KONABOB's LILIKOI CHEESECAKE

A few hours before you make this recipe, let 3 8oz. packages of cream cheese, 5 tablespoons of butter and 3 large size eggs get up to room temperature.


Preheat oven to 350 degrees.

Crust:
Using a food processor (or a knife and rolling pin) Crush up 1 package of graham crackers and 1 cup of macadamia nuts until they are a fine enough to make a crust.

Melt 5 tablespoons of butter and mix with the crumbs. Pour nut mixture into a lightly greased springform cheesecake pan. Coat the sides of the pan first, then use the rest of the crust to completely cover the bottom of the pan.

Filling:
Juice 12 ripe lilikoi by scooping out the seeds pulp into a strainer. Stir the pulp with a wooden spoon to extract the juice. You will need 3/4 cup.

Place the three warmed up cream cheeses and 3/4 cup of sugar into a mixer or mixing bowl and mix until there are no lumps. (60 seconds should do it.)

In a small bowl, beat three eggs, 1/2 teaspoon of vanilla. Add the lilikoi juice and stir until well blended.

Using a low speed, begin mixing the cream cheese/sugar mixture. Slowly add two thirds of the egg mixture. Stop the mixer, scrape the sides of the mixing bowl and then slowly mix in the final third of the egg mixture. Pour this mixture into the crust.

Put the cheesecake into the middle rack in your oven, and reduce the temperature to 325 degrees.

Bake for 40 minutes. Turn off the oven and prop the door open just an inch (w/handle of a wooden spoon, for example). This will allow the cheesecake to cool down very slowly, creating the perfect texture.

After 20 minutes, remove the cheesecake from the oven and allow to cool to room temperature. Serve it at either room temperature or chill it for several hours in your refrigerator and it will be much easier to slice with a wet knife.

If you like, melt some lilikoi jelly in a sauce pan and drip it over the slices when serving.