Ingredients
For the Graham Crust:
1.25 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1 tbsp granulated sugar
For the Kiwi Cheesecake Layer:
12 oz cream cheese, softened
1/2 cup granulated sugar
1/2 cup sour cream, room temperature
2 large eggs
1 tsp vanilla extract
2 drops green gel food coloring
For the Emerald Kiwi Compote:
1.5 cups fresh kiwis, peeled and finely diced
3 tbsp granulated sugar
1 tsp lime juice
1 tsp cornstarch mixed with 1 tbsp cold water
For the Crystal Coating:
3/4 cup granulated sugar
1/3 cup water
1 tbsp light corn syrup
1.5 tsp powdered gelatin
2 tbsp cold water
For Garnish:
1 kiwi, peeled and sliced into thin half-moons
Directions
Preheat the oven to 325°F (160°C). Line an 8x8-inch
baking pan with parchment paper, leaving an overhang
on the sides. In a medium bowl, mix the graham cracker
crumbs, melted butter, and 1 tablespoon of sugar until
the mixture resembles wet sand. Press firmly into an
even layer at the bottom of the pan and bake for 8
minutes. Let cool.
In a large bowl, beat the softened cream cheese and 1/2
cup of sugar until completely smooth. Add the sour
cream, vanilla extract, and green gel food coloring,
mixing until the color is uniform. Add the eggs one at a
time, mixing on low speed just until combined to avoid
creating air bubbles. Pour the batter over the cooled
crust.
Bake the cheesecake for 30 to 35 minutes until the edges
are set but the center still jiggles slightly. Remove from
the oven and let cool to room temperature, then transfer
to the refrigerator to chill for at least 3 hours.
While the cheesecake chills, prepare the compote.
Combine the diced kiwis, 3 tablespoons of sugar, and
lime juice in a small saucepan over medium heat. Cook
for 5 minutes until the kiwis soften. Stir in the cornstarch
slurry and simmer for 1 minute until thickened and clear.
Remove from heat and let cool completely. Once cool,
spread the emerald compote evenly over the chilled
cheesecake layer, then return the pan to the freezer for 1
hour to set firmly.
For the crystal coating, bloom the gelatin in 2
tablespoons of cold water for 5 minutes. In a small
saucepan, bring the sugar, water, and corn syrup to a
gentle boil, stirring until the sugar dissolves. Remove
from heat, add the bloomed gelatin, and stir until
completely melted. Let the glaze cool until it is just warm
to the touch but still liquid, around 95°F (35°C).
Use the parchment paper overhang to lift the chilled
cheesecake out of the pan and place it on a cutting
board. Use a sharp knife dipped in hot water to slice the
cheesecake into 8 rectangular bars. Place the bars
slightly apart on a wire rack over a baking sheet. Slowly
spoon the clear crystal coating over each bar, ensuring
the kiwi compote layer is fully sealed under a glossy
shell. Top each bar with a fresh kiwi half-moon before
the glaze sets completely. Chill in the refrigerator for 20
minutes before serving.
Brak komentarzy:
Prześlij komentarz