Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lime juice
- 1 tsp lime zest
- 2 cups diced kiwifruit
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the graham cracker crumbs and sugar until combined. Add the melted butter and pulse until the mixture is moistened.
3. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
4. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream, lime juice, and lime zest until well combined.
6. Fold in the diced kiwifruit.
7. Pour the mixture over the cooled crust and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
9. Remove from the oven and let cool to room temperature.
10. Chill in the refrigerator for at least 2 hours, or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 60 minutes
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 560
Fat: 41g
Saturated Fat: 23g
Cholesterol: 215mg
Sodium: 330mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 35g
Protein: 9g
Substitutions for ingredients:
- Digestive biscuits can be used instead of graham crackers.
- Lemon juice and zest can be used instead of lime.
Variations:
- Use other fruits such as strawberries, raspberries, or blueberries instead of kiwifruit.
- Add a layer of fruit compote on top of the cheesecake before serving.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth and creamy texture.
- To prevent cracks in the cheesecake, avoid overmixing the batter and do not overbake.
- Run a knife around the edge of the cheesecake before removing it from the springform pan to prevent sticking.
Storage instructions:
Store the cheesecake in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Garnish with sliced kiwifruit and lime wedges.
Garnishes:
Sliced kiwifruit and lime wedges.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or mixed greens salad.
Troubleshooting advice:
If the cheesecake cracks, cover it with whipped cream or fruit compote.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
The Kiwifruit and Lime Cheesecake has a tangy and sweet flavor with a creamy and smooth texture.
Serving suggestions:
Serve chilled with a dollop of whipped cream and sliced kiwifruit.
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