- 2 8 oz. pkg. cream cheese, softened
- 2 C. ricotta cheese, drained
- 1 C. sour cream
- 1 1/2 C. granulated sugar
- 5 eggs
- 3 medium kiwis, peeled and pureed
- 1/2 C. all-purpose flour
- 2 Tbs. fresh lime juice
- 1 Tbs. vanilla
- 3 medium kiwis, peeled and sliced thin
- 1/2 C. apricot preserves
Preheat oven to 350 degrees. Prepare 9-inch cheesecake or springform pan with 3-inch sides, lined with parchment paper.
To make filling, in a large mixer bowl, beat cream cheese, ricotta, sour cream and sugar on medium-high speed for 3 minutes. Add eggs, one at a time, beating after each addition. Stir in kiwi puree, flour, lime juice and vanilla. Pour into prepared cheesecake pan. Bake in preheated oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
Place sliced kiwis on top of cake. In a small saucepan, bring apricot preserves to medium heat. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh.
Tip: To drain ricotta, place a fine mesh strainer over a bowl, place the cheese in the strainer and let stand for at least 1 hour or overnight in the refrigerator. When purchasing fresh kiwis, they should be firm like a ripe tomato. Use fresh lime juice. Bottled lime juice can have a metallic taste.
Yield: 10-2 servings
From: "125 Best Cheesecake Recipes" by George Geary