KIWI PINEAPPLE CHEESECAKE
"When I was a teacher, this dessert was the one co-workers and my students requested most often, says Kimie Taziri of Fort Collins, Colorado. "It's light and refreshing and very easy to make."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack; refrigerate for 30 minutes., Meanwhile, drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use). In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature, about 10 minutes., In a large bowl, beat the cream cheese, ricotta cheese and confectioners' sugar until smooth; gradually add the gelatin mixture, orange zest and vanilla. Beat on low speed until well combined. Spoon half into crust. Cut four pineapple rings in half; arrange in a spoke fashion over filling. Evenly spoon remaining filling over pineapple. Refrigerate for 6 hours or overnight., Beat marmalade until soft and spreadable; brush 6 tablespoons on top of cheesecake. Cut remaining pineapple rings in half; arrange over marmalade. Place kiwi slices between pineapple rings. Brush with remaining marmalade. Just before serving, run a knife around edge of pan to loosen. Refrigerate leftovers.
Nutrition Facts :
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