Title: New Zealand Kiwi Cheesecake #4
Categories: Cheesecake Cheese Dessert Fruit
Yield: 10 Servings
| CRUST |
| 1 1/2 | c | Graham Cracker Crumbs |
| 1/4 | c | Sugar; Granulated |
| CHEESECAKE |
| 1 1/2 | lb | Cream Cheese |
| 1 | ts | Vanilla Extract |
| 1 | c | Sugar; Granulated |
| 1/4 | ts | Salt |
| 4 | | Eggs; Large, Slightly Beaten |
| TOPPING |
| 1 | c | Sour Cream |
| 2 | | Kiwi Fruits; Peeled & Sliced |
| 2 | tb | Milk |
| 1/2 | ts | Vanilla Extract |
| 6 | tb | Butter; Melted |
| 3 | tb | Confectioners' Sugar |
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and
add the butter (NO Margarine) and sugar. Blend well. Press the mixture
onto the bottom and partly up the sides of a greased 9-inch springform pan.
Smooth the crumb mixture along the bottom to an even thickness. Bake for 10
minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat
the oven to 350 degrees F. In a large mixing bowl, beat together the cream
cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar
and continue to beat until light and creamy. Pour the mixture into the
prepared crust and bake for 35 minutes, or until lightly browned; the cake
should be set in the middle. Remove the cake from the oven and cool for 10
minutes. Prepare the topping by mixing together, the sour cream, sugar, and
vanilla. Spread the topping over the top of the cake. Return the cake to
the oven and bake for 15 minutes more. Cool to room temperature; then
refrigerate until chilled. Just before serving, garnish the top of the
cake with slices of Kiwi fruit.