Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Macadamia nuts,salted
1/2 c Graham cracker crumbs
2 tb Butter or margarine,melted
1/2 c Sugar
1 pk Cream cheese (3 oz)
2 pk Cream cheese (8 oz)
4 Large egg yolks
3 tb Liqueur*
1 t Vanilla
Whipped cream (opt)
Strawberries (opt)
Mint sprigs (opt)
-----LILIKOI SAUCE-----
1 1/4 c Passion fruit puree
1/3 c Sugar
1 tb Cornstarch
-----STRAWBERRY SAUCE-----
1/2 c Strawberries
1. In a blender, whirl 1/4 cup nuts until ground;
scrape into an 8" cake pan with removable rim. Add
cracker crumbs, butter, and 1 tablespoon sugar; mix
and press over pan bottom.
2. 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.
3. Spread batter onto crust in pan. Bake in 325°F.
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.
4. 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 ***
1. To make passion fruit puree, 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. (For frozen puree,
call Gourmet France, Inc., at 818-768-4300; cost is
about $12 for 2 pounds, plus shipping.)
2. In a 1 to 1 1/2 quart pan, mix sugar and
cornstarch; add puree. Stir over medium-high eat until
boiling, 4-5 minutes. Let cool; stir occasionally. If
made ahead, chill airtight up to 1 day.
*** STRAWBERRY SAUCE ***
In a blender, smoothly puree strawberries. Rub through
a fine strainer into a bowl; discard seeds. If made
ahead, chill airtight up to 1 day; stir to use.
