Yield: 12 servings
Measure | Ingredient |
---|---|
1⅓ cup | Ground gingersnap cookies |
1 \N | 3 1/2-oz jar roasted |
\N \N | Macadamia nuts |
¼ cup | Packed golden brown sugar |
1½ tablespoon | Crystallized ginger; chopped |
2 tablespoons | Unsalted butter, melted |
4 \N | 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 \N | Mango; peeled, pitted,sliced |
3 \N | Kiwi fruit; peeled, sliced |
1 small | Pineapple; peeled, quartered |
\N \N | Cored, thinly sliced, leaves |
\N \N | Reserved. |
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 From: Carl Berger Date: 26 May 96