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Mango Kiwi Pineapple Cheesecake

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Recipe Ingredients

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

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

Cooking Procedures

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

Excerpt from the wayback cook-book collection:

ed nuts. Mrs. W. Langelier. MAPLE WALNUT JELLO 1 pkg. peach or orange jello. 1 cup boiling water. 1 cup maple syrup. 1 cup walnuts, chopped. Dissolve jello in boiling water. Add maple syrup. When nearly cool add walnuts. Serve with whipped cream. Mrs. Hubert G. Prost. 151 DESSERTS CONSERVATION RECIPES MARSHMALLOW PUDDING 1 tblsp. gelatine. 1 tblsp. vanilla. 4 eggs (whites). 2 tblsp. chocolate. 1 cup sugar. Pink gelatine coloring. Dissolve gelatine in 1 cup hot water. Add sl

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