Mango Pineapple Lime Cheesecake Recipe

Name: Mango Pineapple Lime Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 1/3 cups gingersnap cookies, finely crushed; 1 (3 1/2 ounce) jar roasted macadamia nuts; 1/4 cup brown sugar, firmly packed; 1 1/2 tablespoons crystallized ginger, finely chopped; 2 tablespoons unsalted butter, melted; FILLING; 4 (8 ounce) packages cream cheese; 1 1/2 cups sugar; 1 tablespoon lime peel, minced; 2/3 cup sour cream; 6 tablespoons fresh-squeezed lime juice; 4 large eggs; 1 mango, peeled, pitted and sliced; 2 kiwi fruits, peeled and sliced; 1 small fresh pineapple, peeled, cored, quartered and thinly sliced (reserve pineapple leaves for garnish in center of cheesecake)

Servings: persons

CRUST
1 1/3 cups gingersnap cookies, finely crushed
1 (3 1/2 ounce) jar roasted macadamia nuts
1/4 cup brown sugar, firmly packed
1 1/2 tablespoons crystallized ginger, finely chopped
2 tablespoons unsalted butter, melted
FILLING
4 (8 ounce) packages cream cheese
1 1/2 cups sugar
1 tablespoon lime peel, minced
2/3 cup sour cream
6 tablespoons fresh-squeezed lime juice
4 large eggs
1 mango, peeled, pitted and sliced
2 kiwi fruits, peeled and sliced
1 small fresh pineapple, peeled, cored, quartered and thinly sliced (reserve pineapple leaves for garnish in center of cheesecake)

1
["CRUST:", "Preheat oven to 350u00b0F. Generously butter a 9"" springform pan. Finely grind the gingersnaps, macadamia nuts, brown sugar and crystallized ginger in a food processor. Add butter and process until well-mixed. Press mixture into prepared pan, going 1 3/4 inches up the sides. Bake in preheated oven for about 8 minutes, or until crust is set. Transfer to a wire rack to cool.", "FILLING:", "In a large bowl, beat cream cheese, sugar and minced lime peel with a mixer until light and fluffy. Beat in sour cream and lime juice. Add eggs one at a time, beating just until blended. Pour filling into prepared crust. Bake at 350u00b0F for about 80 minutes, or until edges are firm but the center 2 inches of cheesecake are still slightly jiggly.", "Transfer baked cheesecake to a wire rack to cool for 10 minutes. Loosen sides of cheesecake with a small sharp knife and remove springform ring. Chill cheesecake overnight. After chilling, arrange mango slices around top outer edge of cake. Arrange kiwi in a ring just inside the ring of mango. Arrange the sliced pineapple within the ring of kiwi, then place the pineapple leaves in the center of the cheesecake."]

1054

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: CRUST, 1 1/3 cups gingersnap cookies, finely crushed, 1 (3 1/2 ounce) jar roasted macadamia nuts, 1/4 cup brown sugar, firmly packed, and more.

Yes, Mango Pineapple Lime Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Pineapple Lime Cheesecake

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