in the kitchen

in the kitchen

Monday, April 8, 2013

Blackberry Kiwi Cheesecake

Spring brings a desire for cheesecake. So does Autumn. Admit it, cheesecake desire can strike anytime of year. Try this one next time it hits you.
Blackberry Kiwi Cheesecake
Heat oven to 450 degrees.
2 cups crispy rice cereal
1 cup bread crumbs (unseasoned)
1/4 cup sugar
6 tablespoons melted butter
Combine the first three ingredients in a food processor bowl and process until crumbs are all the same size. Pour in butter and process another 30 seconds. Press mixture into the bottom of a spring form pan and bake at 450 degrees for 3 or 4 minutes, until edges begin to brown. Remove from oven and set aside.
1 1/2 pounds cream cheese
1 teaspoon freshly grated ginger root
1/2 cup plus 4 tablespoons honey
2/3 cup cream
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon vanilla
4 eggs
1 cup blackberries
1 1/2 cups kiwi, peeled and cut into eighths
Increase oven temperature to 500 degrees. Beat cream cheese until light and fluffy at high speed. Add ginger, 1/2 cup honey, cream, lime juice, salt and vanilla. Beat until well combined. Add eggs and beat at low speed until thoroughly combined. Set aside. Blend kiwi and 2 tablespoons honey in a blender until no lumps remain, then set aside. Blend blackberries with remaining 2 tablespoons honey. Butter the sides of the spring form pan. Pour 1/2 of batter onto crust. Pour half of kiwi and half of blackberry purees lightly on top and swirl with a knife. Spoon remaining batter on top trying not to disturb the bottom layer. Top with remaining fruit purees and swirl the top half of the batter with a knife. Place in hot oven and bake 12 minutes. Without opening oven, reduce heat to 200 degrees and bake for 50 minutes. Turn oven off and prop open door with a wooden spoon for another 30 minutes. Remove from oven and allow to cool completely, cover and chill for 4 to 24 hours. Top with sliced kiwi, fresh blackberries and additional honey if desired.
Hints: The crust is so nice in this one! You could use this crust in almost any cheesecake recipe, in place of a graham cracker crust or a cookie crust. Add more sugar if you like, up to 1/2 cup. You can use light cream cheese and half and half rather than cream. Substitute grapefruit or lemon juice for the lime, use what you have on hand. Increase the amount of honey in the fruit if tart. A lovely blackberry or kiwi sauce would be a great garnish. I like the fast, hot method of cooking to start and then the low, slow finish. The cake turns out super creamy and cracks less than other methods.

There is no substitute for a delightful cheesecake. This one is fresh and beautiful. Hints of ginger and vanilla deepen the flavor profile of the berry and kiwi. The crust is light and interesting... in a good way! A lovely presentation that won't disappoint the tongue.