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Mango-Pineapple-Lime Cheesecake

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CATEGORY CUISINE TAG YIELD
Dairy, Fruits, Grains, Eggs Desserts, Cheesecakes, Cakes, 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 tb Crystallized ginger; chopped
2 tb Unsalted butter, melted
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.

INSTRUCTIONS

CRUST
FILLING
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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