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Kiwi Pineapple Cheesecake

Kiwi Pineapple Cheesecake

"'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.'"
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  • Prep

  • Ready In

  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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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

Very good, though the consistency was a little off (this is a no bake cake... it never really set for me).

Most helpful critical review

This looked wonderful in the springform pan but did not set at all. When I released the pan the contents simply oozed all over the place. I served it at a family dinner so I was very embarrassed...

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This looked wonderful in the springform pan but did not set at all. When I released the pan the contents simply oozed all over the place. I served it at a family dinner so I was very embarrassed...

Very good, though the consistency was a little off (this is a no bake cake... it never really set for me).

The recipe was easy and delicious. The "Ready in:" time was wrong. It has to chill 6 hrs so it can't be ready in 45 min. Prepare one day--serve the next.

4 Stars, only because of the consistency of the cheese was too soft even with two days in the fridge. However, delicious and beautiful presentation, very simple to make. I cut the pineapple in...

Yummy! I made no changes and my whole family loved it. It's light, refreshing, and very delicious!

I have now made this cheesecake three times. People at work raved about it and gobbled it up in no time. I am making another one right now. I substituted a tablespoon of orange marmalade and ...

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