Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Cheesecakes
Cakes Fruits
Nuts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRUST-----
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
-----FILLING-----
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.
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
