Recipe: Mango, Kiwi, Pineapple Cheesecake

This exotic recipe will mesmerise your taste buds for sure!

Ingredients for Crust:

1 1/3 cup ground gingersnap cookies
1 3 1/2-oz jar roasted Macadamia nuts
1/4 cup Packed golden brown sugar
1 1/2 tbsp crystallized ginger, chopped
2 tbsp unsalted butter, melted

Ingredient for Filling:

4 8-oz packages Cream cheese
1 1/2 cup sugar
1 tbsp minced lime peel
2/3 cup 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.


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.


By continuing to use the site, you agree to the use of cookies. You can find out more by clicking this link