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.