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Ingredientes
- 1 1/3 c. Grnd gingersnap cookies
- 1 x 3 1/2-ounce jar roasted Macadamia nuts
- 1/4 c. Packed golden sugar
- 1 1/2 Tbsp. Crystallized ginger, minced
- 2 Tbsp. Unsalted butter, melted
- 4 x 8-ounce pkgs. cream cheese
- 1 1/2 c. Sugar
- 1 Tbsp. Chopped lime peel
- 2/3 c. Lowfat sour cream
- 6 Tbsp. Fresh lime juice
- 4 lrg Large eggs
- 1 x Mango, peeled, pitted,sliced
- 3 x Kiwi fruit, peeled, sliced
- 1 sm Pineapple, peeled, quartered Cored, thinly sliced, leaves Reserved.
Direcciones
- Crust: 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 in butter; blend till crumbs are moistened. Press mix on bottom and 1 3/4 inches up sides of pan. Bake till crust is set, abour 8 min.
- Transfer to rack; cold. Maintain oven temperature.
- Filling: Use electric mixer, beat cream cheese, sugar and lime peel in large bowl till light and fluffy. Beat in lowfat sour cream and lime juice. Add in Large eggs 1 at a time, beating just till blended.
- Pour filling into crust. Bake till edges are hard but centre 2 inches of cheesecake still moves slightly when pan is shaken, about 1 hour 20 min. Transfer to rack and cold 10 min. Run small sharp knife around pan sides to loosen cake. Cover; refrigerateovernight.
- Place mango around top edge of cake. Place kiwi, then pineapple in centre.
- Garnish with pineapple leaves. Bon Appetit Magazine August 1993
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 12 servings | |
| Calories 590 | |
| Calories from Fat 322 | 55% |
| Total Fat 36.65g | 46% |
| Saturated Fat 18.76g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 164mg | 55% |
| Sodium 451mg | 19% |
| Potassium 347mg | 10% |
| Total Carbs 59.85g | 16% |
| Dietary Fiber 1.7g | 6% |
| Sugars 41.62g | 28% |
| Protein 8.89g | 14% |
