Lilikoi Cheesecake Recipe
A creamy cheesecake with a lilikoi topping
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Ingredients
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Crust
Filling
Lilikoi Topping
Method
Crust
- 1
Prepare the oven
Preheat your oven to 350°F (175°C).
- 2
Mix crust ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling
- 5
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 7
Incorporate eggs and vanilla
Add the vanilla extract and eggs one at a time, mixing well after each addition until the mixture is smooth.
- 8
Pour into crust
Pour the cream cheese filling over the cooled crust in the springform pan and spread it evenly.
- 9
Bake the cheesecake
Bake in the oven at 350°F (175°C) for 50-60 minutes or until the edges are set but the center is still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 10
Chill
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
Lilikoi Topping
- 11
Prepare the topping
In a medium saucepan, combine the lilikoi pulp, granulated sugar, cornstarch, and water.
- 12
Cook the topping
Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
- 13
Cool and serve
Remove from heat and let the topping cool slightly before spreading it over the chilled cheesecake.