Mango Pineapple Lime Cheesecake

Serving Size : 12
Ingredients

for prepare Mango Pineapple Lime Cheesecake

:

Amount	Measure	Ingredient - Preparation Method
CRUST mango pineapple lime cheesecake
1 1/3	cups	ground gingersnap cookies
1	3 1/2 ounces	roasted
macadamia nuts mango pineapple lime cheesecake
1/4	cup	packed golden brown sugar
1 1/2	tablespoons	crystallized ginger - chopped
2	tablespoons	unsalted butter - melted
FILLING mango pineapple lime cheesecake
4	8 oz pkgs	cream cheese
1 1/2	cups	sugar
1	tablespoon	minced lime peel
2/3	cup	sour cream
6	tablespoons	fresh lime juice
4	large	eggs
1		mango; peeled - pitted, sliced
3		kiwi fruit - sliced, peeled
1	small	pineapple

Quarter the pineapple, then peel and core it. Thinly slice it. Reserve the leaves. 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

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