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Title: Mango-Pineapple-Lime Cheesecake
Categories: Dessert Cheesecake Cake Fruit Nut
Yield: 12 Servings

CRUST
1 1/3cGround gingersnap cookies
1 3 1/2-oz jar roasted
  Macadamia nuts
1/4cPacked golden brown sugar
1 1/2tbCrystallized ginger; chopped
2tbUnsalted butter, melted
FILLING
4 8-oz packages cream cheese
1 1/2cSugar
1tbMinced lime peel
2/3cSour cream
6tbFresh lime juice
4lgEggs
1 Mango; peeled, pitted,sliced
3 Kiwi fruit; peeled, sliced
1smPineapple; peeled, quartered
  Cored, thinly sliced, leaves
  Reserved.

Crust: Preheat oven to 350F. Generously butter 9-inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter; blend until crumbs are moistened. Press mixture on bottom and 1 3/4 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

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