1 1/3 cups
gingersnap cookies, finely crushed
1 (3 1/2 ounce) jars
roasted macadamia nuts
brown sugar, firmly packed
1 1/2 tablespoons
crystallized ginger, finely chopped
unsalted butter, melted
4 (8 ounce) packages
1 1/2 cups
lime peel, minced
fresh-squeezed lime juice
mango, peeled, pitted and sliced
kiwi fruits, peeled and sliced
fresh pineapple, peeled, cored, quartered and thinly sliced
( reserve pineapple leaves for garnish in center of cheesecake)
- Preheat oven to 350ºF. Generously butter a 9" springform pan. Finely grind the gingersnaps, macadamia nuts, brown sugar and crystallized ginger in a food processor. Add butter and process until well-mixed. Press mixture into prepared pan, going 1 3/4 inches up the sides. Bake in preheated oven for about 8 minutes, or until crust is set. Transfer to a wire rack to cool.
- In a large bowl, beat cream cheese, sugar and minced lime peel with a mixer until light and fluffy. Beat in sour cream and lime juice. Add eggs one at a time, beating just until blended. Pour filling into prepared crust. Bake at 350ºF for about 80 minutes, or until edges are firm but the center 2 inches of cheesecake are still slightly jiggly.
- Transfer baked cheesecake to a wire rack to cool for 10 minutes. Loosen sides of cheesecake with a small sharp knife and remove springform ring. Chill cheesecake overnight. After chilling, arrange mango slices around top outer edge of cake. Arrange kiwi in a ring just inside the ring of mango. Arrange the sliced pineapple within the ring of kiwi, then place the pineapple leaves in the center of the cheesecake.