Author Notes
Kiwi mousse ginger cheesecake with an almond shortbread crust —Oh Sweet Day!
Ingredients
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Almond Shortbread Crust
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2/3 cup
almonds, toasted and roughly chopped
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6 tablespoons
cold unsalted butter, cut into small chunks
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3/4 cup
all purpose flour
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2 tablespoons
all purpose flour
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1/3 cup
granulated sugar
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1 teaspoon
salt
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Filling
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1 cup
whipping cream
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8 ounces
cream cheese, softened
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2/3 cup
granulated sugar
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1/2 teaspoon
vanilla extract
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1/2 teaspoon
ground ginger
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Kiwi Mousse
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2
kiwi, pureed and strained out the seeds
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2
kiwi, sliced
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2 tablespoons
granulated sugar
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1 teaspoon
gelatin powder
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1/2 cup
whipping cream
Directions
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Preheat oven at 350F. Grease and line an 8-inch springform pan.
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Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool completely.
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To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
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In the same bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy.
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Add sugar, vanilla and ginger, continue beating until combined.
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Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
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Pour the cream cheese mixture in the cooled crust. Smooth the top with a spatula. Store in refrigerator while preparing the kiwi mousse.
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To prepare kiwi mousse, mix pureed kiwi, sugar and gelatin in a small bowl until smooth. Microwave on high for 10 seconds to dissolve the sugar. Let cool while stirring occasionally to avoid setting.
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Place sliced kiwi on top of the cake. Let cheesecake chill in refrigerator until set, at least 4 hours.
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