Mango pineapple lime cheesecake

12 Servings

Ingredients

Quantity Ingredient
1⅓ cup Ground gingersnap cookies
1 3 1/2-oz jar roasted
Macadamia nuts
¼ cup Packed golden brown sugar
1½ tablespoon Crystallized ginger; chopped
2 tablespoons Unsalted butter, melted
4 8-oz packages cream cheese
1½ cup Sugar
1 tablespoon Minced lime peel
⅔ cup Sour cream
6 tablespoons Fresh lime juice
4 larges Eggs
1 Mango; peeled, pitted,sliced
3 Kiwi fruit; peeled, sliced
1 small Pineapple; peeled, quartered
Cored, thinly sliced, leaves
Reserved.

Directions

CRUST

FILLING

Crust: Preheat oven to 350F. Generously butter 9-inch springform pan with 2¾ inch high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 ¾ inches up sides of pan. Bake until crust is set, abour 8 minutes.

Transfer to rack; cool. Maintain oven temperature.

Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl until light and fluffy. Beat in sour cream and lime juice. Add eggs 1 at a time, beating just until blended.

Pour filling into crust. Bake until edges are firm but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Run small sharp knife around pan sides to loosen cake. Cover; chill overnight.

Place mango around top edge of cake. Place kiwi, then pineapple in centre.

Garnish with pineapple leaves. Bon Appetit Magazine August 1993 Posted to MM-Recipes Digest V4 #074 by "William E. Webster" <thelma@...> on Mar 14, 1997

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