Mango-pineapple-lime Cheesecake

Ingredients

110 gr gingersnap cookies
55 gr packed golden brown sugar
7 gr crystallized ginger
6 gr butter
230 ml cream cheese
300 gr sugar
2 gr lime peel
160 ml sour cream
30 ml lime juice
4 eggs
1 slice mango
3 slices kiwi fruit
1 slice pineapple
9 springform with
2 3/4 high sides
4 ingredients in processor
1 3/4 up sides of

Instructions

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 5 cm 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