Breakfast

Savory Kiri® Cheesecake with Smoked Salmon and Dried Tomato

Ingredients:

For the Kiri® cream cheese:

  • 1 Kiri® Cooking Block, at room temperature
  • 60 milliliters (1/2 cup) heavy cream
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped dried tomato
  • 1 tablespoon olive oil
  • 3 leaves fresh basil, chopped
  • 1/4 teaspoon pepper

For the crust:

  • 70 grams (2.7 oz) savory crackers
  • 60 grams (1/2 cup) melted butter
  • 2 tablespoons olive oil
  • 1 tablespoon dried chives

For decoration:

  • Smoked salmon
  • Dried tomato
  • Fresh basil leaves

Method:

Step 1: Preparing the crust

  1. Place the crackers in a food processor and crush them until the texture is crumbly. Add the melted butter, dried chives, olive oil, and mix well with a spatula until the mixture is well combined.
  2. Press the crushed crackers into the bottom of a springform mould (12 cm x 6 cm) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Step 2: Preparing the Kiri® cream

  1. In a large bowl, add the Kiri® Cooking Block and mix using an electric egg beater until creamy.
  2. In a small bowl, add the heavy cream and mix with an electric egg beater until the texture is firm.
  3. Add the whipped cream to the Kiri® cream cheese and gently mix with a spatula until well combined.
  4. Add to the Kiri® cream cheese, the lemon zest, fresh chives, dried tomato, olive oil, chopped basil, and pepper. Mix all the ingredients together with a spatula until well combined.
  5. Pour the Kiri® cheese mixture over the crust and spread it evenly to obtain a flat surface.
  6. Place the savory Kiri® cheesecake in the freezer for 2 hours to set.
  7. Gently unmold the savory Kiri® cheesecake and place it on a serving plate.
  8. Decorate the top of the Kiri® cheesecake with smoked salmon shaped, dried tomato, and some fresh basil leaves. Serve.
DESSERTS

Kiri® Cheesecake with Mango and Passion Fruit

Ingredients:

For the Kiri® cream cheese:

  • 3 Kiri® Cooking Block, at room temperature
  • 60 grams (1/2 cup) powdered sugar
  • 80 grams (2/3 cup) sweetened condensed milk
  • 100 grams (3.5 oz) white chocolate
  • 2 tablespoons heavy cream
  • 2 tablespoons vanilla extract

For the crust:

  • 160 grams (5.6 oz) digestif cookies
  • 80 grams (1/2 cup) melted butter

For the mango jelly:

  • 100 milliliters (1/2 cup) orange juice
  • 200 grams mango puree
  • 3 gelatine sheets, hydrated

For decoration:

  • 4 tablespoons passion fruit puree
  • 1/2 mango, peeled and cut into chunks
  • Fresh mint leaves

Method:

Step 1: Preparing the crust

  1. Place the digestive cookies in a food processor and crush them until the texture is crumbly. Add the melted butter and mix well with a spatula until the mixture is well combined.
  2. Press the crushed cookies into the bottom of a springform mould (20 cm x 6 cm) covered with parchment paper and place it in the freezer for 30 minutes to cool.

Step 2: Preparing the Kiri® cheesecake filling

  1. In a small bowl, put the white chocolate, the heavy cream and melt them together in the microwave. Mix the chocolate with the spatula until it is completely melted. Set aside.
  2. In a large bowl, add the kiri® cheese blocs, the powdered sugar, condensed milk, and the melted chocolate. Beat with an electric egg beater until the cream is fluffy and well incorporated.
  3. Add the vanilla extract and continue mixing until well combined.
  4. Pour the Kiri® cheesecake mixture over the crust and spread it evenly.
  5. Place the Kiri® cheesecake in the freezer for 1 hour to set.

Step 3: Preparing the mango jelly

  1. In a medium saucepan over medium heat, add the orange juice and heat it for 5 minutes. Add the hydrated gelatine and mix with a spatula until it melts completely.
  2. Add the orange mixture to the mango puree and mix with a spatula until well combined. Allow to cool for few minutes.
  3. Pour the mango mixture over the Kiri® cheese cake and spread it evenly to obtain a flat surface.
  4. Place the Kiri® cheese cake with mango in the freezer for 1 hour or until the mango jelly sets and becomes firm.
  5. Decorate the Kiri® cheese cake surface with passion fruit puree, mango chunks, and fresh mint leaves. Serve immediately.
DESSERTS

Colorful Kiri® Ice Cream Cheesecakes

Ingredients:

For the Kiri® ice cream base:

  • 1 Kiri® Cooking Block 200g
  • 100 grams sweetened condensed milk
  • 2 tablespoons powdered sugar
  • 200 milliliters heavy whipping cream

For the flavoring options:

  • Flavor 1: 1 tablespoon vanilla extract
  • Flavor 2: 1 tablespoon unsweetened cocoa powder
  • Flavor 3: 2 tablespoons mango puree and a large pinch of turmeric powder (optional for coloring)
  • Flavor 4: 1 tablespoon raspberry jam
  • Flavor 5: 1 tablespoon blueberry jam

For the crust:

  1. 100 grams digestive biscuits
  2. 50 grams butter, melted

For the topping options:

  • 30 grams frozen blueberries
  • 30 grams fresh mango, cut into cubes
  • 30 grams frozen raspberries
  • 1 tablespoon chopped chocolate
  • Fresh mint leaves

Method:

Step 1: Preparing the crust

  1. In a food processor, mix the digestive biscuits until you get a crumbly texture. Place in a bowl.
  2. Add the melted butter and with a spoon mix well until well combined.
  3. In a muffin silicone mold with 6 holes, place 2 tablespoons of the biscuit mixture in each whole (DxH: 7 cm x 4 cm) and press it into the bottom. Set aside in the fridge.

 

Step 2: Preparing Kiri® ice cream base

  1. In a medium bowl, place the Kiri® Cooking Block and mix using an electric beater until creamy.
  2. Add the powdered sugar and sweetened condensed milk and continue mixing until homogeneous.
  3. In a separate bowl, beat the heavy cream using an electric beater until the cream doubles in size and gets a thick consistency.
  4. Add the whipped cream to the Kiri® cream 1/3 at the time mixing in between with a spatula until you get a smooth texture.

 

Step 3: Flavoring Kiri® ice cream base

  1. Divide the Kiri® ice cream base into 5 equal portions and add to each one of them the flavor of your choice: vanilla, unsweetened cocoa powder, mango puree and ground turmeric, raspberry jam, or blueberry jam. Mix well.
  2. Pour each flavored Kiri® mixture in the silicone muffin mold over the crust and spread it evenly. Freeze for 6 hours or until firm.
  3. Unmold just before serving and top the Colorful Kiri® Ice Cream Cheesecakes with different fruits and chocolate chunks and serve right away.
DESSERTS

Baked Pecan & Kiri Cheesecake

  • 5-6 people

Ingredients

For the cheesecake:

  • 2 Kiri Cooking Blocks or 22 Kiri Square Portions
  • Cooking spray
  • ¼ 1 cup brown sugar
  • 4 large eggs
  • 1/3 cup sour cream
  • 3 flour
  • 1 tsp. vanilla extract
  • ¼ tsp. kosher salt

 

For the crust:

  • 400 g digestive biscuits, finely crushed
  • 8 tbsp. melted butter
  • ½ cup brown sugar
  • A pinch of kosher salt

For the pecan topping:

  • 4 tbsp. butter
  • ½ cup brown sugar
  • ½ tsp. ground cinnamon
  • ¼ cup heavy cream
  • ¾ 1 cup whole pecans
  • A pinch of kosher salt

Directions:

  1. Preheat oven to 180 degrees and grease an 10″ spring form pan with cooking spray.
  2. Preparing the cheesecake filling: In a large bowl using an electric mixer beat the KIRI cheese and brown sugar. Add eggs, one at a time, then sour cream, flour, vanilla, and salt.
  3. Preparing the crust: In a large bowl, mix together digestive biscuits crumbs, melted butter, brown sugar, and salt. Press mixture into prepared pan.
  4. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet.
  5. Bake the cheesecake for 50-60 minutes until the center only slightly jiggles.
  6. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour.
  7. Remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
  8. Before serving, prepare the pecan topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly.
  9. Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken.

Release spring form pan from cheesecake and spoon over cooled pecan topping and se

DESSERTS

Kiri Strawberry Cheesecake

  • 5-6 people

Ingredients:

 

  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • 300 g digestive cookies
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon ginger powder
  • 130 g unsalted butter, melted
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • 3 medium eggs
  • 1 egg yolk
  • 175 ml light sour cream, room temperature
  • ½ lemon, juice and zest
  • Pinch of salt
  • ¾ cup strawberry ready sauce
  • Fresh strawberries for garnishing

Method:

  1. Preheat the oven to 180 degrees and grease and line the base and sides of a round spring form 10” tin with baking paper.
  2. Use a food processor to process the cookies to fine crumbs. Add the cinnamon and ginger and pulse to combine well.
  3. Tip the crumbs into a bowl, then mix through the melted butter.
  4. Press firmly into the bottom of the prepared tin and bake for 10 minutes then set aside.
  5. Using an electric mixer, beat Kiri cream cheese on low-med speed for about 2 minutes until smooth and creamy.
  6. Add the sugar and vanilla and beat well then add the eggs and extra yolk, one at a time beating until each is incorporated.
  7. Add the sour cream, salt, lemon juice and zest and beat well.
  8. Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top.
  9. With a spoon, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce.
  10. Use a knife to run through the little strawberry patches to give it a swirl effect.
  11. Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the center.
  12. Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door half open.
  13. Remove it from the oven and let it cool at least a further 45 minutes at room temperature.
  14. Cove with a plate over the top of the tin and place it in the fridge to set completely. Let it cool and set for at least 2-3 hours.
  15. Garnish with fresh strawberries and serve.
DESSERTS

Kiri-Brownies Cherry Cheesecake

  • 5-6 Servings

Ingredients:

Brownies layer

  • 1 cup unsalted butter (melted)
  • 2 cups granulated sugar
  • 1 cup cocoa powder
  • 1/2 tsp. salt
  • 3 large eggs, room temperature
  • 1 cup flour

Cheesecake layer

  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • ¾ cup caster sugar
  • 1 tsp. vanilla extract
  • 1 cup sour cream
  • 1/3 tbsp. cornstarch
  • 5 large eggs
  • Cherry pie filling for serving

Method:

Make the Brownies:

  1. Preheat the oven to 180 degrees.
  2. Line a 9×13 inch baking pan with aluminum foil and lightly spray it with cooking spray.
  3. In a large bowl mix together butter, sugar, cocoa powder and salt.
  4. Stir in the vanilla extract and eggs, then gently fold in the flour.
  5. Pour the batter into the prepared pan and bake for 15-20 minutes, or until the top is just set, but still shiny. Then remove from the oven.

Make the Cheesecake:

  1. While baking the brownies, prepare the cheesecake layer by beating together the KIRI cheese and sugar with an electric mixer until soft.
  2. Mix in the sour cream, vanilla & cornstarch.
  3. With the mixer on low speed, carefully beat in the eggs until just combined.
  4. Spoon the batter over the top of the baked brownie layer, and spread evenly.
  5. Place in the preheated oven and bake for 30-35 minutes or until the top is just set and has a slight wobble in the middle of the pan.
  6. Turn off the oven, open the door and cool in the oven for 30 minutes.
  7. Take the cheesecake out of the oven and cool until it reaches room temperature.
  8. Wrap the pan with cling film and chill in the fridge for at least 4 hours or overnight.
  9. Cut into slices and top with cherry pie filling before serving.

 

DESSERTS

Kiri  Sebastian Cheesecake

  • 5-6 Servings

Ingredients:

  • 5 Kiri Cooking Blocks or 56 Kiri Square Portions
  • 8 medium eggs
  • 3 cups of powdered sugar
  • 4 cups of thick cream
  • 1 tsp. vanilla essence
  • 4 tbsp. flour
  • Fruit of choice for garnishing
  • Fruit sauce for garnishing

Method:

  1. Place the powdered sugar and Kiri cheese in a large mixing bowl. Beat the mixer for 5-6 minutes until the sugar melts well.
  2. Then add the first egg and continue to beat well. Follow this process for each egg.
  3. After mixing all the eggs, add the thick cream and vanilla then mix well.
  4. Finally, add the flour and beat well.
  5. Place the baking paper in the mold so that it overflows through the edges and transfer the prepared mixture into it.
  6. Bake in a pre-heated oven at 190 degrees for 45 minutes or 1 hour. When cooked, let the oven rest for half an hour with the door half open.
  7. Then, remove and allow to cool to room temperature. Allow it to stand at room temperature for at least 8 hours, preferably a full day. Remove the greaseproof paper and garnish with fruit sauce and fresh fruits before serving.
DESSERTS

Kiri Japanese Cheesecake

  • 6-8 Servings

Ingredients:

  • 1 Kiri Cooking Block or 11 Kiri Square Portions
  • 4 tablespoons butter
  • 7 tablespoons milk
  • 6 large eggs, separated
  • 1 ½ tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • ¾ cup granulated sugar, divided
  • ¾ cup cake flour
  • 2 ½ tablespoons corn starch
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar

 

Method:

  1. Grease and line a 9-inch spring form tin.
  2. Melt together the KIRI cheese, butter and milk in the microwave for roughly 1 1/2 minutes. Whisk the mix until there are no more lumps.
  3. Whisk in the egg yolk, lemon juice, vanilla extract and half the sugar.
  4. Place a sieve over the bowl and add in the cake flour, corn starch and salt and sieve into the cream cheese mix.
  5. Whisk in the dry ingredients until there are no more lumps. Set aside.
  6. Using a mixer, whip the egg whites with the whisk attachment on medium speed. When the meringue starts to take shape, add the cream of tartar.
  7. Once thick and at soft peak stage, slowly add the remaining sugar. Whip until meringue turns glossy.
  8. Fold 1/3 of meringue mixture into the cream cheese batter to loosen the mixture.
  9. Fold in the remaining meringue until blended.
  10. Pour the cheesecake batter into the prepared cake pan.
  11. Place the cake pan in the larger dish then place both in the oven.
  12. Pour hot water into the water bath until about half way up the sides of the cake pan. Be careful not to splash water into the batter.
  13. Bake on the bottom rack in a preheated 200oC oven for 18 minutes, then lower to 160oC for 12 mins only. Turn off the oven and open the door slightly for 30 minutes only.
  14. Remove from the oven completely to cool at room temperature.
  15. Turn out the cheesecake from the pan onto a cake plate and serve!