Kiwi & Lime Cheesecake
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup freshly squeezed lime juice
- Zest of 2 limes
For the Kiwi Glaze:
- 1 cup kiwi puree (about 3-4 kiwis)
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions:
1. Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8-10 minutes, then let cool.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract, lime juice, and lime zest, mixing until well incorporated.
4. Add the eggs one at a time, beating well after each addition, until the mixture is smooth. Be careful not to overmix.
5. Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside for about an hour.
6. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results.
7. To prepare the kiwi glaze, blend the kiwi until smooth. In a small saucepan, combine the kiwi puree, sugar, and cornstarch mixed with water. Cook over medium heat, stirring constantly, until the mixture thickens. Let cool slightly.
8. Once the cheesecake is chilled, pour the kiwi glaze over the top, spreading it evenly. Decorate with fresh kiwi slices and additional lime zest if desired.
9. Slice and serve chilled.
Preparation time: 20 minutes
Baking time: 60 minutes
Chilling time: 4 hours
Total time: 5 hours 20 minutes
Servings: 12 slices
Calories: Approx. 320 kcal per slice
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