Kiwi Cheesecake Recipe

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. 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 Recipe Source: 125 Best Cheesecake Recipes by George Geary (Robert Rose)

Reprinted with permission.