Mango-Pineapple-Lime Cheesecake
Yield
12 servingsPrep
20 minCook
80 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ⅓ | cups |
gingersnap cookies
ground |
*
|
| 3 ½ | ounces |
macadamia nuts
roasted |
|
| ¼ | cup |
brown sugar
golden, packed |
*
|
| 1 ½ | tablespoons |
crystallized ginger (candied)
chopped |
*
|
| 2 | tablespoons |
butter
unsalted, melted |
|
| Filling | |||
| 4 | packages |
cream cheese
8 ounces each |
|
| 1 ½ | cups |
sugar
|
|
| 1 | tablespoon |
lime zest
minced |
|
| ⅔ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 315 | ml |
gingersnap cookies
ground |
*
|
| 101.2 | ml/g |
macadamia nuts
roasted |
|
| 59 | ml |
brown sugar
golden, packed |
*
|
| 23 | ml |
crystallized ginger (candied)
chopped |
*
|
| 3E+1 | ml |
butter
unsalted, melted |
|
| Filling | |||
| 4 | packages |
cream cheese
8 ounces each |
|
| 355 | ml |
sugar
|
|
| 15 | ml |
lime zest
minced |
|
| 158 | ml |
sour cream
|
|
| 9E+1 | ml |
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 |
|
Directions
Crust: Preheat oven to 350℉ (180℃).
Generously butter 9-inch springform pan with 2 ¾ inch high sides.
Finely grind first 4 ingredients in processor.
Add butter; blend until crumbs are moistened.
Press mixture on bottom and 1 ¾ 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.
