What crazy person bakes a cheesecake during a heat wave? I can not answer that while looking anyone square in the eye. I justify heating up the kitchen for the chance to enjoy this sweet fruity strawberry kiwi combination.
Some may say, “No way! It is too hot!” and I must agree with you. Even thinking about turning on the oven in a house with no air conditioning in the middle of summer seems like something someone should not attempt. I really don’t recommend adding as they say ‘more flames to the fire’ but hell company was coming and I was itching to try this out. Seemed like a good idea and I must say the results were delicious.
Now normally I am a night baker. After dinner is done and cleaned up and my daughter is in bed sleeping, I have the kitchen to myself for a little me time once in a while.
The bonus in the summer is that it usually cooled off by the evening and I can open up the screen door backing the kitchen and enjoy the breeze drifting in. The neighbourhood quiets down and there are slight rumblings of people moving about and getting ready to settle in for the night. It sort of feels like my own hidden world of creativity. ‘The secret midnight baker strikes again’. Trust me, midnight is not that far off.
It’s during this time of day, I often I get so wrapped up in the moment and the spontaneity envelops me that the end result becomes a ‘wing it’ confection.
Now that may seem scary to some especially with baking, but some of the most loved desserts have come to be through this process. The only thing is that I sometimes forget to write down what I am doing as I am doing it and have to replay it in my mind to figure it out. Lots of times the ingredients are not properly measured which makes it difficult to duplicate.
I am getting better at writing it down as I go as it makes it much easier to refer back to. You know, getting older the memory is not as sharp as it used to be (I blame the other million of things stuck in my head instead). To my Hubby’s dismay there are a few times where meals or desserts are tested out and loved, however I throw the bomb and dash it all away by saying ‘Can’t be duplicated’. To which I get a head shake and a ‘Why don’t you just write it down?’ Good question. Maybe that way I can move onto the next thing (this is the internal evil plot). But i think i have found a method to my madness as i write this. These ‘test runs’ are just development for elements to use in future recipes. I would like to think that is correct. We will go with it. And my ‘test tasters’ are not complaining to be my guinea pigs.
But I have taken the courtesy of writing this one down just for you so it can be duplicated. I think it is worthy of making again and again.
Strawberry Kiwi Glazed Cheesecake
- 1 1/2 cup graham cracker crumbs
- 1/3 cup butter, melted
- 2 packages of cream cheese, room temperature
- 2/3 cup sugar
- 3 eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 tsp vanilla
- ½ cup fresh kiwi puree
- ½ cup fresh strawberry puree
- 1 cup sour cream, room temperature
- 1/3 cup sugar
- ¼ cup fresh strawberry puree
- ¼ cup fresh kiwi puree
- ¼ cup sugar
- Fresh cut kiwi and strawberries to garnish
Graham Cracker Base
Kiwi Strawberry Cheesecake Filling
Strawberry Cheesecake Topper
- Preheat oven to 350 degrees. Prepare a 8 inch spring form pan by creating a parchment paper collar for the inside edge of the pan. The parchment should stand up 4 inches taller than the top of the pan. This will allow for a taller cheesecake and to help contain the filling. Place the pan on a larger sheet of tinfoil and wrap it around to ensure the bottom is covered. This will help keep your oven clean if there happens to be any butter leaks as it is cooking.
- Mix all the crust ingredients together in a bowl until combined. Press on the bottom and up the sides of the pan making sure the thickness in uniform all the way around.
- Bake for approximately 15-20 minutes until crust has been cooked through. Remove from oven and set aside to cool.
- In a stand mixer, beat the cream cheese and sugar until blended together. Add one egg at a time with scraping down the sides after each addition. Add sour cream and vanilla and mix until blended.
- Divide the batter in half. Add the kiwi puree to one and the strawberry puree to the other.
- First pour the kiwi batter into the formed base and place in the freezer for approximately 20-30 minutes until chilled. Add the strawberry batter on top of the kiwi batter. Place in the oven and bake for appropriately 40-50 minutes or until the centre of the cake is mostly solid with a little wiggle left. The cake will continue to bake a bit more once removed from the oven. Set aside to slightly cool and prepare the cake topper.
- In a small bowl, mix all the ingredients until combined. Pour evenly on the top of the cake. Place back in the oven for 6-8 minutes.
- Remove cake and let cool to room temperature. Once it reaches room temperature, remove the tin foil base cover and discard it. Over the top of the parchment paper collar place plastic wrap careful not to touch the top of the cake. Place in the refrigerator for at least 24 hours.
- In a small saucepan combine the kiwi puree and sugar. Stir over medium high heat until the sugar has dissolved and it comes to a light boil. Remove from heat a cool completely. Reserve for decorating.
- Once ready to serve, place the bottom of the pan on top of a wide based glass or jar. Remove the spring from pan edge and let it drop to the counter top, leaving the cake on the base of the pan. Remove the parchment paper collar. Carefully loosen the base of the cake from the bottom of the pan by working a long thin cake spatula around the circumference of the base. Once loosened, slide the cake onto the service stand or plate that you will use to present.
- Apply the kiwi glaze to the top and sides of the cheesecake using a silicon brush. Garnish with fresh cut kiwi and strawberries and serve.
Graham Cracker Base
Kiwi Strawberry Cheesecake Filling
For the Cake Topper: