Mango-Pineapple-Lime Cheesecake Recipe - Cooking Index
Mango-Pineapple-Lime Cheesecake Recipe - Cooking Index
| Crust | ||
| 1 1/3 cups | 315ml | Ground gingersnap cookies |
| 1 | Roasted | |
| Macadamia nuts | ||
| 1/4 cup | 40g / 1.4oz | Packed golden brown sugar |
| 1 1/2 tablespoons | 22ml | Crystallized ginger - chopped |
| 2 tablespoons | 30ml | Unsalted butter - melted |
| Filling | ||
| 4 | Cream cheese | |
| 1 1/2 cups | 297g / 10oz | Sugar |
| 1 tablespoon | 15ml | Minced lime peel |
| 2/3 cup | 157ml | Sour cream |
| 6 tablespoons | 90ml | Fresh lime juice |
| 4 tablespoons | 60ml | Eggs (large) |
| 1 | Mango; peeled - pitted, sliced | |
| 3 | Kiwi fruit - sliced, peeled | |
| 1 | Pineapple (small) | |
| Reserved |
Quarter the pineapple, then peel and core it. Thinly slice it. Reserve the leaves.
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, about 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
Source:
North County Journal, 3/1/95
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.