Ingredients Jump to Instructions ↓

  1. 1 1/3 cups 315ml Ground gingersnap cookies

  2. 1 Roasted Macadamia nuts

  3. 1/4 cup 40g / 1.4oz Packed golden brown sugar

  4. 1 1/2 tablespoons 22ml Crystallized ginger - chopped

  5. 2 tablespoons 30ml Unsalted butter - melted Filling

  6. 4 Cream cheese

  7. 1 1/2 cups 297g / 10oz Sugar

  8. 1 tablespoon 15ml Minced lime peel

  9. 2/3 cup 157ml Sour cream

  10. 6 tablespoons 90ml Fresh lime juice

  11. 4 tablespoons 60ml Eggs (large)

  12. 1 Mango; peeled - pitted, sliced

  13. 3 Kiwi fruit - sliced, peeled

  14. 1 Pineapple (small) Reserved

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Quarter the pineapple, then peel and core it. Thinly slice it. Reserve the 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, about 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. Bon Appetit Magazine August 1993


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