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Tropical Cheesecake with Ginger coconut Crust


  • 1 2/3 cup gingersnap crumbs (about 24 gingersnaps)
  • 1/2 cup unsweetened desiccated coconut
  • 2 teaspoons grated fresh gingerroot
  • 1/2 cup unsalted butter, melted
  • 1 lb. cream cheese
  • 1 cup sour cream
  • 3/4 cup sugar
  • 5 eggs
  • 2 tablespoons flour
  • 1 tsp vanilla
  • 1/3 cup apricot jam
  • 1 tablespoon water
  • 1 kiwi fruit
  • 1 banana
  • 1/2 of a papaya


In a small bowl, mix crumbs, coconut and gingerroot. Drizzle with melted butter; stir and toss til combined and no dry crumbs remain. Press on bottom of ungreased 10 inch springform pan. Set aside. With electric mixer, break up cream cheese slightly. Add sour cream, sugar, sugar, eggs, flour and vanilla. Beat til smooth. Pour over crust and bake at 325 for approx. 1 1/4 hours or until centre is almost firm to the touch. Remove from oven and immediately run sharp knife around inside of pan. Let cool on wire rack. In small saucepan, heat apricot jam with water til melted. Set aside. Peel and slice kiwi fruit, banana and papaya into 1/4-inch slices. Arrange papaya around outside of cake, then ring of kiwi slices on inside. Fan out banana slices on centre. Brush with warm apricot glaze. Cover, refrigerate overnite or at least 4 hours. Remove sides of pan and transfer to serving dish.

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