Cheesecake Mango Pineapple Lime
Ingredients :
Crust
1 1/3 cup ground gingersnap cookies
macadamia nuts
1 1/2 tbl crystallized ginger chopped
1/4 cup packed golden brown sugar
2 tbl unsalted butter melted
Filling
4 pkt cream cheese (8 oz. ea.)
1 tbl minced lime peel
6 tbl fresh lime juice
1 x mango peeled, pitted, sliced
1 sm pineapple peeled, quartered
reserved
1 1/2 cup sugar
2/3 cup sour cream
4 lrg eggs
3 x kiwi fruit peeled, sliced
pineapple leaves
Method :
* 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, about 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