| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Fruits, Grains, Eggs |
|
Cakes, Cheesecakes, Desserts, Fruits, Nuts |
12 |
Servings |
INGREDIENTS
| 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 |
T |
Crystallized ginger, chopped |
| 2 |
T |
Unsalted butter, melted |
| 4 |
|
8-oz packages cream cheese |
| 1 1/2 |
c |
Sugar |
| 1 |
T |
Minced lime peel |
| 2/3 |
c |
Sour cream |
| 6 |
T |
Fresh lime juice |
| 4 |
|
Eggs |
| 1 |
|
Mango, peeled pittedsliced |
| 3 |
|
Kiwi fruit, peeled sliced |
| 1 |
|
Pineapple, peeled quartered |
|
|
Cored, thinly sliced leaves |
|
|
Reserved. |
INSTRUCTIONS
1993
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
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