Kiwi Cheesecake is a delightful and flavorful cheesecake with the tangy taste of kiwi, the sweetness of sugar and the creaminess of the cheese. A yummy dessert option!
This is a post which has been there in my drafts for a long time now. Call it laziness or say I am busy, but this kiwi cheesecake recipe never saw the light of day. Today when I saw Kalyan tweeting his making of a cheesecake, it got me craving for cheesecake. And it also served as a perfect push I need to get writing here again.
I have a strange connection with cheesecake. As much as I hate cheese, I love cheesecakes. One look at a cheesecake anywhere and all my resolve to stay away from desserts just melts away. I start fidgeting and start planning in my head as for how to justify eating that piece of cheesecake. I also love making cheesecakes whether they are the no-bake ones or the baked version. Also, they are relatively easy to make if you ask me and look pretty fancy enough, so definitely the perfect dessert option to impress your guests with :P.
Sometime back when kiwis were seen everywhere in the market, I decided to make Kiwi Cheesecake (which I had once eaten in one of my baking class) Fresh fruits are a delight in any dessert and so are kiwis!! Don’t the kiwis on top of the cheesecake look lovely 🙂
Kiwi is not a native fruit to India, but I think we get a pretty good variety to buy now, especially in Bangalore. They do have a lot of flavor and are full of nutrients including a whole load of vitamins, potassium and antioxidants. One of the reasons why I enjoy baking with kiwi is that its tangy sweet taste just blends so well with the sweetness which we add to any baked goodies, including this yummy cheesecake!
For the base
- 1 cup biscuit crumbs
- 1/3 cup butter
- milk A little to bind if needed
For the cheese cake
- 1 tbsp Gelatin
- 2 nos egg yolk
- 2/3 cups sugar you can cut down a little if you want
- 2 nos egg whites
- one packet cream cheese 225 grams packet
- 1/4 cup kiwi crush
- 2 nos kiwi Finely chopped
- 1/2 cup heavy cream Whipping
- Rub the biscuit crumbs with melted butter and apply on the pie base. Use a spring form pan for that. They work brilliantly well for cheese cake. Use a little cold milk to bind if its not coming together. Set in fridge for chilling till you prepare the cheesecake.
- Soak the gelatin with water and leave it for 10 minutes, cook over double boiler till it forms a clear syrup. One can also do it in microwave but be careful not to boil the gelatin and only let it melt, or else it won;t set.
- Cook the chopped kiwi, lightly, with sugar for 2-3 minutes.
- Beat the egg yolks and sugar till thick and creamy.
- Whip the egg whites with a pinch of salt till soft peaks are formed.
- Add the cream cheese, kiwi crush and the cooked kiwis to the egg yolk mixture.
- Add the gelatin to this mix and continue to to mix well.
- Now add the whipped cream to the above mixture and fold.
- And in the end gently fold in the egg whites.
- Pour the above over the chilled biscuit base.
- Leave for setting in the fridge for about 3 hours atleast though I think overnight works the best.