Mango Kiwi Pineapple Cheesecake Recipe


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Type: Mango Kiwi Pineapple Cheesecake Free Cooking Recipe – Dessert

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Ingredients / Directions
Crust:
1 1/3 cup(s) ground gingersnap cookies
1 3 1/2-oz jar roasted Macadamia nuts
1/4 cup(s) Packed golden brown sugar
1 1/2 tbsp crystallized ginger
chopped
2 tbsp unsalted butter
melted

Filling:
4 8-oz packages Cream cheese
1 1/2 cup(s) sugar
1 tbsp minced lime peel
2/3 cup(s) sour cream
6 tbsp 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 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(s) 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.

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