MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mango Pineapple Lime Cheesecake
Categories: Cheesecakes
Yield: 1 Cheesecake

MMMMM---------------------------CRUST--------------------------------
1 1/3 c Gingersnap cookies
3 1/2 oz Jar roasted Macadamia nuts
1/4 c Golden brown sugar; packed
1 1/2 tb Crystallized ginger; chopped
2 tb Unsalted butter; melted

MMMMM--------------------------FILLING-------------------------------
32 oz Cream cheese (4 pkg)
1 1/2 c Sugar
1 tb Lime zest; minced
2/3 c Sour cream
6 tb Fresh lime juice
4 lg Eggs
1 Mango;
Pitted & sliced
3 Kiwi fruits; peeled & sliced
1 sm Pineapple;
- peeled, quartered, cored
- thinly sliced,
- leaves reserved

Crust:

Preheat oven to 350?F. Generously butter a 9" springform pan with
2-3/4" high sides. Finely grind the first 4 ingredients in a
processor. Add butter; blend until crumbs are moistened. Press
mixture on bottom and 1-3/4" up the sides of the pan. Bake until
crust is set, about 8 minutes. Transfer to rack; cool. Maintain oven
temperature.

Filling:

Use electric mixer to beat cream cheese, sugar, and lime peel in a
large bowl until light and fluffy. Beat in sour cream and lime juice.
Add eggs one at a time, beating just until blended. Pour filling into
crust. Bake until edges are firm but center 2" 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 the
center. Garnish with pineapple leaves.

Recipe FROM: Bon Appetit magazine, Aug 1993

Posted by: Bobbie Kopf

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