We LOOOOOOOVE kiwi! When it’s in season, we almost eat it everyday! My kids are super fans. They love to eat it for breakfast, snack and dessert. I simply cut it in half and let them scoop out the flesh with a spoon. No peeling. Just cut and scoop! Such a speedy and no-fuss way to add a little fruit to our day.
Kiwi itself is already amazing! Why bother to cook/bake with it? I had the same question until I got the opportunity to create a recipe using Zespri SunGold Kiwifruit. Tons of ideas came up to my mind almost right away. Cocktails, smoothie, popsicle, sorbet, salsa… But I wanted to create a dessert to highlight kiwi’s unique flavor in another way. I made a cheesecake with a nutty and buttery almond shortbread crust, zingy and creamy ginger-scented cream cheese filling, then topped it with a layer of refreshing and smooth SunGold kiwifruit mousse. A lovely treat with the most luscious flavor combination.
Kiwi is such a versatile fruit to work with when it comes to cooking. It’s sweet, tangy, juicy and colorful. Speaking of colors, have you seen a kiwi with golden yellow flesh? Zespri SunGold Kiwifruit is delicious and slightly sweeter than a green one. It tastes like a cross between a mango and a strawberry. One of the most exotic fruits I’ve ever tasted!
What’s more about this lovely fruit is its nutritional value. Kiwifruit is one of the most nutritious fruits with the richest combination of fiber, antioxidants, vitamins and minerals. Actinidin, a natural digestive enzyme found only in kiwifruit, improves digestive comfort by increasing the breakdown of proteins, including those found in meat, milk, legumes and cereal. Zespri SunGold Kiwifruits can be found at your local supermarket from May to October, so keep your eyes out for these nutrition-packed golden little gems!
Ingredients (one 8-inch cake):
Almond Shortbread Crust
2/3 cup almonds, toasted and roughly chopped
6 tablespoons cold unsalted butter, cut into small chunks
3/4 cup plus 2 tablespoons all purpose flour
1/3 cup granulated sugar
1 teaspoon salt
1 cup whipping cream
8 ounces cream cheese, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
2 Zespri Golden Kiwifruits, pureed and strained out the seeds
2 Zespri Golden Kiwifruits, sliced
2 tablespoons granulated sugar
1 teaspoon gelatin powder
1/2 cup whipping cream
Preheat oven at 350F. Grease and line an 8-inch springform pan.
Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool completely.
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
In the same bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy.
Add sugar, vanilla and ginger, continue beating until combined.
Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
Pour the cream cheese mixture in the cooled crust. Smooth the top with a spatula. Store in refrigerator while preparing the kiwi mousse.
To prepare kiwi mousse, mix pureed kiwi, sugar and gelatin in a small bowl until smooth. Microwave on high for 10 seconds to dissolve the sugar. Let cool while stirring occasionally to avoid setting.
Whisk cream until it holds firm peaks. Gently fold half of the whipped cream into the kiwi mixture until combined. Then add the remaining cream and continue folding until incorporated.
Spoon kiwi mousse on the cheesecake. Smooth the top with a spatula. Chill in refrigerator to set the mousse, about an hour.
Place sliced kiwi on top of the cake. Let cheesecake chill in refrigerator until set, at least 4 hours.
This post is brought to you by Zespri SunGold Kiwifruit.