Cheesecake with kiwi jelly

Kiwi Jelly Cheesecake – A refined and refreshing delicacy

If you are looking for a dessert recipe that will amaze your guests or simply delight your taste buds, the kiwi jelly cheesecake is the perfect choice. This recipe combines the creamy texture of cheese with the freshness of fruit, offering a perfect balance between sweet and tangy. Moreover, it is a dessert that can be easily prepared at home, having an elegant and sophisticated appearance. Let's begin the culinary adventure!

Preparation time: 30 minutes
Baking time: 40-50 minutes
Total time: 4-5 hours (including cooling time)
Number of servings: 12

Necessary ingredients

For the crust:
- 300 g Petit Beurre biscuits
- 150 g butter (melted)
- 1 tablespoon of jam (of your choice, or 1 tablespoon of sugar)

For the cheese cream:
- 300 g Philadelphia cream cheese
- 250 g mascarpone
- 100 g powdered sugar
- 3 large eggs
- 4 tablespoons of flour
- 100 ml liquid cream
- Zest of one lemon
- 2 kiwis, chopped

For the jelly:
- 4 kiwis (for topping)
- 100 ml exotic or orange juice
- 100 ml water
- 50 g sugar
- Vanilla essence
- 2 g agar-agar or one packet of gelatin

Preparation

1. *Preparing the crust:*
Start by turning the biscuits into fine crumbs. You can use a food processor or place them in a bag and crush them with a rolling pin. It’s a fun way to relieve stress! Once you have fine crumbs, add the melted butter and jam, mixing well until the mixture becomes moist.

Line a 24 cm removable bottom pan with parchment paper and wrap the bottom with aluminum foil to prevent the crust from burning. Evenly spread the biscuit mixture on the bottom of the pan, pressing down firmly with your fingers to achieve a compact base. Place the pan in the refrigerator for about 30 minutes to harden.

2. *Preparing the cheese cream:*
In a large bowl, combine the Philadelphia cream cheese and mascarpone. Mix gently with a mixer until you obtain a smooth paste. Add the powdered sugar and continue mixing. Next, incorporate the eggs, one at a time, making sure each egg is well incorporated before adding the next.

Then add the flour, liquid cream, and lemon zest. Mix gently but thoroughly to achieve a uniform composition. Finally, add the kiwi pieces, incorporating them with a spatula to avoid crushing.

3. *Baking the cheesecake:*
Remove the pan from the refrigerator and carefully pour the cheese mixture over the biscuit crust. Preheat the oven to 160°C and place the pan in the oven. Bake for 40-50 minutes or until the center of the cheesecake is firm but slightly wobbly. It is important not to open the oven in the first 30 minutes to prevent the cheesecake from sinking.

After the cheesecake is baked, turn off the oven and leave the pan inside until it cools completely. This is an essential technique to prevent the surface from cracking. If you have time, let it cool overnight.

4. *Preparing the kiwi jelly:*
In a small pot, combine the exotic or orange juice, water, sugar, vanilla essence, and agar-agar. Bring to a boil, stirring constantly until the sugar is completely dissolved. Add the chopped kiwi and mix well. Leave on low heat for 5 minutes, then turn off and let it cool slightly.

Once the cheesecake has cooled completely, pour the kiwi jelly over it. Ensure it is evenly distributed across the surface. Place the cheesecake back in the refrigerator for 3-4 hours or until the jelly has completely set.

Serving and suggestions

When you are ready to serve this delicious kiwi jelly cheesecake, carefully remove the edges of the removable pan. You can decorate with fresh kiwi slices or mint leaves for a truly special look. This cheesecake pairs perfectly with a cup of green tea or a glass of prosecco, offering a pleasant contrast between the sweetness of the dessert and the slightly tart flavors of the drinks.

Variations and tips

If you want to add a touch of originality, you can experiment with other fruits, such as mango or berries. You can also replace agar-agar with gelatin, following the instructions on the package for proper dissolution.

For a richer cheesecake, you can add a few tablespoons of sour cream to the cheese mixture, and for a more intense flavor, you can use goat cheese instead of Philadelphia cheese.

Nutritional information

This kiwi jelly cheesecake recipe provides a good dose of protein due to the cheese and eggs, as well as essential vitamins from the fruit. Each serving contains approximately 350 calories, but this may vary depending on the ingredients used.

Frequently asked questions

1. *Can I make the cheesecake gluten-free?*
Yes, you can use gluten-free biscuits for the cheesecake crust, ensuring that all other ingredients are also gluten-free.

2. *How can I store the cheesecake?*
The cheesecake can be kept in the refrigerator for 3-4 days, covered with plastic wrap or in an airtight container.

3. *Can the cheesecake be frozen?*
Yes, the cheesecake can be frozen. Ensure it is well covered to prevent freezer burn.

In conclusion, the kiwi jelly cheesecake is more than just a simple dessert; it is a culinary experience that combines flavors and textures in a unique way. I encourage you to try this recipe and discover the joy of creating a dessert that not only looks fantastic but also tastes exceptional. Enjoy!