Crustless Kiwi Cheesecake
|Kiwi||4 , peeled, pureed and strained|
|Cream cheese||1 Pound, cut into cubes (At Room Temperature)|
|Ricotta cheese||1 Pound|
|Sour cream||1 Pint (2 Cups)|
|Sugar||2 Cup (32 tbs)|
|Unbleached all purpose flour||1⁄2 Cup (8 tbs)|
|Butter||1⁄2 Cup (8 tbs), cut into 4 pieces (1 Stick, At Room Temperature)|
|Fresh lime juice||2 Tablespoon|
|Kiwi||3 , peeled and sliced crosswise|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||1 Tablespoon|
Butter bottom and sides of 10 inch springform pan.
Position baking sheet on rack in center of oven.
Cook puree in small nonaluminum saucepan over medium-high heat until reduced to 1/4 cup.
Combine kiwi puree and next 10 ingredients in large bowl of electric mixer and blend well at low speed, stopping occasionally to scrape down sides of bowl.
Increase speed to medium and beat 20 minutes.
Preheat oven to 250Â°F.
Pour batter into prepared pan.
Set pan on baking sheet.
Bake 2 1/4 hours.
Turn off heat and let cake remain in oven with door closed about 1 hour.
Transfer cake to rack and let cool in pan.
Arrange sliced kiwi in overlapping pattern around outer edge of cake.
Melt apricot preserves in small saucepan over low heat.
Press through sieve set over small bowl.
Stir in lemon juice.
Brush apricot mixture over kiwi slices and top of cake.
Cover pan with aluminum foil and refrigerate overnight.