Now that spring is upon us, here is a recipe for a new cheesecake flavor that I can’t wait to try . . . I’m not sure about the combination of flavors in the filling (kiwi and lime juice [albeit only a couple of tablespoons]) or the garnish for the top (kiwi and apricot preserve), but I’ll give it a try one of these days.
2 packages (8 ounces each) cream cheese, softened
2 cups ricotta cheese, drained
1 cup sour cream
1-1/2 cups granulated sugar
3 medium kiwis, peeled and pureed
1/2 cup all-purpose flour
2 Tablespoons fresh lime juice
1 Tablespoon vanilla
Garnish on top:
3 medium kiwis, peeled and sliced thin
1/2 cup apricot preserves
Preheat oven to 350 degrees F. Line a 9-inch cheesecake or springform pan with 3-inch sides with parchment paper.
For the 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 to 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 garnishing.
For the garnish:
Place sliced kiwis on top of cheesecake. In a small saucepan, heat apricot preserves. Press through a sieve. Brush on top of kiwis. This will keep the fruit looking fresh.
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.