Mango Pineapple Lime Cheesecake

By Muffin Goddess on June 09, 2006

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Ingredients

    CRUST

    1. 1 1/3 cups gingersnap cookies, finely crushed
    2. 1 (3 1/2 ounce) jars roasted macadamia nuts
    3. 1/4 cup brown sugar, firmly packed
    4. 1 1/2 tablespoons crystallized ginger, finely chopped
    5. 2 tablespoons unsalted butter, melted

    FILLING

    1. 4 (8 ounce) packages cream cheese
    2. 1 1/2 cups sugar
    3. 1 tablespoon lime peel, minced
    4. 2/3 cup sour cream
    5. 6 tablespoons fresh-squeezed lime juice
    6. 4 large eggs
    7. 1 mango, peeled, pitted and sliced
    8. 2 kiwi fruits, peeled and sliced
    9. 1 small fresh pineapple, peeled, cored, quartered and thinly sliced ( reserve pineapple leaves for garnish in center of cheesecake)

Directions

  1. CRUST:.
  2. 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.
  3. FILLING:.
  4. 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.
  5. 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.
 
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