Lilikoi Cheesecake Recipe
Caramel | Ginger Lime Candied Macadamia Nuts
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Ingredients
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Cheesecake Base
Cheesecake Filling
Ginger Lime Candied Macadamia Nuts
Caramel Sauce
Method
Cheesecake
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Remove from oven and allow to cool.
- 2
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar and beat until creamy. Mix in lilikoi puree, sour cream, and vanilla extract. Add eggs one at a time, mixing well after each addition. Pour the filling over the cooled crust.
- 3
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is just set. Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour. Remove from oven and refrigerate for at least 4 hours, preferably overnight.
Ginger Lime Candied Macadamia Nuts
- 4
Candy the Nuts
In a medium saucepan over medium heat, combine sugar, grated ginger, lime juice, and a pinch of salt. Stir until the sugar dissolves. Add macadamia nuts and cook, stirring frequently, until the nuts are coated and caramelized, about 5-7 minutes. Spread the nuts on a baking sheet to cool.
Caramel Sauce
- 5
Prepare the Caramel
In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Slowly add the heavy cream and butter while stirring continuously. Remove from heat and stir in vanilla extract. Let cool slightly before serving.
