Mango-Pineapple-Lime Cheesecake

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Mango-Pineapple-Lime Cheesecake Ingredients

CRUST	1 tb Minced lime peel
1 1/3 c Ground gingersnap cookies	2/3 c Sour cream
1 3 1/2-oz jar roasted	6 tb Fresh lime juice
Macadamia nuts	4 lg Eggs
1/4 c Packed golden brown sugar	1 Mango; peeled, pitted,sliced
1 1/2 tb Crystallized ginger; chopped	3 Kiwi fruit; peeled, sliced
2 tb Unsalted butter, melted	1 sm Pineapple; peeled, quartered
FILLING	Cored, thinly sliced, leaves
4 8-oz packages cream cheese	Reserved.
1 1/2 c Sugar

Instructions for Mango-Pineapple-Lime Cheesecake

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

Main Ingredient: Cream CheeseCuisine: Uncategorized

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