Posts tagged ‘sour cream’

January 1, 2009

Kiwi Lime Cheesecake

This was my final fling of summer.  I caught a great deal on kiwi fruit at the grocer and kind of needed a means of getting rid of them all.  So I present to you a kiwi lime cheesecake.  It turned out a bit bland in colour, so you might want to add a drop of green food colouring to yours to liven it up, but I thought about that a bit late in the game.  This turned out with the citrus tang of a key lime pie but the kiwi mellowed it out slightly.

One of the biggest problems with baked cheesecakes is the cracking.  There are a few tricks to prevent this.  Firstly, the most critical part is beating.  You want to smooth out the creams very well before adding the eggs.  Use the back of a spatula after beating with a mixer, pulling the cream from the centre and then pressing against the sides of the bowl.  When you add the eggs, they should be your final step and blend them in by hand.  If you beat them with the mixer you run the risk of bringing too much air in and then you get air pockets.  Also, make certain you really prepare your springform pan with plenty of grease or butter or spray.  If the sides of the cake while cooking are able to pull away from the pan, that will reduce the risk of it cracking in the centre.  Lastly, I use two different sized springform pans.  The larger one I fill with water once my batter is in the smaller pan.  The water helps keep the oven humid and makes the cake cook evenly.

Ingredientskiwicheesecake 19

2 cups (16 ounces) cream cheese, softened (not the whipped kind, it is too airy)

2 cups whole milk ricotta cheese

1 cup sour cream

2 cups granulated sugar

1/2 cup flour, unsifted

5 eggs, room temperature

4 kiwis

1 lime

1 Tablespoon vanilla

 

Directions

  • Preheat your oven to 350 degrees F.
  • In large mixing bowl, beat the cream cheese, sour cream and ricotta until well blended.
  • Add flour and sugar and beat at a medium speed until mixed thoroughly.
  • Cut kiwis in half and set one halve aside.
  • Juice remaining halves, allowing for pulp, but no skin.*
  • Halve the lime and juice one half.  Set aside the remaining halve.
  • Add vanilla and lime to kiwi puree and fold into cream mixture using a spatula.
  • Break eggs into a separate bowl and beat with a fork only enough to blend yolks.
  • Fold eggs into cream batter.
  • Heavily butter the walls of a springform pan or round cake dish.
  • Pour in batter.
  • Set springform pan or cake dish into a larger dish.  Fill larger dish halfway with water.
  • Bake for 45 to 50 minutes.  The centre will be slightly jiggly, but remaining cake will be firm when ready.
  • Remove from heat and allow to cool at room temperature for at least one hour before chilling.
  • Slice remaining lime and kiwi for decoration.
  • Serve chilled.

 

*I used the juicer for the kiwi puree as it worked better than trying to skin them and then puree the meat of the fruit.

kiwicheesecake 1kiwicheesecake 3kiwicheesecake 7kiwicheesecake 14

January 1, 2009

Grape Salad

I don’t know if this recipe was my grandmother’s or if she got it elsewhere, she was a very creative cook; but it was one of my favourite fruit salads she would make and every time I make it people tell me how much they love it and ask for the recipe.

Ingredientsgrape salad

4 cups of seedless grapes*
8 oz tub whipped cream cheese
1 cup sour cream
1 cup whipped topping
1/4 cup powdered sugar
*I like to do half red and half green but my dad had written down just green, I seem to recall grandma using both colours.

  • In a medium bowl, blend cream cheese, sour cream, whipped topping and powdered
  • sugar.
  • Thoroughly wash and remove stems from grapes. Drain and shake dry.
  • Fold grapes into cream mixture and transfer to serving dish.
January 1, 2009

Mexican style mock Sheppard’s Pie

mexican sheppards pie

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