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.
Bon Appetit Magazine August 1993
