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 large eggs
1 mango, peeled, pitted,sliced
3 kiwifruit, peeled, sliced
1 small pineapple, peeled, quartered, cored, thinly sliced, leaves reserved
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,
about 8 minutes. Transfer to rack, cool. Maintain oven temperature.
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.