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A cool slice is the perfect sweet treat on a warm summer evening and I know you're going to
love it as much as we do!
love it as much as we do!
You'll need:
For the crust:
1 1/2 cups graham crumbs
1/4 cup white sugar
5 tbsp melted butter
For the cheesecake:
1 1/2 cups heavy whipping cream
2 tbsp white sugar
16 ounces cream cheese, softened to room temperature
1 1/2 cups powdered sugar
Zest of 2 limes
juice of 1 lime
3 Zespri SunGold Kiwifruit, pureed and strained
For the topping:
1 1/2 cups heavy whipping cream
2 tbsp white sugar
Zest of 1 lime
4-5 Zespri SunGold Kiwifruit, peeled and cut into chunks
To make:
Combine the graham crumbs, white sugar and melted butter in a small bowl. Press this mixture into an 8-inch spring form pan as firmly as possible. To ensure the crust stays together, you can bake it at 350 degrees Fahrenheit for 10 minutes or you can stick it in the freezer for about an hour until it's firm. Another option is to skip the crust altogether and purchase a pre-made graham cracker pie crust at the grocery store, but I prefer a homemade crust in a spring form pan.
To make the cheesecake filling, start by whipping the cream at high speed until stiff peaks form. Add the white sugar gradually as it's whipping and when it's done, set it aside.
In a separate bowl, beat the softened cream cheese on high speed until it's smooth. Add the powdered sugar half a cup at a time and beat well until there are no lumps and the mixture is smooth. Beat in the lime zest and juice.
Add the 3 Zespri SunGold Kiwifruit to your blender and puree just until no chunks remain. Add the puree to the cheesecake mixture, making sure to strain the puree to remove the black seeds. Push as much of the kiwifruit puree through the strainer and into the cheesecake mixture as you can.
Beat the kiwifruit puree into the cheesecake mixture until the mixture is smooth and everything is combined. Fold the whipped cream into the cheesecake mixture by hand using a rubber spatula just until it's combined.
Pour the cheesecake mixture into the spring form pan on top of the crust (if you decide to bake the crust, don't forget to cool it completely to room temperature before adding the cheesecake mixture!!) and cover the pan with plastic wrap.
Freeze the cheesecake for at least 4 hours, but overnight is best.
The next day, whip the whipping cream for the topping on high speed until stiff peaks form, adding the sugar gradually as it whips.
Remove the spring form pan from the freezer, remove the sides of the pan and spread the whipped cream over the top of the frozen cheesecake until you've created a smooth layer of whipped cream on top.
Add the chunks of Zespri SunGold Kiwifruit to the top of the cheesecake in any formation you wish. Sprinkle the lime zest overtop as a garnish and add some lime slices as well, if you wish.
Slice the cheesecake with a warm knife and enjoy immediately!
For the crust:
1 1/2 cups graham crumbs
1/4 cup white sugar
5 tbsp melted butter
For the cheesecake:
1 1/2 cups heavy whipping cream
2 tbsp white sugar
16 ounces cream cheese, softened to room temperature
1 1/2 cups powdered sugar
Zest of 2 limes
juice of 1 lime
3 Zespri SunGold Kiwifruit, pureed and strained
For the topping:
1 1/2 cups heavy whipping cream
2 tbsp white sugar
Zest of 1 lime
4-5 Zespri SunGold Kiwifruit, peeled and cut into chunks
To make:
Combine the graham crumbs, white sugar and melted butter in a small bowl. Press this mixture into an 8-inch spring form pan as firmly as possible. To ensure the crust stays together, you can bake it at 350 degrees Fahrenheit for 10 minutes or you can stick it in the freezer for about an hour until it's firm. Another option is to skip the crust altogether and purchase a pre-made graham cracker pie crust at the grocery store, but I prefer a homemade crust in a spring form pan.
To make the cheesecake filling, start by whipping the cream at high speed until stiff peaks form. Add the white sugar gradually as it's whipping and when it's done, set it aside.
In a separate bowl, beat the softened cream cheese on high speed until it's smooth. Add the powdered sugar half a cup at a time and beat well until there are no lumps and the mixture is smooth. Beat in the lime zest and juice.
Add the 3 Zespri SunGold Kiwifruit to your blender and puree just until no chunks remain. Add the puree to the cheesecake mixture, making sure to strain the puree to remove the black seeds. Push as much of the kiwifruit puree through the strainer and into the cheesecake mixture as you can.
Beat the kiwifruit puree into the cheesecake mixture until the mixture is smooth and everything is combined. Fold the whipped cream into the cheesecake mixture by hand using a rubber spatula just until it's combined.
Pour the cheesecake mixture into the spring form pan on top of the crust (if you decide to bake the crust, don't forget to cool it completely to room temperature before adding the cheesecake mixture!!) and cover the pan with plastic wrap.
Freeze the cheesecake for at least 4 hours, but overnight is best.
The next day, whip the whipping cream for the topping on high speed until stiff peaks form, adding the sugar gradually as it whips.
Remove the spring form pan from the freezer, remove the sides of the pan and spread the whipped cream over the top of the frozen cheesecake until you've created a smooth layer of whipped cream on top.
Add the chunks of Zespri SunGold Kiwifruit to the top of the cheesecake in any formation you wish. Sprinkle the lime zest overtop as a garnish and add some lime slices as well, if you wish.
Slice the cheesecake with a warm knife and enjoy immediately!
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