5 eggs
3 medium kiwis, peeled and pureed
1/2 cup all-purpose flour (125 mL)
2 Tbsp fresh lime juice (25 mL)
1 Tbsp vanilla (15 mL)

Decoration:
3 medium 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 cake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh.

Tips:
To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least 1 hour or overnight in the refrigerator. When purchasing fresh kiwis, they should be firm like a ripe tomato. Use fresh lime juice. Bottled lime juice can have a metallic taste.

Yield: 10 to 12 servings