I created this delicious tasting dessert from another recipe I had been making for at least 20 years. Instead of using a extra serving size Graham Pie Crust, I decided to make my own & use a springform pan instead. I also decided to add lime jello to the cream cheese mixture to help it to set up & become more firm as it set in the fridge.
Then I decided I would use some of the kiwi I had to enhance the tartness of the cheesecake, then top it with some maraschino halves for color. The results was outstanding & my husband really loved the flavor, & appreciated the tartness of the kiwi fruit
1To make the crust add the 9 graham crackers to a food processor and pulverize until they become crumbs. Remove from processor and add to a medium size bowl, then add in the sugar, nutmeg & melted butter.
2Then pour into a 9 inch spring form pan. Spread evenly over the bottom of the pan, then press down with the bottom of a measuring cup until even in bottom.
3Place in preheated 350 F degree oven, and bake for 8 minutes then remove from oven and allow to cool.
4These are the main ingredients to make the cheesecake.
5Now add the cream cheese & one box of jello to a large bowl.
6Beat till blended together.
7Next add in the lime or lemon juice, condensed milk, and extract, & beat to blend then add in optional green food color if desired.
8Pour into prepared spring form pan. Garnish top with fresh kiwi slices if desired and a maraschino cherry half.
9In a medium sauce pan add the other box of jello, flour and sugar, and stir to blend.
10Then pour in water and lemon juice. Place over medium high heat, and bring to boil. until mixture begins to coat the spoon. Remove from heat and set aside to cool.
11Now pour cooled glaze carefully over top of cheesecake, and place in fridge to cool completely at least 3 -4 hours till set and cheesecake is firm.
12To serve run a knife around the outer edge of the cheesecake then loosen and remove the sides of pan.
13Cut serve and enjoy. The kiwi enhances the flavors of the cheesecake. Tasty and delicious.