Mango Pineapple Lime Cheesecake

  1. CRUST:
  2. Preheat oven to 350u0b0F. Generously butter a 9" springform pan. Finely grind the gingersnaps, macadamia nuts, brown sugar and crystallized ginger in a food processor. Add butter and process until well-mixed. Press mixture into prepared pan, going 1 3/4 inches up the sides. Bake in preheated oven for about 8 minutes, or until crust is set. Transfer to a wire rack to cool.
  3. FILLING:
  4. In a large bowl, beat cream cheese, sugar and minced lime peel with a mixer until light and fluffy. Beat in sour cream and lime juice. Add eggs one at a time, beating just until blended. Pour filling into prepared crust. Bake at 350u0b0F for about 80 minutes, or until edges are firm but the center 2 inches of cheesecake are still slightly jiggly.
  5. Transfer baked cheesecake to a wire rack to cool for 10 minutes. Loosen sides of cheesecake with a small sharp knife and remove springform ring. Chill cheesecake overnight. After chilling, arrange mango slices around top outer edge of cake. Arrange kiwi in a ring just inside the ring of mango. Arrange the sliced pineapple within the ring of kiwi, then place the pineapple leaves in the center of the cheesecake.

cookies, nuts, brown sugar, ginger, unsalted butter, filling, cream cheese, sugar, lime peel, sour cream, freshsqueezed lime juice, eggs, mango, kiwi fruits, pineapple

Taken from www.food.com/recipe/mango-pineapple-lime-cheesecake-172113 (may not work)

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