Rangpur Kona Lime Papaya Cheesecake
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.
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.
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.