The best delicious Mango-pineapple-lime Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mango-pineapple-lime Cheesecake recipe today!
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What Makes This Mango-pineapple-lime Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mango-pineapple-lime Cheesecake.
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-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
Reserved.
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 centre.
Garnish with pineapple leaves.
Yields
12 Servings
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