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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
