Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kiwi Cheesecake: A Delicious and Easy Recipe

  • Total Time: 300 minutes
  • Yield: 12 servings 1x

Description

A creamy, decadent cheesecake with a tangy and vibrant kiwi topping. Perfect for any occasion!

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • Pinch of salt
  • 24 ounces cream cheese, softened to room temperature
  • 1 ¼ cups granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 6–8 ripe kiwis, peeled and sliced
  • ½ cup water
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. In a medium bowl, whisk together graham cracker crumbs, sugar, and salt.
  2. Add melted butter and mix until the crumbs are moistened.
  3. Press the mixture into a 9-inch springform pan, pressing firmly on the bottom and slightly up the sides.
  4. Pre-bake the crust at 350°F (175°C) for 8-10 minutes, until lightly golden brown.
  5. Cool completely on a wire rack.
  6. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  7. Gradually add sugar, beating until well combined. Scrape down the sides of the bowl as needed.
  8. Add eggs one at a time, beating well after each addition.
  9. Stir in sour cream and heavy cream until just combined.
  10. Stir in vanilla extract and lemon juice.
  11. Pour the filling into the cooled crust, spreading evenly. Gently tap the pan to release air bubbles.
  12. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan. Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan.
  13. Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
  14. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  15. Remove from the oven and water bath (if used). Let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
  16. Peel and slice the kiwis into thin, even slices. Arrange the kiwi slices on top of the chilled cheesecake in a decorative pattern.
  17. In a small saucepan, whisk together water, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens.
  18. Remove from heat and stir in lemon juice.
  19. Carefully brush the glaze over the kiwi slices, ensuring they are evenly coated.
  20. Refrigerate the cheesecake for another 30 minutes to allow the glaze to set.
  21. Carefully remove the cheesecake from the springform pan.
  22. Slice and serve chilled.
  23. Store any leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days.

Notes

  • Using room temperature cream cheese is crucial for a smooth filling.
  • A water bath is highly recommended to prevent cracking during baking.
  • Don’t over-mix the filling after adding the eggs.
  • Let the cheesecake cool gradually to prevent cracking.
  • Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
  • Prep Time: 45 minutes
  • Cook Time: 75 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://www.chefstrawberry.com/kiwi-cheesecake/