Mango Pineapple Lime Cheesecake
CRUST
1 1/3 c Ground gingersnap cookies
1 3 1/2-oz jar roasted Macadamia nuts
1/4 c Packed golden brown sugar
1 1/2 tb Crystallized ginger; chopped
2 tb Unsalted butter, melted
FILLING
4 8-oz packages cream cheese
1 1/2 c Sugar
1 tb Minced lime peel
2/3 c Sour cream
6 tb Fresh lime juice
4 lg Eggs
1 Mango; peeled, pitted,sliced
3 Kiwi fruit; peeled, sliced
1 sm Pineapple; peeled, quartered Cored, thinly sliced, 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, 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 center. Garnish with pineapple leaves