Ginger Kiwi Cheesecake Recipes

GINGER-KIWI CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl combine the cookie crumbs, 1/4 cup of the diced ginger and melted butter.
• Pat evenly over the bottom of a 8 inch springform pan.
• Bake for 10-12 minutes.
• In a food processor or blender whirl ricotta cheese, egg whites and lemon juice until mixture is very smooth.
• In a large bowl mix the yogurt cheese, sugar, grated lemon peel and vanilla.
• Add ricotta mixture and stir until well blended (this will be thin).
• Pour onto cooked crust.
• Bake in the preheated oven for 55-60 minutes.
• You want it cooked but the center barely jiggly.
• Remove and cool on a wire rack for 15 minutes.
• Run a sharp knife around the rim and place in the fridge until cooled.
• Cover with plastic wrap and cool overnight.
• Right before serving remove rim and arrange kiwi slices around the edge of cake.
• Sprinkle with remaining ginger and candied lemon strips.
• Serve.

GINGERSNAP CHEESECAKE CRUST

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

NEW ZEALAND KIWI CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar.
• Blend well.
• Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan.
• Smooth the crumb mixture along the bottom to an even thickness.
• Bake for 10 minutes in the preheated oven.
• Cool before filling.
• CHEESECAKE: Preheat the oven to 350°F.
• In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended.
• Add the eggs and sugar and continue to beat until light and creamy.
• Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle.
• Remove the cake from the oven and cool for 10 minutes.
• Prepare the topping by mixing together, the sour cream, sugar, and vanilla.
• Spread the topping over the top of the cake.
• Return the cake to the oven and bake for 15 minutes more.
• Cool to room temperature; then refrigerate until chilled.
• Just before serving, garnish the top of the cake with slices of kiwi fruit.

NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
• Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.

MANGO-PINEAPPLE-LIME CHEESECAKE WITH GINGER CRUST

Steps:

• For crust:
• Preheat oven to 350 °F. Generously butter 9-inch-diameter spring-form pan with 2 3/4-inch-high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
• For filling:
• Using electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.
• Pour filling into crust. Bake until edges are firm but center 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover, chill overnight.
• Place mango around top edge of caked. Place kiwi, then pineapple in center. Garnish with pineapple leaves.