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Kiwi Pineapple Cheesecake

By: Kimi Taziri  
"'When I was a teacher, this dessert was the one co-workers and my students requested most often, says Kimie Taziri of Fort Collins, Colorado. 'It's light and refreshing and very easy to make.'"

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 225 people have saved this

Prep Time:
45 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 3/4 cups crushed vanilla wafers
  • 1/4 cup sugar
  • 1/2 cup butter or margarine, melted
  • FILLING:
  • 1 (20 ounce) can sliced pineapple
  • 1 (.25 ounce) envelope unflavored gelatin
  • 2 (8 ounce) packages cream cheese, softened
  • 1 (15 ounce) container ricotta cheese
  • 1 cup confectioners' sugar
  • 1 tablespoon grated orange peel
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup orange marmalade
  • 1 kiwifruit, peeled, halved, and sliced

Directions

  1. In a bowl, combine the wafer crumbs and the sugar; stir in the butter. press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350 degrees F for 8 minutes. Cool on a wire rack; refrigerate for 30 minutes.
  2. Meanwhile, drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use). In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature, about 10 minutes.
  3. In a mixing bowl, beat cream cheese, ricotta cheese and confectioners' sugar until smooth; gradually add gelatin mixture, orange peel and vanilla. beat on low speed until well mixed. Spoon half into crust. Cut four pineapple rings in half; arrange in a spoke fashion over filling. Evenly spoon remaining filling over pineapple. Refrigerate for 6 hours or overnight.
  4. Beat marmalade until soft and spreadable; brush 6 tablespoons on top of cheesecake. Cut remaining pineapple rings in half; arrange over marmalade. Place kiwi slices between pineapple rings. brush with remaining marmalade. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2007 by howard 
The recipe was easy and delicious. The "Ready in:" time was wrong. It has to chill 6 hrs so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2009 by Mich 
Yummy! I made no changes and my whole family loved it. It's light, refreshing, and very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2007 by Duane 
I have now made this cheesecake three times. People at work raved about it and gobbled it up... MORE

 
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