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  • Mango Pineapple Lime Cheesecake

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    Mango Pineapple Lime Cheesecake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/3 c. Grnd gingersnap cookies
    • 1 x 3 1/2-ounce jar roasted Macadamia nuts
    • 1/4 c. Packed golden sugar
    • 1 1/2 Tbsp. Crystallized ginger, minced
    • 2 Tbsp. Unsalted butter, melted
    • 4 x 8-ounce pkgs. cream cheese
    • 1 1/2 c. Sugar
    • 1 Tbsp. Chopped lime peel
    • 2/3 c. Lowfat sour cream
    • 6 Tbsp. Fresh lime juice
    • 4 lrg Large eggs
    • 1 x Mango, peeled, pitted,sliced
    • 3 x Kiwi fruit, peeled, sliced
    • 1 sm Pineapple, peeled, quartered Cored, thinly sliced, leaves Reserved.

    Directions

    1. 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 in butter; blend till crumbs are moistened. Press mix on bottom and 1 3/4 inches up sides of pan. Bake till crust is set, abour 8 min.
    2. Transfer to rack; cold. Maintain oven temperature.
    3. Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl till light and fluffy. Beat in lowfat sour cream and lime juice. Add in Large eggs 1 at a time, beating just till blended.
    4. Pour filling into crust. Bake till edges are hard but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 min. Transfer to rack and cold 10 min. Run small sharp knife around pan sides to loosen cake. Cover; refrigerateovernight.
    5. Place mango around top edge of cake. Place kiwi, then pineapple in centre.
    6. Garnish with pineapple leaves. Bon Appetit Magazine August 1993

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