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

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5 from 4 reviews

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

Units Scale

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.

Enjoy with Love,
Catherine
xo

Cheesecake with Fresh Strawberry and Kiwi Sauce