Ingredients
- 9 springform with (pan)
- 4 ingredients in processor
- 4 eggs
- 2 3/4 high sides
- 1 3/4 up sides of (inches pan)
- 1 1/2 c sugar
- 5/8 c sour cream
- 8 oz cream cheese
- 1 3/8 c gingersnap cookies (ground)
- 1/4 c packed golden brown sugar
- 6 t lime juice (fresh)
- 1 1/2 t crystallized ginger
- 2 t butter (unsalted)
- 1 t lime peel (minced)
- 3 slices kiwi fruit
- 1 slice mango
- 1 slice pineapple
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
