Mango Pineapple Lime Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CRUST
1 1/3 cup: Ground gingersnap cookies,
1: 3 1/2-oz jar roasted,
Macadamia nuts,
1/4 cup: Packed golden brown sugar,
1 1/2 tbsp: Crystallized ginger, chopped
2 tbsp: Unsalted butter, melted
FILLING
4: 8-oz packages cream cheese,
1 1/2 cup: Sugar,
1 tbsp: Minced lime peel,
2/3 cup: Sour cream,
6 tbsp: Fresh lime juice,
4 large: Eggs,
1: Mango, peeled, pitted,sliced
3: Kiwi fruit, peeled, sliced
1 small: Pineapple, peeled, quartered
Cored, thinly sliced, leaves
Reserved.,
Directions:
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
Posted to MM-Recipes Digest V4 #074 by "William E. Webster"
on Mar 14, 1997
Source from luhu.jp
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
Posted to MM-Recipes Digest V4 #074 by "William E. Webster"
Source from luhu.jp