Macadamia cheesecake

 
                            MACADAMIA CHEESECAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
 
   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.
  
 
 
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