MacAdamia Cheesecake
Yield
12 servingsPrep
30 minCook
45 minReady
195 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
macadamia nuts
salted |
*
|
| ½ | cup |
graham cracker crumbs
|
*
|
| 2 | tablespoons |
butter
or margarine, melted |
|
| ½ | cup |
sugar
|
|
| 3 | ounces |
cream cheese
|
|
| 2 | packages |
cream cheese
8 ounces each |
|
| 4 | large |
egg yolks
|
|
| 3 | tablespoons |
liqueur
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
whipped cream
optional |
*
|
| 1 | x |
strawberries
optional |
*
|
| 1 | x |
mint sprigs
optional |
* |
| Lilikoi sauce | |||
| 1 ¼ | cups |
fruit puree
|
* |
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| Strawberry sauce | |||
| ½ | cup |
strawberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
macadamia nuts
salted |
*
|
| 118 | ml |
graham cracker crumbs
|
*
|
| 3E+1 | ml |
butter
or margarine, melted |
|
| 118 | ml |
sugar
|
|
| 86.7 | ml/g |
cream cheese
|
|
| 2 | packages |
cream cheese
8 ounces each |
|
| 4 | large |
egg yolks
|
|
| 45 | ml |
liqueur
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
whipped cream
optional |
*
|
| 1 | x |
strawberries
optional |
*
|
| 1 | x |
mint sprigs
optional |
* |
| Lilikoi sauce | |||
| 296 | ml |
fruit puree
|
* |
| 79 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| Strawberry sauce | |||
| 118 | ml |
strawberries
|
*
|
Directions
In a blender, whirl ¼ cup nuts until ground; scrape into an 8 inch cake pan with removable rim.
Add cracker crumbs, butter, and 1 tablespoon sugar; mix and press over pan bottom.
Chop remaining nuts. In a bowl, beat smoothly with a mixer the remaining sugar, cream cheese, yolks, liqueur, and vanilla; scrape bowl as needed.
Mix in chopped nuts.
Spread batter onto crust in pan.
Bake in 325℉ (160℃) oven until cake jiggles only slightly when gently shaken, about 40 minutes.
Let cool on a rack, then cover and chill until cold, at least 2 hours or up 1 day.
Run a knife between cake and rim; remove rim.
Spoon 2 tablespoons lilikoi sauce ont each dessert plate; spoon strawberry sauce in dots onto lilikoi sauce.
Pull a knife tip through dots to make designs.
Set cake wedges on plates; garnish with cream, berries, and mint.
LILIKOI SAUCE: To make passion fruit purée, cut 24 passion fruit (about 2 pounds total) in half; scoop pulp and seeds into a fine strainer over a bowl.
Rub firmly to remove all pulp from seeds; discard seeds.
In a 1 to 1½ quart pan, mix sugar and cornstarch; add puree. Stir over medium-high eat until boiling, 4 to 5 minutes.
Let cool; stir occasionally.
If made ahead, chill airtight up to 1 day.
STRAWBERRY SAUCE: In a blender, smoothly purée strawberries.
Rub through a fine strainer into a bowl; discard seeds.
If made ahead, chill airtight up to 1 day; stir to use.
