Lilikoi Cheesecake

By Jose Calpito

Kealakehe High School

Macadamia Nut Crust

1/2 C unsalted butter, melted

1/2 C macadamia nuts, finely chopped

2 C graham cracker crumbs

1/2 t. cinnamon

1/4 C sugar

Lilikoi Filling

1 1/2 envelopes unflavored gelatin

1/2 C cool water

10 oz. cream cheese at room temp.

1 1/2 C sugar

4 egg yolks

3/4 C lilikoi puree or juice

1 1/2 C heavy cream

Method

To make crust

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

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

Bake for 10-15 minutes at 350 degrees.

Set aside and let cool.

Make lilikoi filling

Sprinkle gelatin over water and let it sit.

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

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

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

Lilikoi White Chocolate Frozen Mousse

Ingredients

12 oz fine quality white chocolate, melted

2 C. heavy cream

1 C. sugar

3/4 C water

1/2 C lilikoi juice or puree

6 egg whites

Method

Chop chocolate into very small pieces. Bring the sugar and water to a boil, stirring until the sugar 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 few minutes after mixing in the syrup. Fold in the melted chocolate into the egg whites until well blended. Cool to room temperature. Whip the cream and gently fold into the egg white chocolate mixture. Pour into a large bowl and chill for at least 2-3 hours in the freezer before serving. Spoon the mousse on top of the cheesecake and serve w/raspberry sauce.

Raspberry Sauce

Ingredients

1 pint fresh or frozen raspberries

1/2 C sugar

1 t. lemon juice

Method

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

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