This rich, creamy cheesecake is baked over a buttery Ritz cracker crust, then topped with fresh fruit jams. It is sure to wow and delight!
Well, who does not like cheesecake?! I know it is the New Year and everyone has "vowed" to loose the pounds...and even though we have all silently taken this "vow" together, we must still enjoy some pleasures of life.
I saw the unused cream cheese in the refrigerator. It was to become a cheesecake sometime during the holidays. Oh, I do want to loose the extra holiday pounds and I have been working out with Jane, you girls in my age group know who Jane is. She is much less brutal these days.
Well, in true form, I must transform this cream cheese into a cheesecake. I decided to make a lightened version of the recipe. One will not feel quite as guilty; after all life should still be fun and delicious.
Cheesecake with Fresh Strawberry and Kiwi Sauce
- Total Time: 50 minutes
Ingredients
For the Crust:
- 1 sleeve of Ritz crackers
- 1/2 cup oats
- 1 tbs. sugar
- 1 tsp. cinnamon
- 3-4 tbs. butter
For the Cheesecake:
- 2 - 8 oz. bars of cream cheese
- 3/4 cup sour cream
- 2 eggs
- 3/4 cup sugar
- Zest of 1 lemon
- 1 tsp. vanilla
- 1 tsp. lemon juice
- 1 tsp. baking powder
Fresh Strawberry Fruit Topping:
- 1 cup fresh strawberries, sliced
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Squeeze of fresh lemon juice
Fresh Kiwi Fruit Topping:
- 1 cup fresh Kiwis, sliced
- 1/4 cup sugar
- Squeeze of fresh lemon juice
- 1/2 sweetened shredded coconut
Instructions
For the Crust:
- Preheat Oven 350 degrees.
- Combine all of the ingredients for the crust in a food processor and process until smooth.
- Press into a 9 inch pie dish a bake for about 10 minutes; then let cool.
For the Cheesecake:
- Combine all of the ingredients for the cheese cake in a mix-master and blend until smooth.
- Fill the pie dish with the mixture.
- Bake for about 30 minutes. Let the cake cool on a rack; when the cake is cooled then place in the refrigerator covered.
For Fruit Toppings & Coconut:
- In a small sauce pan cook down the strawberries, cornstarch, sugar and lemon juice until a thick, syrupy consistency forms.
- Repeat the same process for the kiwis.
- Allow the fruit toppings to cool before refrigerating. Chill until ready to serve the cheesecake.
- On a lined baking sheet, toast the shredded coconut flakes until golden. Sprinkle over cheesecake before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Enjoy with Love,
Catherine
xo
sue|theviewfromgreatisland says
What a gorgeous and unusual cake --- I could slurp up that sauce with a spoon!
Victoria says
Would have never thought to use Ritz crackers in the crust, but I LOVE it and would definitely try it in the future. The strawberry and kiwi flavors here rock. Well done 🙂
Chiara says
delicious recipe Catherine,may I have a little slice? have a good weekend, blessings, xoxo
Rose says
Looks amazing! I vowed to lose a few pounds until I saw this! LOL Huggggggggggggggggggs, Rose
peps@pepi's kitchen says
Looks like spring is coming!!!
I love cheesecakes!!
Ginny Hartzler says
Yum!! The Ritz crust looks so good that I could eat that just alone by itself!
Comedy Plus says
This looks really good. I only took a small slice.
Have a fabulous day Catherine. Big hugs. 🙂
AnnMarie says
This sounds luscious! Now if I can only figure out a way to make only one slice! A guilty pleasure to have one, but I will eat the whole pie!
Big Daddy Dave says
Catherine, Who does not like cheesecake? Me... On the other hand, my wife loves cheesecake and as pretty as this is with those beautiful fruit sauces, she'd be delighted to have a slice with some coffee! Take Care, Big Daddy Dave
kitchen flavours says
Divine looking cheesecake! Both the fresh fruit sauces looks so yummy topping the cheesecake.
Happy New Year, Catherine!