Mango-Pineapple-Lime Cheesecake Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place mango around top edge of cake. Place kiwi, then pineapple in centre. Garnish with pineapple leaves.

Bon Appetit Magazine August 1993

Things You'll Need

  • 1 1/3c Ground gingersnap cookies
  • 1 3 1/2-oz jar roasted
  • Macadamia nuts
  • 1/4c Packed golden brown sugar
  • 1 1/2T Crystallized ginger; chopped
  • 2T Unsalted butter, melted
  • 4 8-oz packages cream cheese
  • 1 1/2c Sugar
  • 1T Minced lime peel
  • 2/3c Sour cream
  • 6T Fresh lime juice
  • 4lg Eggs
  • 1 Mango; peeled, pitted,sliced
  • 3 Kiwi fruit; peeled, sliced
  • 1sm Pineapple; peeled, quartered
  • Cored, thinly sliced, leaves
  • Reserved.

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