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Dessert
10 - 12 servings
40 minutes
1 hour
Chef Chris Faulkner
1½ cups Graham Crackers Crumbs
¼ cups granulated sugar
6 tablespoons unsalted butter, melted
1½ pound cream cheese
2 tablespoons milk
1/4 teaspoon salt
1 teaspoon vanilla extract
4 large eggs, slightly beaten
1 cup granulated sugar
1 cup sour cream
1 vanilla bean, seeded, scraped from pod
3 tablespoons confectioners' sugar
2 Baby Kiwi trays, about 8.8 oz
Preheat the oven to 350°F.
Have all cheesecake ingredients at room temperature for a smoother cake.
Place the crumbs in a mixing bowl and add the butter (No Margarine) and sugar. Blend well.
Press the mixture onto the bottom and partly up the sides of a greased 9-inch spring form pan, smoothing the crumb mixture along the bottom to an even thickness.
Bake for 10 minutes in the preheated oven. Cool before filling.
Preheat the oven to 325°F.
In a large mixing bowl, beat together the cream cheese, milk, salt and vanilla until well blended.
Add the eggs and sugar and continue to beat until light and creamy.
Pour the mixture into the prepared crust and bake for 35-45 minutes, or until lightly browned; the cake should be set in the middle. You can check by moistening a butter knife and inserting it into the center of the cake. When the knife is removed, only a slight amount of batter should remain on knife blade.
While the cake is baking, prepare the topping by mixing together, the sour cream, sugar and vanilla bean seeds.
Once the cake is baked, spread the topping over the top of the cake.
Return the cake to the oven and bake for 15 minutes more.
Cool to room temperature; then refrigerate until chilled.
Just before serving, garnish the top of the cake with halves of kiwi fruit cut side up.
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