Mango-pineapple-lime cheesecake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅓ | cup | Ground gingersnap cookies |
| 1 | 3 1/2-oz jar roasted | |
| Macadamia nuts | ||
| 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 |
| ¼ | cup | Packed golden brown sugar |
| 1½ | tablespoon | Crystallized ginger; chopped |
| 2 | tablespoons | Unsalted butter, melted |
| 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