10-08-2006, 12:42 AM
Here is a recipe for Lilikoi Cheesecake I copied the form the Kona Web a few years ago. I've never tried it, but it sounds good!
"LILIKOI CHEESECAKE
Crust: Crush up 1 package of graham crackers and 1 cup of macadamia nuts by placing them in one plastic freezer bag and whack da' buggas wid a rolling pin till they turn to crumbs. Melt 1 stick butter and mix with the crumbs. Then pour into a greased spring-form cheesecake pan. Press some crumbs flat on the bottom and then press all da' rest up the sides. No make too thick, da' crust!
"Filling: Let 3 8oz. packages of cream cheese and 3 large eggs get up to room temperature. While they warm up, pick 12 lilikoi (passion fruits) and cut 'em in half. Scoop out da' juicy seed parts and put the pulp in a strainer. Mash it thru with a wooden spoon and all the juice will come out the bottom. Save 1/2 cup of juice, throw skins and seeds away.
"You got extra juice? Make some ice tea and put it in the tea, or add a little to your OJ - delicious! By the way, you remember to pre-heat the oven to 325?
"In mixing bowl place the 3 warmed-up cream cheeses and 3/4 cup of sugar. Hawaiian sugar if you can get it. (Just kidding.) Also, 1 tsp. vanilla. Mix up till no mo' lumps.
"Ok, now add the three eggs, but slow! One at a time. No rush em' or your cake no stay fluffy! While mixing, slowly add the 1/2 cup of lilikoi juice.
"Pour this mixture into the crust. Now bake em' about 40 minutes. It'll puff up a little, but no worries, it will sink when it cools down.
"Don't forget! After about 40 minutes, just turn off the oven and prop the door open just a little so the cheesecake cools down very slowly. If you don't, it will sink too fast and no more stay fluffy."
"LILIKOI CHEESECAKE
Crust: Crush up 1 package of graham crackers and 1 cup of macadamia nuts by placing them in one plastic freezer bag and whack da' buggas wid a rolling pin till they turn to crumbs. Melt 1 stick butter and mix with the crumbs. Then pour into a greased spring-form cheesecake pan. Press some crumbs flat on the bottom and then press all da' rest up the sides. No make too thick, da' crust!
"Filling: Let 3 8oz. packages of cream cheese and 3 large eggs get up to room temperature. While they warm up, pick 12 lilikoi (passion fruits) and cut 'em in half. Scoop out da' juicy seed parts and put the pulp in a strainer. Mash it thru with a wooden spoon and all the juice will come out the bottom. Save 1/2 cup of juice, throw skins and seeds away.
"You got extra juice? Make some ice tea and put it in the tea, or add a little to your OJ - delicious! By the way, you remember to pre-heat the oven to 325?
"In mixing bowl place the 3 warmed-up cream cheeses and 3/4 cup of sugar. Hawaiian sugar if you can get it. (Just kidding.) Also, 1 tsp. vanilla. Mix up till no mo' lumps.
"Ok, now add the three eggs, but slow! One at a time. No rush em' or your cake no stay fluffy! While mixing, slowly add the 1/2 cup of lilikoi juice.
"Pour this mixture into the crust. Now bake em' about 40 minutes. It'll puff up a little, but no worries, it will sink when it cools down.
"Don't forget! After about 40 minutes, just turn off the oven and prop the door open just a little so the cheesecake cools down very slowly. If you don't, it will sink too fast and no more stay fluffy."