Ingredients Jump to Instructions ↓

  1. Filling:

  2. 2 packages (each 8 ounces/250 g) cream cheese, softened

  3. 2 cups ricotta cheese, drained (see Tip) (500 mL)

  4. 1 cup sour cream (250 mL)

  5. 1-1/2 cups granulated sugar (375 mL)

  6. 5 eggs

  7. 3 medium kiwis, peeled and pureed

  8. 1/2 cup all-purpose flour (125 mL)

  9. 2 Tablespoons fresh lime juice (25 mL)

  10. 1 Tablespoon vanilla (15 mL)

  11. Decoration:

  12. 3 medium kiwis, peeled and sliced thin

  13. 1/2 cup apricot preserves (125 mL)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Filling:

  3. 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.

  4. Decoration:

  5. Place sliced kiwis on top of cheesecake . 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.

  6. Tips:

  7. 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.

  8. Yield: 10 to 12 servings Recipe Source: 125 Best Cheesecake Recipes by George Geary (Robert Rose)

  9. Reprinted with permission.


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