Pineapple & Kiwi Cheesecake


Pineapple & Kiwi CheesecakeI have two special reasons for a cheesecake post, one being Shavuot and second a birthday of a friend who shares my love of Philadelphia Cream Cheese ;).


  • 10 whole wheat almond cookies, crumbled
  • 2 tablespoons butter, melted
  • 140g white sugar, divided
  • 2pkg (226g each) Philadelphia Cream Cheese, softened
  • 2 eggs
  • 200ml sour cream, divided
  • ½ teaspoon vanilla

Pineapple & Kiwi Cheesecake+ For topping:

  • 2 kiwi fruits, peeled and sliced
  • 1/3 whole fresh pineapple, cut into cubes
  • 2 tablespoons apricot jelly for glazing


  1. Preheat oven to 160ºC and line a 23cm cake tin with aluminium foil.
  2. Mix cookie crumbs and melted butter and press the mixture onto bottom of the cake pan.Pineapple & Kiwi Cheesecake
  3. Place cream cheese and 110g sugar in a mixing bowl and mix on medium high speed for few minutes then add 100ml sour cream and continue mixing.
  4. Add eggs one at time, mixing on high speed.
  5. Pour batter over the crust , then bake for 45 minutes.
  6. Meanwhile mix remaining sour cream, sugar and vanilla, take the cake from the oven after baking for 45 minutes and add the sour cream mixture on top spreading gently using a spatula.
  7. Put the cake back in the oven and bake for another 10 minutes, then let it cool down.
  8. Once the cake has cooled down prepare the fruits for topping and make the instant jelly to use warm, before set.Pineapple & Kiwi Cheesecake
  9. Place pineapple and kiwi slices on top of the cake covering the whole top, then apply glazing by brushing the jelly on top.Pineapple & Kiwi Cheesecake
  10. Refrigerate for minimum of 4 hours before serving. ENJOY! Pineapple & Kiwi Cheesecake


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