Tropical Fruit Cheesecake
Jun 25, 2007
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Cook Time: 0 hours 25
cinnamon-sugar graham-cracker crumbs
3 tbsp. margarine
package cream cheese
large egg yolks
can sweetened condensed milk
Fruit for topping: 3 kiwifruit, 1/2 small pineapple, 1 mango, 1 papaya, 1 banana
Raspberries for garnish
- In 13-inch by 9-inch glass or ceramic baking dish, with hand, mix graham-cracker crumbs and margarine or butter; press onto bottom of baking dish.
- Preheat oven to 350 degrees F. From lemons, grate enough peel to measure 1 tablespoon; squeeze enough juice to measure 1 cup.
- In small bowl, with mixer at high speed, beat egg whites until stiff peaks form.
- In large bowl, with same beaters and with mixer at medium speed, beat cream cheese just until smooth; gradually beat in all the 6 egg yolks, sweetened condensed milk, lemon juice, and lemon peel until mixture thickens slightly. With rubber spatula or wire whisk, gently fold beaten egg whites into lemon mixture.
- Pour lemon filling over crust; smooth top. Bake cheesecake 20 to 25 minutes until lemon filling is just firm.
- Cool cheesecake on wire rack, then refrigerate until well chilled, at least 4 hours.
- Peel and cut kiwifruit, pineapple, mango, papaya, and banana into thin slices. Arrange fruit on top of chilled cheesecake; sprinkle raspberries on top of fruit.
- For easier serving, cut dessert lengthwise in half; then cut crosswise into 12 pieces. Remove each serving with small pancake turner.
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Date: 04.12.2018, 07:10 / Views: 85472