Description
Introducing the Easy Kiwi Cheesecake, a sublime creation that merges the creamy texture of classic cheesecake with the tangy zest of fresh kiwis. This dessert is designed to offer a refreshing twist on the traditional cheesecake, making it a perfect finale to any meal or a standout at your next gathering.
Ingredients
For the crust:
1.5 cups graham cracker crumbs (or 10–11 full graham crackers, 20–22 graham cracker squares)
6 tablespoons butter, melted
For the vanilla cheesecake:
1 cup heavy whipping cream (double cream), divided
1 tablespoon unflavored gelatin (slightly more than 1 packet of Knox gelatin)
2/3 cup sugar
16 oz cream cheese (2 blocks), softened to room temperature
1 teaspoon vanilla extract
For the kiwi jelly topping:
6–7 kiwis, divided (4 for pureeing, and 2–3 for decoration)
½ cup water
½ cup sugar
1 teaspoon agar agar powder (not agar flakes!)
2 drops green food coloring (optional)
Instructions
Make the crust:
Preheat the oven to 350 degrees Fahrenheit (180C).
Mix graham cracker crumbs with melted butter until crumbly and it holds its shape when pressed. Press into a 10-inch springform pan. Bake for 12 minutes. Remove and set aside.
Make the vanilla cheesecake filling:
Combine ¼ cup heavy cream with gelatin in a small bowl; let sit for 5 minutes. Microwave for 30 seconds, then cool.
Whip the remaining cream to stiff peaks.
Beat cream cheese and sugar. Fold into the whipped cream along with vanilla extract.
Incorporate the gelatin mixture; mix well. Spread over the crust. Chill for at least 8 hours or overnight.
Make the kiwi jelly topping:
Puree 4 kiwis. Combine puree, water, sugar, agar agar, and food coloring in a saucepan. Simmer for 2-3 minutes.
Cool slightly, stir, then pour over the cheesecake. Chill for 30 minutes. Decorate with sliced kiwis.
- Prep Time: 30 minutes
- Cook Time: 12 minutes