MANGO PINEAPPLE LIME CHEESECAKE
CRUST
1 1⁄3 cups gingersnap cookies, finely crushed
1 (3 1/2 ounce) jarroasted macadamia nuts
1⁄4 cup brown sugar, firmly packed
1 1⁄2 tablespoons crystallized ginger, finely chopped
2 tablespoons unsalted butter, melted
FILLING
4 (8 ounce) packages cream cheese
1 1⁄2 cups sugar
1 tablespoon lime peel, minced
2⁄3 cup sour cream
6 tablespoons fresh-squeezed lime juice
4 large eggs
1 mango, peeled, pitted and sliced
2 kiwi fruits, peeled and sliced
1 small fresh pineapple, peeled, cored, quartered and thinly sliced (reserve pineapple leaves for garnish in center of cheesecake)
CRUST
1 1⁄3 cups gingersnap cookies, finely crushed
1 (3 1/2 ounce) jarroasted macadamia nuts
1⁄4 cup brown sugar, firmly packed
1 1⁄2 tablespoons crystallized ginger, finely chopped
2 tablespoons unsalted butter, melted
FILLING
4 (8 ounce) packages cream cheese
1 1⁄2 cups sugar
1 tablespoon lime peel, minced
2⁄3 cup sour cream
6 tablespoons fresh-squeezed lime juice
4 large eggs
1 mango, peeled, pitted and sliced
2 kiwi fruits, peeled and sliced
1 small fresh pineapple, peeled, cored, quartered and thinly sliced (reserve pineapple leaves for garnish in center of cheesecake)
DIRECTIONS
CRUST:
Preheat oven to 350ºF. 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.
FILLING:
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 350ºF for about 80 minutes, or until edges are firm but the center 2 inches of cheesecake are still slightly jiggly.
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.
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CRUST:
Preheat oven to 350ºF. 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.
FILLING:
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 350ºF for about 80 minutes, or until edges are firm but the center 2 inches of cheesecake are still slightly jiggly.
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.
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FOLLOW MY DAILY POSTS
https://www.facebook.com/michele.wrecsics.7?fref=nf
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