August 14, 2016
SunGold Kiwi Jam Topped Goat and Blue Cheesecake ♥ Zespri SunGold #Sponsored Recipe Challenge
Can I have a raise of hands from those of you who have purchased kiwifruit?
No, those decorated fruit tarts with a few green kiwi slices do not count. I am talking about these little beauties......
Until the Recipe Reduxers were challenged to create recipes using the Sungold kiwifruit, I had never purchased green or yellow kiwi.
As a matter of fact, I couldn't explain what one tasted like when The Nudge asked.
I was so curious about these egg-shaped fruits that I immediately signed-up to participate.
“I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time."
Something new to the fruit world, SunGold kiwifruit is a new variety from Zespri and is one of the fastest growing new fruits worldwide, doubling its volume in North America this season (June-October). SunGolds are a natural cross between gold varieties of kiwifruit and like their green cousins, are non-GMO.
Another distinctive characteristic between the two, green kiwifruits have a fuzzy skin, while the skin of a SunGold is as smooth as a baby's bottom.
A great snack to eat on the run, kiwifruit is perfect because it is easy to eat! Just cut in half with a knife and scoop with a spoon. That’s it – just cut, scoop, and enjoy!
I have to tell you that the SunGold kiwifruit is naturally sweeter than the traditional green we all know, and one serving (2 kiwifruit) of SunGold provides three times more vitamin C than an orange and as much potassium as a medium banana. They are also an excellent source of antioxidant Vitamin E.
After making this recipe, I started thinking about using SunGolds in a savory application and immediately a jam or chutney came to mind, and from there is was an easy leap to pair that up with cheese. Yes, just like figs.
Since I could not choose goat or blue cheese, I combined them both.
Hey, it's always better with more cheese.
The SunGold jam needed to be easy with minimal ingredients so the kiwifruit could shine.
These yellow kiwis are loaded with natural sugar, so I was able to use less honey and I had to stop myself from eating all the samples.
The recipe makes enough for an 8-9 inch savory cheesecake but being a family of two, I got the idea to use my 6" pan, leaving enough mixture to fill 12 silicone baking cups. This way I could also share with friends and family.
I added the cups halfway into the baking time for the spring form pan. Super easy.
I spooned 1 tablespoon of jam in 9 of the cups and slices of the kiwifruit in the remaining 3.
I prefer the silicon cups to paper liners. The paper line will not cleanly peel away from the cheese.
Don't tell anyone but I ate two of these mini cakes before I took their picture.
Let's get cooking.......
SunGold Kiwi Jam Topped Goat & Blue Cheesecake
makes 24 servings
1 (8") springform pan or 24 muffin cups
* 2 SunGold kiwifruits, chopped
* 1/4 cup aged balsamic vinegar
* 2 tablespoons honey
* 1 tablespoon caster sugar
* Freshly ground black pepper
* 1 star anise
* 3" piece cinnamon stick
* 1 bay leaf
1. Place all the ingredients in a non-reactive saucepan and simmer until the mixture coats the back of a spoon, but is still runny. It will firm as it cools. If the mixture should get stiff, add warm water and stir. Remove the bay leaf, cinnamon stick and star anise.
2. Check for sweetness and add more honey to taste.
* 3 large eggs, room temperature, separated
* 3 tablespoons honey
* 5 tablespoons unsalted butter, melted
* 6 ounces (140g) plain goat cheese, room temperature
* 2 ounces blue cheese
* 1/4 cup + 2 tablespoons AP flour
* 3/4 cup whole milk, room temperature
* 1 ounce goat cheese crumbles
Preheat oven to 250°. Prepare an 8" springform pan by buttering the sides and covering the bottom with a circle of parchment paper.
1. Evenly spoon the jam into the bottom of the spring form pan and then sprinkle with the goat cheese crumbles.
2. Beat the egg yolks with the honey and sugar, then the melted butter until the mixture is smooth.
3. Add the cheeses and the flour and beat until smooth. Add the flour, mix and then the milk, a little at the time. Mix until smooth.
4. Beat the egg whites to stiff peaks and using a whisk, gently incorporate them into the batter.
8" spring form pan:
Pour the batter over the jam and bake for 55 minutes. When done, it should wobble. Bring to room temperature and set it to chill in the refrigerator for 2 hours. Serve chilled.
Spoon 1 tablespoon jam into 12 of the cups and 1 slice of kiwi into the other 12 cups. Spoon the batter just shy of the top.
Bake for 15-18 minutes. The top should be slightly puffed and brown on the edges.