Lilikoi Cheesecake Recipe
Caramel | Ginger Lime Candied Macadamia Nuts
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Ingredients
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Cheesecake Filling
Ginger Lime Candied Macadamia Nuts
Caramel Sauce
Method
Cheesecake Preparation
- 1
Prepare the Crust
Preheat the oven to 325°F (163°C). In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined. Add lilikoi puree, sour cream, eggs, vanilla extract, and lemon juice. Beat until smooth and creamy.
- 3
Bake the Cheesecake
Pour the filling over the cooled crust. Bake in the preheated oven for 50-60 minutes or until the filling is set but still slightly jiggly in the center. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight.
Candied Macadamia Nuts Preparation
- 4
Prepare the Nuts
In a saucepan, combine sugar, ground ginger, lime zest, lime juice, and a pinch of salt. Add the macadamia nuts and stir to coat. Cook over medium heat, stirring frequently until the sugar dissolves and the mixture becomes syrupy. Remove from heat and let cool.
Caramel Sauce Preparation
- 5
Make the Caramel Sauce
In a saucepan over medium heat, melt sugar until it turns a golden brown color. Carefully add butter and stir until melted. Slowly pour in heavy cream while stirring. Remove from heat and stir in vanilla extract. Let cool slightly before serving.
