Description
Silky kiwi cheesecake brings tropical paradise to your dessert table with zesty New Zealand fruit dancing through creamy Philadelphia cream cheese. Refreshing slices offer pure indulgence that will transport taste buds to a sweet, tangy wonderland.
Ingredients
Scale
Kiwi Cheesecake Ingredients
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened to room temperature
- 6–7 kiwis
- 1.5 cups graham cracker crumbs
- 1 cup heavy whipping cream (double cream)
Binding and Sweetening Ingredients:
- ⅔ cup sugar
- 1 tablespoon unflavored gelatin
- 1 teaspoon agar agar powder
- 1 teaspoon vanilla extract
Supporting Ingredients:
- 6 tablespoons butter, melted
- ½ cup water
- 2 drops green food coloring (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), preparing a 10-inch (25 centimeters) springform pan for the crust.
- Combine graham cracker crumbs with melted unsalted butter, mixing until the texture becomes uniform and holds together when gently pressed.
- Firmly press the crumb mixture into the bottom of the springform pan, creating an even layer that will serve as the cheesecake foundation.
- Bake the crust for 12 minutes until lightly golden, then remove from the oven and allow to cool completely at room temperature.
- In a small bowl, sprinkle unflavored gelatin over heavy cream and let it sit for 5 minutes to activate the thickening properties.
- Microwave the gelatin mixture for 30 seconds, stirring until completely dissolved, then set aside to cool to room temperature.
- Whip the remaining heavy cream until stiff, peak-like consistency is achieved, creating a light and airy texture.
- In a separate mixing bowl, beat cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain.
- Gently fold the whipped cream and vanilla extract into the cream cheese mixture, maintaining the delicate volume.
- Incorporate the cooled gelatin mixture, stirring carefully to distribute evenly throughout the cheesecake filling.
- Spread the filling evenly over the prepared crust, smoothing the top with a spatula.
- Refrigerate the cheesecake for a minimum of 8 hours or overnight to allow complete setting.
- For the kiwi jelly topping, thoroughly puree 4 ripe kiwi fruits until completely smooth.
- In a saucepan, combine kiwi puree, water, granulated sugar, agar agar powder, and a few drops of green food coloring.
- Simmer the mixture for 2-3 minutes, stirring constantly to prevent scorching and ensure even cooking.
- Allow the kiwi jelly to cool slightly, maintaining a pourable consistency.
- Carefully pour the kiwi jelly over the chilled cheesecake, creating an even, vibrant green layer.
- Refrigerate for an additional 30 minutes to set the jelly topping completely.
- Garnish the top with thinly sliced fresh kiwi rounds for a decorative and flavorful finish.
Notes
- Perfectly prepare the crust by mixing graham cracker crumbs with melted butter until it holds together when pressed.
- Gelatin helps stabilize the cheesecake filling, creating a smooth and creamy texture that sets beautifully.
- Whip the heavy cream to stiff peaks for a light, airy filling that gives the cheesecake its signature luxurious consistency.
- Allow the cheesecake to chill for at least 8 hours or overnight to ensure it sets completely and develops rich flavor.
- Use fresh, ripe kiwis for the topping to maximize the bright, tangy flavor and vibrant green color.
- Agar agar acts as a natural thickening agent, creating a glossy and firm jelly topping that beautifully showcases the kiwi’s natural sweetness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: New Zealand
Nutrition
- Serving Size: 8
- Calories: 385 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg