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Creamy Kiwi Cheesecake

Deliciously Easy Creamy Kiwi Cheesecake for Any Occasion

Experience the luxurious flavors of this Creamy Kiwi Cheesecake, a delightful dessert perfect for every gathering.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with digestive biscuits for a different flavor.
  • 1/4 cup Granulated Sugar Brown sugar offers a richer taste when used in the crust.
  • 1/2 cup Unsalted Butter If using salted butter, reduce the added salt in the recipe.
For the Filling
  • 16 oz Cream Cheese Soften to room temperature for easy mixing.
  • 3/4 cup Granulated Sugar You can use powdered sugar for an even smoother texture.
  • 1 tsp Vanilla Extract Opt for pure vanilla extract over imitation for bolder taste.
  • 3 Large Eggs Ensure they are at room temperature for best results.
  • 1 cup Sour Cream Greek yogurt is an excellent substitute for a lighter texture.
For the Topping
  • 2 Ripe Kiwis Fresh kiwis yield the best results for taste and presentation.
  • 1/4 cup Apricot Jam Can substitute with honey or fruit preserves.

Equipment

  • Springform Pan
  • Mixing bowls
  • electric mixer
  • spatula
  • roasting pan

Method
 

Step-by-Step Instructions for Creamy Kiwi Cheesecake
  1. Preheat your oven to 350°F (175°C) and prepare your springform pan by greasing it lightly.
  2. Combine graham cracker crumbs, granulated sugar, and melted unsalted butter until resembling wet sand. Press into the bottom of the springform pan. Bake for 8-10 minutes.
  3. Lower the oven temperature to 325°F (160°C) and wrap the outside of the springform pan with aluminum foil.
  4. Beat softened cream cheese on medium speed until smooth. Gradually add granulated sugar and vanilla extract, mixing until lump-free.
  5. Add eggs one at a time, mixing on low speed before stirring in the sour cream.
  6. Pour the filling over the cooled crust, spreading evenly. Place in a larger roasting pan filled with hot water.
  7. Bake for 60-70 minutes until edges are set and center has a slight wobble. Leave cheesecake in the oven with the door ajar for an hour.
  8. Let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
  9. Slice the ripe kiwis and arrange them on top. Warm apricot jam and drizzle over kiwi slices before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 0.5mg

Notes

For the best results, ensure all ingredients are at room temperature and avoid overmixing.

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