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    Macadamia Cheesecake


    Source of Recipe


    AllRecipes

    Recipe Link: http://www.allrecipes.com

    List of Ingredients




    3/4 c Macadamia nuts,salted
    1/2 c Graham cracker crumbs
    2 tb Butter or margarine,melted
    1/2 c Sugar
    1 pk Cream cheese (3 oz)
    2 pk Cream cheese (8 oz)
    4 Large egg yolks
    3 tb Liqueur*
    1 t Vanilla
    Whipped cream (opt)
    Strawberries (opt)
    Mint sprigs (opt)
    -----LILIKOI SAUCE-----
    1 1/4 c Passion fruit puree
    1/3 c Sugar
    1 tb Cornstarch
    -----STRAWBERRY SAUCE-----
    1/2 c Strawberries

    Recipe



    1. In a blender, whirl 1/4 cup nuts until ground;
    scrape into an 8" cake pan with removable rim. Add
    cracker crumbs, butter, and 1 tablespoon sugar; mix
    and press over pan bottom.
    2. Chop remaining nuts. In a bowl, beat smoothly with
    a mixer the remaining sugar, cream cheese, yolks,
    liqueur, and vanilla; scrape bowl as needed. Mix in
    chopped nuts.
    3. Spread batter onto crust in pan. Bake in 325'F.
    oven until cake jiggles only slightly when gently
    shaken, about 40 minutes. Let cool on a rack, then
    cover and chill until cold, at least 2 hours or up 1
    day.
    4. Run a knife between cake and rim; remove rim. Spoon
    2 tablespoons lilikoi sauce ont each dessert plate;
    spoon strawberry sauce in dots onto lilikoi sauce.
    Pull a knife tip through dots to make designs. Set
    cake wedges on plates; garnish with cream, berries,
    and mint.


    *** LILIKOI SAUCE ***
    1. To make passion fruit puree, cut 24 passion fruit
    (about 2 pounds total) in half; scoop pulp and seeds
    into a fine strainer over a bowl. Rub firmly to remove
    all pulp from seeds; discard seeds. (For frozen puree,
    call Gourmet France, Inc., at 818-768-4300; cost is
    about $12 for 2 pounds, plus shipping.)
    2. In a 1 to 1 1/2 quart pan, mix sugar and
    cornstarch; add puree. Stir over medium-high eat until
    boiling, 4-5 minutes. Let cool; stir occasionally. If
    made ahead, chill airtight up to 1 day.

    *** STRAWBERRY SAUCE ***
    In a blender, smoothly puree strawberries. Rub through
    a fine strainer into a bowl; discard seeds. If made
    ahead, chill airtight up to 1 day; stir to use.


    YIELD: 16 Servings
 

 

 

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