A couple weeks ago, I was invited to join a panel of judges for a community Iron Chef competition. It was truly one of the most fun, and inspiring events I was asked to be a part of. I lucked out by having the easy (and fun!) job of taste-testing appetizers, entrees, and desserts, all creatively using the secret ingredient: kiwi. That included dishes of tilapia, sea bass, roasted chicken, even lamb chops! But more than that, I was completely blown away by all the talent in one room. There were over 20 dishes to judge, and every single team used the ingredient in such complicated, interesting ways. 
There was definitely some stiff competition, but in the end, a few teams came up on top (and I’m hoping to share all their recipes here soon!). This dessert, Cheesecake topped with a Kiwi-Berry Chantilly Cream, won the People’s Choice award that evening. Every layer of it, from the roasted-almond crust, to the kiwi-berry chantilly cream, and the cheesecake itself, was like a symphony in my mouth. Try it yourself at home!
Team 19 – Participants:
Noosheen Chaudhry
Hussam Ghazzi
Khurram Ali Khan
CHEESECAKE TOPPED WITH KIWI-BERRY CHANTILLY CREAM
Roasted Almond Crust
Ingredients:
1/2 cup flour
1 cup of butter
1 tsp ground cinnamon
1 cup almonds
A few tablespoons vegetable oil
Directions:
Toss almonds in vegetable oil and roast in oven on a baking sheet until lightly browned. Cool, and grind in a processor to a fine powder. Add cinnamon.
In a separate bowl, combine butter and flour. Knead into a paste. Add ground almond mixture, and knead deeply. Press dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
Remove from fridge, press into pie pan, and bake in oven at 350 degrees for 20 minutes.
CHEESECAKE
Ingredients:
16oz cream cheese
1/2 cup sugar
2 T fresh lemon juice
1 tsp vanilla
2 eggs
Directions:
In a large mixing bowl, add cream cheese, sugar, lemon juice and vanilla. Beat at low speed, scraping the sides of the bowl to ensure even mixing. Add eggs one at a time, beating and scraping in between each egg. Pour mixture into crust. Place pan in water bath, and bake at 350 degrees for 40 minutes or until cheesecake is
KIWI-BERRY COMPOTE
Using a grinder, grind up 2 chopped up kiwis
Add a handful of raspberries and blueberries.
Add sugar to taste
KIWI-BERRY-CHANTILLY CREAM
In a large bowl, start to beat 1 cup of heavy cream. Add 1 cup powdered sugar and 1 tsp vanilla. Beat until soft peaks form. Stir in 1/4 cup berry compote.
Thanks so much to Team 19 for sharing their delicious recipe! Stay tuned for more! Let me know if any of you get to try it at home, and what you think :).
x
Shy
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