Lemon Kiwi Swirl Cheesecake
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/2 cup unsalted butter, melted
For the Kiwi Swirl:
5 kiwis, peeled and chopped
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
3 tablespoons water
For the Lemon Cheesecake Filling:
3 8 oz packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup freshly squeezed lemon juice
1 tablespoon lemon zest
For Garnish:
Fresh kiwi slices
Lemon zest
Optional: Fresh mint leaves or edible flowers
Instructions:
Prepare the Crust:
Preheat the oven to 325F 163C.
In a bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then allow it to cool.
Prepare the Kiwi Swirl:
In a saucepan, combine the chopped kiwis, sugar, lemon juice, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and the kiwis are soft about 5-7 minutes.
Let the kiwi mixture cool to room temperature.
Make the Lemon Cheesecake Filling:
Beat the cream cheese in a large bowl until smooth.
Gradually add sugar, beating until fully incorporated.
Add the eggs one at a time, beating well after each addition.
Mix in vanilla extract, sour cream, lemon juice, and lemon zest until smooth.
Assemble the Cheesecake:
Pour half of the lemon cheesecake filling over the cooled crust.
Spoon half of the kiwi swirl mixture over the filling and use a knife or skewer to swirl it in gently.
Pour the remaining cheesecake filling over the top.
Drop spoonfuls of the remaining kiwi swirl mixture onto the cheesecake and swirl lightly to create a marbled effect.
Bake the Cheesecake:
Place the springform pan into a larger baking dish. Fill the larger dish with hot water to create a water bath, reaching halfway up the sides of the springform pan.
Bake for 60-70 minutes, until the edges are set and the center slightly jiggles.
Turn off the oven and let the cheesecake cool with the oven door slightly ajar for 1 hour.
Remove from the oven and water bath, then refrigerate for at least 4 hours or overnight.
Serve:
Carefully remove the cheesecake from the springform pan.
Garnish with fresh kiwi slices, additional lemon zest, and optional mint leaves or edible flowers.
Slice and enjoy chilled.
Timing:
Preparation Time: 30 minutes
Cooking Time: 1 hour 10 minutes
Cooling and Chilling Time: 5 hours
Total Time: 6 hours 40 minutes
#recipes