Zutaten für Mango Pineapple Lime Cheesecake
- Gingersnap Cookies
- Macadamia Nuts
- Brown Sugar
- Crystallized Ginger
- Unsalted Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- Lime Peel
- 1 cup sour cream
- ¼ cup fresh lime juice
- Eggs
- Mango
- Kiwi Fruits
- Fresh Pineapple
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Zubereitung von Mango Pineapple Lime Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of a 9-inch springform pan.
- Bake crust for 10-12 minutes, or until lightly golden. Let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined.
- Beat in lime zest and juice until well incorporated.
- In a separate bowl, combine mango puree, pineapple puree, and sour cream. Gently fold into the cream cheese mixture until just combined.
- Pour filling into the cooled crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
150g
Fat
105g
Carbs
14g
