Kiwi Fruit Cheese Cake Recipes

KIWI FRUIT CHEESE CAKE

Steps:

• Sponge:.
• Preheat oven to 180%C.
• Beat Eggs And Sugar Together Until Thick And Creamy.
• Sift Flour And Baking Powder Together And Fold Into Egg And Sugar Mixture.
• Heat Milk And Butter. Do Not Boil. Stir Milk Mixture And Essence Into Batter.
• Spoon Into A Greased 20 Cm Cake Tin.
• Bake for 25-30 Minutes.
• Turn Out Onto A wire cooling rack.
• When cool divide Sponge Cake Horizontally Into Two Or Three Layers And Set Aside.
• Filling:.
• Sponge Gelatine In The Water And Dissolve Over Hot Water.
• Separate the eggs, beat egg whites until stiff.
• Place egg yolks, sugar and milk In a heavy-based saucepan and bring to the boil. Whisk constantly while bringing to the boil. Remove from heat, stir in gelatine.
• Add Cottage Cheese And Essence, And Fold In Beaten Egg Whites.
• Beat Cream With Remaining Sugar And Add To Egg Mixture, Beating Lightly Until Smooth.
• To Assemble:.
• Place One Layer Of Cake In Base Of The 20 Cm Loose-Bottomed Cake tin. Spoon One Third Of Filling Over And Repeat With Other Sponges And.
• Filling. Leave To Set In Refrigerator. Arrange Kiwi Fruit On Top Of Cheesecake.

KIWI PINEAPPLE CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack; refrigerate for 30 minutes., Meanwhile, drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use). In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature, about 10 minutes., In a large bowl, beat the cream cheese, ricotta cheese and confectioners' sugar until smooth; gradually add the gelatin mixture, orange zest and vanilla. Beat on low speed until well combined. Spoon half into crust. Cut four pineapple rings in half; arrange in a spoke fashion over filling. Evenly spoon remaining filling over pineapple. Refrigerate for 6 hours or overnight., Beat marmalade until soft and spreadable; brush 6 tablespoons on top of cheesecake. Cut remaining pineapple rings in half; arrange over marmalade. Place kiwi slices between pineapple rings. Brush with remaining marmalade. Just before serving, run a knife around edge of pan to loosen. Refrigerate leftovers.

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.