Amy's Lilikoi Cheesecake
Amy of Cake Envy in Hawaii appeared on our Cooking Hawaiian Style show and made this delicious lilikoi (passion fruit) cheesecake - she is the owner of Cake Envy in downtown Honolulu. Visit her website cakeenvy.net for more info on her delicious cheesecakes!
Add cookies to blender, chopper or food processor.
Blend until fine crumbs are formed. Press cookies into a springform pan/mold and put in freezer for 10-15 minutes to form crust.
Bend sugar and cream cheese in mixer until well blended.
Add eggs and continue blending. Stop and scrape sides occasionally and continue blending until ingredients are incorporated.
Add lilikoi concentrate and blend for 1 more minute.
Remove crust from freezer, pour cream cheese mixture over crust.
Place pan in water bath and bake at 350 for 60 minutes.
Once cheesecake is done, you can opt to leave the cheesecake in the oven with the door ajar for 30-45 minutes.
This along with cooking in a water bath will prevent your cheesecake from cracking.
Once at room temperature, place cheesecake in refrigerator for at least 2+ hours.
When ready to server, prepare the glaze.
Add water, sugar and lilikoi concentrate to a small pot and whisk on medium heat 1-2 minutes.
Add cornstarch and whisk until sauce thickens.
You can allow to cool to room temperature, then pour over entire cheesecake or drizzle on individual pieces.
Calories: 2861kj | Carbohydrates: 448g | Protein: 137g | Fat: 60g | Saturated Fat: 15g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 736mg | Sodium: 5650mg | Potassium: 2461mg | Fiber: 3g | Sugar: 366g | Vitamin A: 1734IU | Vitamin C: 18mg | Calcium: 2536mg | Iron: 9mg