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Prep Time: Cook Time: Total Time:
Pineapple Mango Kiwi Cheesecake
Crust:
1 1/3 cups ground gingersnap cookies
1 3 1/2 oz. jar roasted macadamia nuts
1/4 cup packed golden brown sugar
1 1/2 tbsps. crystallized ginger, chopped
2 tbsps. unsalted butter, melted
Filling:
4 8 oz. packages cream cheese
1 1/2 cups sugar
1 tbsp. minced lime peel
2/3 cup sour cream
6 tbsps. fresh lime juice
4 large eggs
1 mango, peeled, pitted, sliced
3 kiwi fruit, peeled, sliced
1 small pineapple. peeled, quartered, ored, thinly sliced
Preheat oven to 350 degrees. Generously butter 9 inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter and blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack and cool. Maintain oven temperature.
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 and chill overnight.
Place mango around top edge of cake. Place kiwi, then pineapple in centre.
Serves 8 to 10.
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Pineapple Mango Kiwi Cheesecake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pineapple Mango Kiwi Cheesecake
Crust:
1 1/3 cups ground gingersnap cookies
1 3 1/2 oz. jar roasted macadamia nuts
1/4 cup packed golden brown sugar
1 1/2 tbsps. crystallized ginger, chopped
2 tbsps. unsalted butter, melted
Filling:
4 8 oz. packages cream cheese
1 1/2 cups sugar
1 tbsp. minced lime peel
2/3 cup sour cream
6 tbsps. fresh lime juice
4 large eggs
1 mango, peeled, pitted, sliced
3 kiwi fruit, peeled, sliced
1 small pineapple. peeled, quartered, ored, thinly sliced
Preheat oven to 350 degrees. Generously butter 9 inch springform pan with 2 3/4 inch high sides. Finely grind first 4 ingredients in processor. Add butter and blend until crumbs are moistened. Press mixture on bottom and 1 3/4 inches up sides of pan. Bake until crust is set, about 8 minutes. Transfer to rack and cool. Maintain oven temperature.
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 and chill overnight.
Place mango around top edge of cake. Place kiwi, then pineapple in centre.
Serves 8 to 10.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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