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Title: Mango-Pineapple-Lime Cheesecake
Categories: Dessert Cheesecake Cake Fruit Nut
Yield: 12 Servings
| CRUST | ||
| 1 1/3 | c | Ground gingersnap cookies |
| 1 | 3 1/2-oz jar roasted | |
| Macadamia nuts | ||
| 1/4 | c | Packed golden brown sugar |
| 1 1/2 | tb | Crystallized ginger; chopped |
| 2 | tb | Unsalted butter, melted |
| FILLING | ||
| 4 | 8-oz packages cream cheese | |
| 1 1/2 | c | Sugar |
| 1 | tb | Minced lime peel |
| 2/3 | c | Sour cream |
| 6 | tb | Fresh lime juice |
| 4 | lg | Eggs |
| 1 | Mango; peeled, pitted,sliced | |
| 3 | Kiwi fruit; peeled, sliced | |
| 1 | sm | Pineapple; 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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