Go Back
cheesecake lilikoi slice

Hawaiian Lilikoi Cheesecake

Estee
A delicious hawaiian cheesecake made with shortbread crust, creamy cheesecake filling and liikoi curd. Topped with fresh whipped cream.
5 from 1 vote
Prep Time 1 hr
Cook Time 1 hr 10 mins
Course dessert
Servings 10 slices

Equipment

  • 9 inch round springform pan

Ingredients
  

Shortbread Crust

  • 2 cup flour plus 2 TBS flour (300 gram)
  • 1/2 cup sugar (100 gram)
  • 200 gram butter, cubed
  • 1/4 tsp salt
  • 1 egg

Cheesecake Filling

  • 500 gram quaker cheese(white cheese/gvina levana)
  • 250 gram mascarpone cheese
  • 225 gram cream cheese 30%
  • 200 gram white sugar (1 cup)
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon juice

Lilikoi Curd

  • 1/2 cup lilikoi puree/lilikoi juice/ frozen passionfruit, defrosted
  • 1/4 cup sugar
  • 85 gram butter, cubed
  • 2 eggs
  • 2 egg yolks

Whipped Cream

  • 1/2 cup whipping cream
  • 1 TBS white sugar
  • 1 TBS vanilla pudding mix, dry this helps stabilize the cream

Instructions
 

  • Shortbread Crust:
  • Add flour, sugar, butter, and salt to a food processor fitted with the "S" blade attachment.
    Blend until crumbs form and add the egg.
    Blend just until a dough forms. It will still be crumbly.
  • Press into the base of a springform pan and up the sides as high as you can go. Press it down tightly so it sticks together. If you like a thinner crust you dont have to use all of the crumb mixture .
    Freeze for 15 minutes before adding filling.

Cheesecake Filling

  • Preheat the oven to 320º f/ 160º c.
    To a bowl or the bowl of a stand mixer fitted with the paddle attachment, add the cheeses and mix until smooth.
    Add the sugar, mix.
    Add eggs one at a time.
    Add in vanilla and lemon juice.
    Pour into the frozen crust and bake for 1 hour, 10 minutes. The edges will be golden and the centre of the cheesecake still jiggly.
    Cover well with plastic wrap and place in the fridge to set overnight.
    (when you remove it from the fridge if there is condensation on the cheesecake top, simply dab it with a paper towel until dry).

Lilikoi Curd

  • Add lilikoi juice/puree, sugar and butter to a small saucepan set over low heat. Stir and cook until the butter is melted.
    In a separate bowl, whisk the eggs (2 eggs), and egg yolk (2 yolks) very well.
    While whisking the eggs, slowly pour in the warm lilikoi/butter mixture into the egg mixture. you must whisk constantly to not curdle the eggs.
    Once combined, pour the whole mixture back into the saucepan and heat once again, stirring continuously until the mixture thickens, 4-6 minutes. It should be the consistency of Pantene conditioner!
    Set a strainer over a glass bowl and pour in the lilikoi curd. Press the curd against the strainer to help it through the holes and then scrape the curd off the bottom of the strainer into the bowl. Try your homemade curd!! delicious!
    Cover the curd with cling wrap, being sure to press the cling wrap onto the top of the curd so it sticks. This prevents any air from creating a "crust" while it cools.
    Place in the fridge and let sit overnight with the cheesecake. The curd can be made up to a week in advance.

Whipped Cream

  • Whip the cream after the cheesecake is assembled.
    Whip cream until stiff, then add the sugar and pudding mix and continue mixing for another minute, until the cream holds its shape when you pull out the whisk.

Assemble Cheesecake

  • Remove cheesecake from the fridge. Gently slide a plastic knife around the edges, between the crust and the pan, being careful not to break the crust.
    Release the springform pan and remove the edge.
    Spread lilikoi curd over the top of the cheesecake, leaving a tiny edge of golden cheesecake peeking through. Use the back of a spoon in a back and forth manner to create a wavy pattern with the curd.
    Slice the cheesecake into slices: I like to dip my knife in hot water for 10 seconds, then dry it off before slicing for the cleanest cut.
    Once sliced into desired slices, pipe a flower of whipped cream at the edge of each slice. Enjoy!
  • To Keep: Cover and place in the fridge for around 4 days.
    To freeze: do not pipe whipped cream. Cover the whole cheesecake with cling wrap before or after adding the curd, and place in the freezer in a safe space(where nothing will be put on top of the crust), for 3 weeks. Let thaw at room temperature and pipe whipping cream on before serving.
Keyword cheesecake, lilikoi, shavuos, shavuot