Rangpur Kona Lime Papaya Cheesecake                                       Yield:  55

Teri Wisdom




Egg yolks - 48

Sugar - 12 cups

Limes - zested and juiced- 18

Vanilla - 8 tsp.


Unflavored gelatin - 16 tsp.

Heavy Cream - 16 cups

Cream cheese - 7-8 ounces,softened

Salt - 2 tsp.

Lilikoi Puree


Papayas, peeled, cleaned andthin sliced for garnish


First four ingredients - mixin double boiler to 165*F; remove from heat.

With mixer beat till thickensand starts to cool, 4-8 minutes.  Setaside.

Combine water and gelatin.Let stand to ripen.  Warm heavy creamto 100*F,

add to gelatin.  Set aside.

Whip cream cheese and salttill light and fluffy.  Scrape bowlto ensure all cream

cheese is whipped.

Fold in whipped cream mixture,then fold in egg mixture.  Spoon incups and

freeze overnight or untilset.

Make lilikoi sauce

Add sugar to lilikoi puree,reduce not to thick, not to runny.

Loosen cups of frozen or setdessert in warm water briefly, plate upside down, garnish with papaya

slices and drizzle with lilikoisauce.