Silky smooth creamy New York Cheesecake with a tart, tangy flavorful lilikoi topping. Perfect for the lilikoi and/or cheesecake lover! Perfect for Easter dinner.

Food process graham crackers coarsely and mix with melted butter. Press into a 9" springform pan and bake at 350 for 4 min. to set.

Step 2

Beat one8 oz. brick cream cheese, 1/3 cup sugar and the corn starch on low for 3 minutes, scraping down the sides after each minute.

Step 3:

Beat in the rest of the cream cheese, 1 package at a time, for one min. each. Add the rest of the sugar and beat, then the vanilla and eggs one at a time, . Gently mix in cream just until combined.

Step 4:

Pour on top of crust and place in a water bath. Bake at 350*F for about 75 minutes, until the top and edges have set and the inside is still a little wobbly. Cool on counter 3 hours.

Step 5:

Mix together corn starch and water in a small bowl. Combine with lilkoi puree and sugar in a saucepan over medium heat. Bring to gentle boil and stir until it becomes translucent. Cool for 10-15 min.

Step 6:

Pour topping on top of cooled cheesecake then refrigerate 3+ hours, but preferably overnight. Enjoy!

This was so creamy and smooth. Everyone loved it. We loved the tartness of the passionfruit mixed with the creaminess of the cheesecake.

Meet Nicole  and Andrea

Our favorite recipes are easy, healthy and delicious meals or scrumptious desserts. Come cook with us!