A wonderful Lilikoi Cheesecake made with a macadamia nut shortbread crust, smooth cheesecake filling, and a passion fruit topping.
INGREDIENTS
For the Crust
- 2 cups Macadamia Shortbread Cookies ground
- ¾ cup butter molten
For the Filling
- 16 ounces cream cheese 2x 8 oz blocks, softened
- 3 eggs
- 1 cup sugar
- 1 pint sour cream
- ¼ Tsp vanilla essence
- 1 pinch of salt
- Lilikoi Curd
- 1 Tbsp lemon zest finely grated
INSTRUCTIONS
For the Crust
- Ground-up the shortbread cookies, about 13 – 15 cookies depending on the size. Mix the cookie crumbs with the molten butter and press it down and up the sides of the 7″ springform pan. Refrigerate the pan.
For the Filling
- Preheat the oven to 300° F (140° C)
- Cream the cream cheese until smooth. Gradually add in the eggs, sugar, salt, vanilla, lemon zest and sour cream. The mixture should be smooth and have no lumps.
- Pour the mixture into the prepared crust, adding ½ cup of passion fruit (lilikoi) curd and bring it into a pattern of your choice.
- Wrap the springform pan completely with foil to create a watertight seal.Place it into a larger Springform pan (10″ inch) and fill ⅔ up the side with water to make a waterbath.
- Place in the oven and bake for 45 – 50 minutes in the waterbath to prevent cracking.
- Take the smaller pan out of the water bath and cool in the pan for 1 hour. Then cover it and place it into the fridge for eight hours. Overnight is best.
- Remove cheesecake from the springform pan and top with the lilikoi curd before serving.
NUTRITION
Serving: 1slice | Calories: 495kcal | Carbohydrates: 46g | Protein: 7g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 133mg | Sodium: 409mg | Potassium: 154mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1201IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg