Recipes

Kiwi, Lime, And Avocado Cheesecake

Diane Henderiks|

Kiwi, Lime, And Avocado Cheesecake
4.2 (6 ratings)
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This rich dessert is topped with brightly colored kiwi slices. We suggest combining both the familiar green kiwi with the bright yellow SunGold kiwi for a beautiful contrast. Here's a tip to tackle these often-tricky fruit: The best way to eat a kiwi is to cut in half with a and scoop out with a spoon. 
Servings
16
Ingredients
  • 1 cup graham cracker crumbs
  • 1 cup vanilla wafer crumbs
  • 1/2 cup butter, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 16 ounce cream cheese, at room temperature
  • 3 ripe avocados from mexico, peeled and seeded
  • 2 sungold kiwifruit, coarsely chopped
  • 1 cup sugar
  • 2 tablespoon flour
  • 1 1/2 teaspoon pure vanilla extract
  • 2 tablespoon freshly squeezed lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon cinnamon
  • 3 eggs
  • 3 green zespri kiwifruit, peeled and cut into thin rounds
  • 3 sungold zespri kiwifruit, peeled and cut into thin rounds
Directions
  1. Preheat oven to 325 degrees. Combine all ingredients in a large bowl. Press into bottom of a 10-inch spring-form pan. Bake 10 minutes, remove from oven and set aside to cool.
  2. Place cream cheese, avocados, chopped kiwifruit in a large bowl, and beat with electric mixer until smooth. You will see the kiwifruit seeds and that’s ok. Beat in sugar, flour, vanilla, lime juice, zest, cinnamon, and eggs until smooth. For an even smoother batter, follow up with a few minutes of mixing with an immersion blender.
  3. Pour crust into a spring-form pan. Bake for an hour until just about set. Turn off oven and leave cheesecake inside with door shut for another 15 minutes. Remove from oven and let stand 20 minutes.
  4. Arrange sliced kiwifruit on top and refrigerate minimum of six hours or overnight.
 
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