By Jose Calpito

Kealakehe HighSchool


Macadamia NutCrust

1/2 C unsaltedbutter, melted

1/2 C macadamianuts, finely chopped

2 C grahamcracker crumbs

1/2 t. cinnamon

1/4 C sugar



1 1/2 envelopesunflavored gelatin

1/2 C cool water

10 oz. creamcheese at room temp.

1 1/2 C sugar

4 egg yolks

3/4 C lilikoipuree or juice

1 1/2 C heavycream



To make crust

Mix togethercookie crumbs, mac-nuts, & cinnamon in a bowl, then add melted butter andmix together until well combined.


Place crumbsinto spring-form pan and lightly press the crumbs evenly over bottom of pan

Bake for 10-15minutes at 350 degrees.

Set aside andlet cool.


Make lilikoifilling

Sprinkle gelatinover water and let it sit.

In a bowl, beattogether the cream cheese and 1/2 C of the sugar.

In a doubleboiler, whisk the egg yolks and remaining 1/2 C of sugar together until pale incolor, for about 3-4 minutes


Cook themixture, until it thickens and coats the back of a spoon. Stir in the gelatinoff the heat and whisk gently until completely dissolved. Beat the egg mixtureinto the cheese mixture until well combined. Whip the heavy cream until stiffpeaks form. Then fold the whipped cream into the egg mixture until wellcombined. Pour egg-cheese mixture into the crust & refrigerate for 3-4hours . (preferably overnight)


Lilikoi WhiteChocolate Frozen Mousse



12 oz finequality white chocolate, melted

2 C. heavy cream

1 C. sugar

3/4 C water

1/2 C lilikoijuice or puree

6 egg whites



Chop chocolateinto very small pieces. Bring the sugar and water to a boil, stirring until thesugar is dissolves, then add the lilikoi juice or puree and whisk together.Beat the egg whites in a mixing bowl until almost stiff w/the mixer still running,slowly pour the sugar syrup into the egg whites, continue to beat for a fewminutes after mixing in the syrup. Fold in the melted chocolate into the eggwhites until well blended. Cool to room temperature. Whip the cream and gentlyfold into the egg white chocolate mixture. Pour into a large bowl and chill forat least 2-3 hours in the freezer before serving. Spoon the mousse on top ofthe cheesecake and serve w/raspberry sauce.





1 pint fresh orfrozen raspberries

1/2 C sugar

1 t. lemon juice



In a saucepotheat raspberries and sugar over medium heat, until sugar dissolves andthickens. Add lemon juice, last minute.


Then strainraspberry sauce through a fine strainer to get rid of the seeds. Serve w/cheesecake.