| Prep: 30 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 23g | 13g | 32g |
| sugars | fibre | protein | salt |
| 28g | 1g | 6g | 0.3g |
I simply cannot overstate my fondness for this Kiwano and Lemon Cheesecake. Now, it may seem surprising that a culinary guru rooted in the mountain ranges of Colorado, famed for hearty game dishes and trout oven-baked to perfection, should have a soft spot for this decidedly fruity number. One bite, however, and the answer becomes delightfully obvious. Bursting with the vibrant flavors of kiwano and lemon, it’s the ideal palate refresher after a big game dinner or a tangy indulgence on a crisp winter evening beside a roaring fire.
An Unexpected Culinary Love Affair
While my journey into the world of robust mountain fare has always held my culinary heart, my life partner, Gordon, is partial to more exotic flavor profiles – demanding not only sustenance but also adventure from his food. It was, in fact, Gordon’s relentless pursuit of the exciting and unusual that introduced me to the unique flavor of kiwano. I soon found this quirky fruit, an intriguing hybrid of zesty citrus and the refreshing taste of cucumber, adding a new dimension to my hearty home cooking. Not wanting this unique flavor to be lost amidst the spices of game dishes, I married the kiwano with another tangy star, lemon, and voila – the Kiwano and Lemon Cheesecake was born.
A Nutritious Fusion of Flavors
Aside from its bold flavor pairing, my infatuation with this cheesecake stems from another quality – its nutritious value. The kiwano, or horned melon as it is popularly known, is a powerhouse of health benefits. This exotic fruit is a wellspring of antioxidants, vitamin C, and fiber, factors that contribute to overall health, boost immunity and aid digestion. What’s not to love about a recipe that tastes like a dream and also silently protects your health?
Pairs wonderfully with a simple
French pressed coffee or perhaps a glass of honey-sweetened
chamomile whiskey cocktail, this dessert is also a refreshing counterpoint to a hearty main course like Marinated Roast Beef.
So, whether you’re reclining in the comforts of home in the heart of winter, or hosting an alfresco summer dinner beneath the Colorado stars, this Kiwano and Lemon Cheesecake is an absolute treat. It’s not just a recipe; it’s an exhilarating culinary journey cloaked in the comforting familiarity of a classic dessert, and that’s why I love it.
What You’ll Need
- 1 cup of graham cracker crumbs
- 3 tablespoons of unsalted butter, melted
- 1 cup of sugar
- 1 tablespoon of lemon zest
- 3 kiwanos (horned melon)
- 3 large eggs
- 2 tablespoons of all-purpose flour
- 2 teaspoons of pure vanilla extract
- 1/4 cup of freshly squeezed lemon juice
- 16 ounces of cream cheese, room temperature
- 1/4 cup of sour cream
- 1/2 cup of powdered sugar for dusting
Method
Step One
Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until the mixture is fully moistened. Press the mixture firmly onto the bottom of a 9-inch springform pan to form the cheesecake crust.
Step Two
In a large mixing bowl, beat the cream cheese until it is smooth and creamy. Gradually add the sugar, flour, and lemon zest, beating until well combined.
Step Three
Once the mixture is smooth, add the eggs, one at a time, ensuring each one is fully combined before adding the next. Stir in the vanilla extract, lemon juice and sour cream until well combined.
Step Four
Cut the kiwanos in half and scoop out the inner fruit. Mash it slightly and mix it into the cream cheese mixture. Pour this filling over the crust in the springform pan.
Step Five
Bake in the preheated oven for about 45 minutes, or until the cheesecake is set and the top is very lightly browned. Once done, remove from the oven and let cool in the pan on a wire rack.
Step Six
After the cheesecake has cooled, cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow it to set. Once chilled, remove from the refrigerator and dust the top with powdered sugar before serving.
