Post by chief_cook2 on May 12, 2007 13:51:39 GMT -6
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 T Crystallized ginger; chopped 2 T Unsalted butter, melted
FILLING 4 8-oz packages cream cheese 1 1/2 c Sugar 1 T Minced lime peel 2/3 c Sour cream 6 T 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 center 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.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!