Description
Creamy New Zealand kiwi cheesecake blends tangy fruit with rich cream cheese in a delightful dessert. Light graham cracker crust and fresh kiwi topping invite you to savor each luscious bite.
Ingredients
Scale
- 16 oz (454 g) cream cheese, softened to room temperature
- 6–7 kiwis
- 1.5 cups graham cracker crumbs
- 1 cup heavy whipping cream (double cream)
- ⅔ cup sugar
- 6 tbsps butter, melted
- ½ cup water
- 1 tbsp unflavored gelatin
- 1 tsp agar agar powder
- 1 tsp vanilla extract
- 2 drops green food coloring (optional)
Instructions
- Crust Preparation: Blend graham cracker crumbs with melted unsalted butter, pressing firmly into a 10-inch springform pan. Bake at 350°F for 12 minutes until golden, then cool completely.
- Gelatin Activation: Sprinkle gelatin over heavy cream, let sit for 5 minutes, then microwave for 30 seconds until dissolved. Set aside to cool.
- Cream Mixture: Whip heavy cream to stiff peaks. In a separate bowl, beat cream cheese and sugar until creamy and smooth. Gently fold whipped cream, vanilla extract, and cooled gelatin into the cream cheese mixture.
- Initial Chilling: Pour the filling over the prepared crust, smoothing the surface. Refrigerate for 8 hours or overnight to set completely.
- Kiwi Jelly Creation: Puree kiwi fruits, then combine with water, sugar, agar agar powder, and green food coloring in a saucepan. Simmer for 2-3 minutes, stirring constantly.
- Final Assembly: Once the cheesecake is thoroughly chilled, carefully pour the slightly cooled kiwi jelly over the surface. Refrigerate for an additional 30 minutes to set the topping.
- Garnishing: Decorate the top with delicate, thinly sliced fresh kiwi rounds to enhance visual appeal and add a burst of fresh flavor.
Notes
- Crust Consistency Check: Press graham cracker mixture firmly to create a compact, stable base that prevents crumbling and ensures clean slices.
- Gelatin Activation Tip: Sprinkle gelatin evenly over cold cream and let sit exactly 5 minutes for proper thickening without clumping.
- Whipping Cream Technique: Beat heavy cream to stiff peaks carefully, stopping just when peaks hold shape to maintain optimal volume and texture.
- Chilling Critical: Allow minimum 8 hours refrigeration to guarantee cheesecake sets completely, developing rich, smooth consistency and allowing flavors to meld perfectly.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: New Zealand
Nutrition
- Serving Size: 9
- Calories: 335
- Sugar: 23 g
- Sodium: 182 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 88 mg