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Kiwi Mascarpone Cheesecake

Kiwi Mascarpone Cheesecake is made with baby kiwis, also known as Kiwi Berries. It can also be made with larger kiwi fruit and either way, it's incredibly delicious and will totally wow your guests.
Prep Time4 hours 45 minutes
Cook Time2 hours
Total Time6 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: fresh fruit desserts, exotic fruit desserts, desserts for a crowd
Servings: 16
Calories: 618kcal

Ingredients

For the crust

  • 1 cup puls 2 teaspoons unsalted butter, melted, divided
  • cups graham cracker crumbs
  • ½ cup granulated sugar

For the filling

  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 2 cups mascarpone, softened to room temperature
  • 1 cup sour cream
  • 1 cup sugar
  • 1 tablespoon plus ⅓ cup honey
  • 1 tablespoon vanilla
  • 1 teaspoon ground cardamom
  • 4 eggs
  • cup (about 4 large kiwi) kiwi, peeled and cut into a small dice
  • 6 ounces Baby Kiwi

Instructions

  • Adjust a rack to the center of the oven and preheat it to 350°F. Use the 2 teaspoons of butter to grease a 10-inch X 2½-inch spring form pan. Set aside.

For the crust

  • Add the graham cracker crumbs to a large mixing bowl and fold in the 1 cup melted butter and the sugar. Add this mixture to the greased pan, and using your hands, gently press it evenly to coat the inside bottom and sides, to form the crust. Set aside.

For the filling

  • Add the softened cream cheese, softened mascarpone, sour cream, sugar, 1 tablespoon honey, vanilla and cardamom to a large mixing bowl. Mix until it's very smooth. (An electric mixer is great for this.) Gradually beat or mix in the eggs -- blend until smooth.
  • Very gently fold in the diced kiwi, and then pour the mixture into the prepared crust.
  • Place on a baking sheet with edges (in case some of the butter melts out of the pan).
  • Bake the cake in the 350°F preheated oven until all but a few inches in the center of the surface is solidified -- meaning it will still jiggle a bit in the center. This will likely take about 2 hours -- you should check on it about every 30 minutes.
  • Let it cool at least to room temperature and then refrigerate for at least 4 hours and ideally overnight.
  • Spread a thin layer of honey (about 1 tablespoon from the remaining ⅓ cup) on top of the cake.
  • Then slice the Baby Kiwi into thirds and "decorate" the top of the cheesecake with them.
  • Drizzle the remaining honey over the Baby Kiwi slices and serve.

Notes

Calorie count is only an estimate.

Nutrition

Calories: 618kcal