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Tropical Paradise Cheesecake
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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 tbl. crystallized ginger; chopped
2 tbl. unsalted butter, melted
FILLING:
4 8-oz packages cream cheese
1-1/2 cups sugar
1 tbl. minced lime peel
2/3 cup sour cream
6 tbl. fresh lime juice
4 lg. eggs
1 mango; peeled, pitted, sliced
3 kiwi fruit; peeled, sliced
1 small pineapple; peeled, quartered cored, thinly sliced, leaves
Crust:
Preheat oven to 350*. Generously butter a 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 center 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 center. Garnish with pineapple leaves.
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