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    Mango Pineapple Lime Cheesecake

    Source of Recipe


    List of Ingredients


    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
    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,
    3 Kiwi fruit -- peeled, sliced
    1 sm Pineapple -- peeled, quartered
    Cored, thinly sliced, 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, 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

    Place mango around top edge of cake. Place kiwi, then
    pineapple in centre. Garnish with pineapple leaves.





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