Divine Dinner Party Classic:
Baked Kiwi and Stem Ginger Cheesecake
I often have friends over for dinner and although I have a repertoire of fail-safe recipes when it comes to informal gatherings, I like to make something a little different some times, and nearly always based on what I have on my pantry or fridge. Kiwi fruit are popular in my home and I love them sliced and added to yoghurt for a quick breakfast, as well as eaten with a spoon (Kiwi style) after a heavy lunch or supper…..they are full of vitamin C and their tangy taste is so refreshing. I am also a ginger fanatic and add ginger to savoury and sweet recipes throughout the year, so, when I discovered three balls of stem ginger languishing at the back of my fridge, plus 6 rather wrinkled looking kiwi fruits in the fruit bowl and half a packet of ginger biscuits, I decided to dress up and old classic for a dinner party I was attending and make a traditional baked cheesecake with a kiwi and ginger topping.
I usually add fresh lemon to my baked cheesecake recipe and use digestive biscuits as the base, but, the ginger biscuits and kiwi and ginger topping was refreshingly different and worked very well as a topping and a base. This cheesecake went down a storm at my friend’s house (I offered to bring dessert to save her some work) and I ended up leaving the four slices that were left, by request! I think this recipe is perfect for all your summer (and winter come to think of it) gatherings whether that be with friends or family. I am going to try this recipe (with the ginger biscuit base) with some of my currants when they are in season, as I bet that mixed red, black and white currants would also make a stunning topping and will marry well with the ginger.
This month’s Alphabakes challenge that is hosted by Ros (The More Than Occasional Baker) and Caroline (Caroline Makes) is all about the letter “K”; so, as I made this cheesecake with Kiwi fruit, I am entering it into their baking challenge……a little late, sorry!
The recipe for my Baked Kiwi and Stem Ginger Cheesecake is shared below and is part of my weekly meal plan this week, which you can see on full here: Weekly Meal Plan: 5:2 Recipes and Smoky Mexican Bean Soup (170 Calories a Bowl). That’s all for today, see you later with more new recipes and lots of news. Have a great Wednesday, not long to go to the weekend now! Karen
Disclaimer: I made my cheesecake in one of the fabulous Mermaid Set of Two Loose Base Sponge Tins that were sent to me recently by the lovely Sarah and Ria! They are made from hard anodised aluminium, the ultimate conductor of heat, have a LIFETIME guarantee and were amazingly easy to use when I had to take the cheesecake out after cooling; the loose bottom was just pushed up and out the cheesecake came with ease! I am planning to make a classic Victoria Sandwich with the tins this weekend, and will post my results here, along with my recipe later……..but, as for the cheesecake, it baked evenly in one of these tins and as I said before, it was easy to take out after it had cooled, with no cracks or breakages! As always, all opinions and views are my own and I was not paid or asked to write my review here. Karen