Australian Cheesecake

Crust

• 1 1/2 cups  Graham Cracker Crumbs
• 1/4 cup granulated sugar
• 6 tb butter, melted - do not substitute margarine

  Cheesecake

• 1 lb cream cheese
• 3 large eggs, separated
• 1 teaspoon grated lemon zest
• 1 teaspoon Vanilla Extract
• 2 tablespoons kiwi fruit, mashed
• 1/2 cup granulated sugar
• 1/4 cup unbleached flour
• 2 teaspoons lemon juice
• 1/2 cup heavy cream

Method

*Use sweet cream butter and DO NOT substitute margarine.  Note:  Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust.

To make crust: If you are prebaking the shell, preheat the oven to 350 degrees F.  Place the crumbs in a mixing bowl and add the butter and sugar blending well.  Press the crumb mixture into the bottom and up the sides of an 8-inch  springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE:  This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe.

To make cheesecake : Preheat the oven to 300 degrees F.

In a large mixing bowl, beat the cream cheese and sugar just until light and fluffy. Add the egg yolks, one at a time, beating well after each.  Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed.  Do not overmix at this point. 

Whip the cream until stiff in a medium mixing bowl. Set aside.  In another mixing bowl, beat the egg whites until they form stiff peaks, then fold gently into the cheese mixture.  Fold in the reserved whipped cream.  Stir in the kiwi fruit pulp then pour the mixture into the prepared crust and bake for 45 minutes  to 1 hour. Cool, in the oven with door wide open, to room temperature, then chill.

Contributor: Pat Ciesla

click for main dessert page       back to cheesecake recipes     back to australian cooking page

 

top of page