I’m doing things a little backwards this week. I’ve kinda got the FINAL recipe today, to celebrate National Cheesecake Day. The lilikoi curd will be here next.
Currently, I am on vacation in Hawaii on the Big Island and I have fallen back in love with Lilikoi (Passion Fruit). I want to make everything with lilikoi and I have three cups to bring home with me. I am so excited.
I made this very easy cheesecake for my family. I actually made it twice. I exchanged my cheesecake baking skills for some lilikoi lessons. My Mom’s friend wanted to learn how to make cheesecake and in return she taught me all about picking and processing the lilikoi. There will be more on that in the next post.
This was a very soft cheesecake. I’m not sure if it was because of the sour cream or the cooking time. It’s a Tyler Florance recipe and I thought it would be easy enough and pretty fool-proof for a first time cheesecake lesson. Everyone loved it!!
For this cheesecake, I added 3/4 of the batter to the shell and then added about a cup of lilikoi to the center before topping it off with the remaining cheesecake filling. For the second one, we filled the shell and then added dots of the lilikoi and swirled it into the top.
Smooth, creamy cheesecake topped with sweet Liilkoi Curd. The perfect Hawaiian Twist!
For the Crust
- 2 cups ground Macadamia Nut Shortbread Cookies
- 3/4 cup melted butter
For the Filling
- 2 (8-ounce) blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- Lilikoi Curd
For the Crust
- Ground up the Macadamia Nut Shortbread Cookies, about 12 - 15 cookies depending on the size. Mix the cookie crumbs with the melted butter and press it down and up the sides of a springform pan. Refrigerate the pan.
For the Filling
- Preheat the oven to 300.
- Cream the cream cheese until smooth. Gradually add in the eggs, sugar and sour cream. The mixture should be smooth and have no lumps.
- Pour the mixture into the prepared crust, adding the curd if desired. Wrap the springform pan with foil to create a watertight seal. Place it into a larger pan and fill ⅔ up the side with water to make a waterbath.
- Bake for 45 - 50 minutes in the waterbath to prevent cracking.
- Cool in the pan for 1 hour then cover it and place it into the fridge for several hours.
- Remove from the springform pan and top with the Lilikoi curd before serving.
To see even MORE Amazing Cheesecakes on National Cheesecake Day, check out all of these amazing blog posts!
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