MacAdamia Cheesecake

This macadamia nut cheesecake is pure Hawaii on a plate. Ground macadamia nuts go into both the crust and the filling, while a lilikoi (passion fruit) sauce and a fresh strawberry sauce get plated together in a swirl pattern underneath each slice. It’s a restaurant-style presentation that’s absolutely worth the extra steps.

The crust blends ground macadamia nuts with graham cracker crumbs and butter, which creates a nutty, sandy base. The filling uses egg yolks instead of whole eggs for a denser, richer texture, and a splash of liqueur adds boozy warmth. Chopped macadamia nuts throughout the batter give you little bursts of buttery crunch in every bite.

The lilikoi sauce is made from fresh passion fruit puree thickened with cornstarch. It’s tart, floral, and intensely tropical. Dotting the strawberry puree on top and pulling a knife through creates those elegant swirl designs you see at fine dining restaurants.

Chef Tips

• Bake until the cake jiggles only slightly in the center when shaken. Overbaked cheesecake cracks and turns grainy.
• Chill at least 2 hours before serving. The filling needs time to set firm enough for clean slices.
• Both sauces can be made a day ahead and chilled. Stir before plating since they thicken in the fridge.
• Run a knife between the cake and the rim while still slightly warm to prevent the edges from tearing.

Variations

• Use mango puree instead of passion fruit for a milder tropical sauce.
• Swap the liqueur for coconut rum to lean further into the Hawaiian theme.
• Top with toasted coconut flakes alongside the whipped cream for extra texture.