Now now stop rolling your eyes 'coz 'tis cheesecake again hahaha
I made this few days ago for my friend's mom's birthday .
But sadly the lovely green color didn't really retained it's vibrant color after baking tsk !
Maybe I'll try making a kiwi topping instead next time .
I love the taste of these though , the tangy flavor of the kiwi sauce in contrast with the richness and creaminess of the filling .
Taste like calorific heaven . And it goes clogging up our arteries and settled down to our waistline hee hee
For the kiwi sauce : Process 2 peeled kiwi into the food processor until smooth ( I used 100 grams ) and add in 1 T sugar , mix well .
For the crust : Mix 40 grams coffee cookie crumbs + 30 grams honey graham crumbs and 25 grams melted butter . Press mixtures into 14 paper liner and put it into the muffin pan . Put in the freezer for 10-15 minutes
* Preheat oven to 325°F / 160°C .
* With a handheld mixer , on medium speed , beat 250 grams cream cheese ( at room temp ) until light and fluffy , scraping the sides as needed . With mixer on low speed , add 235 grams sour cream , 1/3 cup sugar , pinch of salt and 1/2 tsp vanilla ; mix well until combined . Add ( 2 large eggs ) eggs one at a time , beating just until combined .
* Spoon 3 T of the filling over crust in each cup . Dollop 1 tsp of kiwi sauce in a few dots over each . With a toothpick or a wooden skewer , gently swirl sauce into filling . Place each tin in a roasting pan ( bake in batches if necessary ) ; pour enough hot water into pan to come halfway up the sides of the cups .
* Bake for 30 minutes . Carefully remove tins from the water bath and transfer to wire racks to cool completely . Refrigerate in tins , uncovered at least 4 hours .
Lovely green color before baking