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Easy Indian Kiwi Cheesecake Recipe

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Hola sweeties!

How is everyone doing? Summers are wreaking havoc here in delhi, and if there is one thing which makes me going in summers, it is the tropical abundance we get to devour in the scorching heat. And with such fresh and juicy fruits comes the need to whip up a batch of desert which will keep you alive in this heat for at least a week! Ok, so not exactly a week, as the recipe i am about to share today will not last any more than a day. No. it does not perish easily, but it is so yum that you would not be able to resist eating it in one go!
Mangoes are undoubtedly the king of fruits, but the same old mango cakes can get a bit monotonous after a time, so her i bring to you my most cherished recipe made with cheese and kiwis–probably my two best friends after chocolates and makeup. Cheesecakes are a world known delicacies and YouTube is filled with recipes for the same, but many a times i have found out that the ingredients mentioned in the recipes are many a time not easily available in the Indian markets. So I tried and whipped up a cheesecake with ingredients easily available in your kitchen pantry, and after a lot of hit and trials, I have finally come up with my version of the perfect Indian Kiwi Cheesecake which is not just delectable, but is easy and looks super gorgeous.

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So without much of blabbering, let’s dig into the ingredients list!

Ingredients

1 pack of Cream Cheese (200 grams)
1 pack of sour cream (100 grams)
1 pack of fresh cream (200 grams)
3 large or 4 medium eggs
1 and a half cups plain flour
1 and a half cup of powdered sugar
1 teaspoon of lemon rind shavings
For the crust
15-20 Parle-g biscuits (budget friendly) or Digestive cookies (for a coarser crust
4 tablespoons of unsalted butter
1 small cup of powdered sugar
A pinch of salt
Crushed Walnuts (optional)
A pinch of cinnamon powder (optional)
For Toppings
3 Medium Sized Kiwis
5-6 seeded litchis (optional)

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How to Make the Crust?

• In a food processor, crush the biscuits into a coarse powdery texture.
• Now transfer the crushed biscuits into a bowl and add the powdered sugar and a pinch of salt to it. Mix well.
• Now if you want a flavoured crust, you can always add in chopped walnuts and a hint of finely milled cinnamon powder.
• To the dry biscuit mixture, add in the melted unsalted butter and mix it in to make a coarse crumbly texture.
• Once the mixture is ready, transfer it in a 10” spring form pan and press it securely against the base of the pan.
• Transfer the pan to a pre-heated oven and bake the crust for a good 10-15 minutes on 150 degrees.
• Take it out after 15 minutes and poke the centres of the crust with a fork 3-4 times. ;et it cool completely.

How to make the cream cheese batter?

• In a deep bowl, add the cream cheese, sour cream and the heavy cream. Make sure all of these are at room temperature and smoothen it all out.

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Quick Tip- If you fail to find authentic cream cheese in the market you can go for amul cream cheese spread (unflavoured) and skip the Amul sour cream in that case.
Also, do not use a hand blender to whip the creams up as we do not want any air bubbles to pass into the cheesy batter. Alternatively, use a spatula and take time with your batter.

• Once, the cheese is all smoothed out add the eggs one by one and keep folding it in the cheese batter.
• After having incorporated all the eggs, add in your powdered sugar and the flour in small batches and fold them in the batter with your spatula.
• Make sure no lumps are formed in the batter and keep whisking the batter till everything seems to be coming together.
• If the batter looks a bit too watery or runny, add slurry of cornstarch (made of ½ teaspoon of cornstarch and 3 teaspoons of water) to the batter and mix it thoroughly.
• Lastly, for an added boost of flavour, add freshly grated lemon rind and mix it well.
• Add this cream cheese batter on top of the biscuit crust.
Quick Tip: place your spring foam pan on a couple of layers of aluminium foil and wrap the foil around the pan. This is done in order to catch any leakages from the pan and avoid a messy oven.
• Pop the pan in the oven and bake the cheesecake for 1.5 hours at 200 degrees Celsius.
• Check the cake after an hour and a half and if the sides of the cake have turned golden brown while the centre is still squishy to touch, your cake is ready.
• Now the key to a perfect cheesecake is patience. Take the cake out of the oven and let it rest for at least 6 hours. A cheesecake needs time to set and you need to give the due time.

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For the toppings, peel and slice 3 medium sized kiwis and decorate the cake with it as per your wish. I also topped my kiwi cheesecake with a few litchis and the whole combination of yellow cake, green kiwi and milky white litchis looked amazing.
You can consume it right away, or for added goodness, let it sit in the refrigerator overnight and have it in breakfast. Desert in breakfast is how I live my life, and I do not regret it.
And why not, desert in breakfast gives me the motivation to survive just another day!
So this was my take on the kiwi cheesecake. Try it for yourselves and do let me know if you do. Share your pictures with me on instagram; my handle is “ the_curvy_princess “ 🙂
Looking forward to read your thoughts on my recipe in the comments section below!

Love
Ishy

2 replies
    • admin
      admin says:

      Thankyou so much for taking out time to read the recipe! Do try it and share it with us on Instagram ( @the_curvy_princess) or facebook! 🙂

      Reply

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