For Filling:
8 oz cream cheese, softened
2 cup ricotta cheese, drained
1 cup sour cream
1 ½ cups granulated sugar
5 eggs
3 medium kiwis, peeled and pureed
1/2 cup all-purpose flour
2 tbsp fresh lime juice
1 tbsp vanilla
For topping:
3 medium kiwis, peeled and sliced thin
1/2 cup apricot preserves
Preheat oven to 350 degrees. Prepare a 9-inch cheesecake or springform pan with 3-inch sides, lined with parchment paper.
Making the filling
In a large mixer bowl, beat cream cheese, ricotta, sour cream and sugar on medium-high speed for 3 minutes.
Add eggs one at a time, beating after each addition. Stir in kiwi puree, flour, lime juice and vanilla.
Pour into the prepared cheesecake pan. Bake in the preheated oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours. Garnish with the sliced kiwis and serve.
Preparing the fruit topping
In a small saucepan, bring apricot preserves to medium heat.
Press through a sieve and brush on top of kiwis. This will keep the fruit looking fresh.
Sugar: 35g
:
Calcium: 152mg
Calories: 370kcal
Carbohydrates: 45g
Cholesterol: 120mg
Fat: 18g
Fiber: 2g
Iron: 1mg
Potassium: 277mg
Protein: 10g
Saturated Fat: 10g
Sodium: 142mg
Vitamin A: 714IU
Vitamin C: 44mg
