Lilikoi Cheesecake

Smooth, creamy cheesecake topped with sweet Liilkoi Curd. The perfect Hawaiian Twist!

Preparation 30 mins
Cook Time 45 mins
Total Time 1:15


    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

      1. 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

      1. Preheat the oven to 300.
      2. Cream the cream cheese until smooth. Gradually add in the eggs, sugar and sour cream. The mixture should be smooth and have no lumps.
      3. 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.
      4. Bake for 45 - 50 minutes in the waterbath to prevent cracking.
      5. Cool in the pan for 1 hour then cover it and place it into the fridge for several hours.
      6. Remove from the springform pan and top with the Lilikoi curd before serving.


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