Lilikoi Cheesecake Recipe

Preparation

1. 1

   Make the Crust

   Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.

2. 2

   Prepare the Cheesecake Filling

   In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and mix until combined. Add the lilikoi puree, sour cream, eggs, and vanilla extract, mixing until smooth and creamy.

3. 3

   Bake the Cheesecake

   Pour the cheesecake filling into the cooled crust. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

4. 4

   Chill the Cheesecake

   Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.

5. 5

   Make the Raspberry Sauce

   In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until the raspberries break down and the sauce thickens, about 10 minutes. Remove from heat and let cool.

6. 6

   Serve

   Slice the chilled cheesecake and serve with raspberry sauce drizzled on top.