Melted butter for greasing
For the crust
1 1/3 cups of Maria biscuits, broken into pieces (23 units)
3/4 cup of toasted caju nuts (115 g)
1/4 cup of all-purpose flour
2 tablespoons of fresh ginger, grated finely
3 tablespoons of unsalted butter
For the filling
560 g of room-temperature cream cheese (approximately 3 packages)
1 1/2 cups of all-purpose flour
1 tablespoon of lemon zest, grated finely
2/3 cup of mixed heavy cream and lime juice
4 large eggs, whole
One medium banana, peeled for decorating (300 g)
Two kiwis, peeled for decorating (160 g)
Half a medium pineapple, peeled for decorating (900 g)
Melted butter for greasing
For the crust
1 1/3 cups of Maria biscuits, broken into pieces (23 units)
3/4 cup of toasted caju nuts (115 g)
1/4 cup of all-purpose flour
2 tablespoons of fresh ginger, grated finely
3 tablespoons of unsalted butter
For the filling
560 g of room-temperature cream cheese (approximately 3 packages)
1 1/2 cups of all-purpose flour
1 tablespoon of lemon zest, grated finely
2/3 cup of mixed heavy cream and lime juice
4 large eggs, whole
One medium banana, peeled for decorating (300 g)
Two kiwis, peeled for decorating (160 g)
Half a medium pineapple, peeled for decorating (900 g)
Preheat the oven to 350°F (medium)
Grease a removable-bottom tart pan with plenty of melted butter
Prepare the crust: process the biscuits, caju nuts, all-purpose flour, and ginger until coarsely ground
Add the butter and mix until the crumbs are evenly moistened
Distribute the mixture at the bottom and sides of the prepared tart pan, pressing it down with your fingers
Bake for about 5 minutes, or until firm to the touch
Remove from the oven and let cool by supporting the pan on a wire rack
Keep the oven on
Prepare the filling: in a stand mixer, beat the cream cheese, all-purpose flour, and lemon zest until smooth
With the mixer still running, add the heavy cream mixed with lime juice
Add one egg at a time, beating until the mixture is homogeneous
Pour the filling over the crust still in the tart pan and return it to the oven for about 1 hour
To check if done, carefully rotate the tart pan: the edges should be firm and the center, still creamy
Transfer to a wire rack and let cool for 10 minutes
Run a knife around the edges and unmold
Cover and refrigerate for at least 8 hours or overnight
Just before serving, slice the banana into rounds, the kiwi into wedges, and the pineapple into slices
Arrange the fruits over the filling and serve the cheesecake chilled.
