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Mango-Pineapple-Lime Cheesecake
Ingredients:

113 cups gingersnap cookies ground
3 1/2 ounces macadamia nuts roasted
1/4 cup brown sugar golden, packed
1 1/2 tablespoons crystallized ginger (candied) chopped
2 tablespoons butter unsalted, melted
4 packages cream cheese 8 ounces each
1 1/2 cups sugar
1 tablespoon lime zest minced
23 cup sour cream
6 tablespoons lime juice
4 large eggs
1 each mangos peeled pitted, sliced
3 each kiwi fruit peeled, sliced
1 small pineapple peeled, quartered, cored, thinly sliced, leaves reserved

Instruction:

Crust: Preheat oven to 350F (180C). 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.

Source: recipeland.com