Traditional Cheesecake Recipe
Graham Cracker Crust, Lilikoi Sauce
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Ingredients
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Crust
Filling
Lilikoi Sauce
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to pack it down evenly. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from oven and allow to cool.
Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer on medium speed. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add Eggs and Flavoring
Add vanilla extract and mix until incorporated. Then, add the eggs one at a time, beating well after each addition. Finally, add the sour cream and mix until smooth and creamy.
- 5
Combine and Bake
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour to prevent cracking.
- 6
Cool and Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight if possible, to fully set.
Lilikoi Sauce
- 7
Prepare the Sauce
In a small saucepan, combine the lilikoi puree, granulated sugar, and water. Cook over medium heat, stirring occasionally until the mixture begins to simmer.
- 8
Thicken the Sauce
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Once the sauce is simmering, stir in the slurry and continue to cook for another 2-3 minutes until thickened. If desired, add the lilikoi juice for extra tang.
- 9
Cool the Sauce
Remove from heat and let the sauce cool. Once cooled, it can be drizzled over the cheesecake before serving.
