Silky Lilikoi Cheesecake
This is a no-bake cheesecake made with lilikoi (passion fruit), simple shortbread cookie crust made with Kaui Kookies and topped with a lilikoi mirror top. If you don't have access to fresh passion fruit, feel free to use frozen juice.
Shortbread Cookie crust:
- 15 Kaui Kookie Macadamia Shortbread Cookies, crushed
- 6 tablespoons butter, melted
- 4 tablespoons light brown sugar
- 1/2 teaspoon salt
- 1 block cream cheese, room temp
- 1 block silken tofu
- 4 tablespoons passion-fruit juice
- 1 Tahitian vanilla bean, split and scraped
- 1/2 cup heavy cream
- 2 1/2 teaspoons powdered gelatin
- 3/4 cup sugar
- 4 fresh-ripe passion fruits, juiced and some seeds reserved *(if fresh not available, use frozen juice)
- 1/2 teaspoon powdered gelatin
Order Kaui Kookies - Kaui Kookies are and Island favorite enjoyed by locals and visitors alike. Be sure to order a few extra boxes to keep around the house as they don't last long.
Kaui Kookie Crust:
Preheat the oven to 350'F.
Butter an 8" round baking pan. Put the Kauai Kookie Macadamia Shortbread Cookie crumbs, sugar and salt in a bowl, mix with a fork. Add melted butter and mix well. Transfer the mixture to the prepared pan and press it down in an even layer. Bake 10 minutes and cool.
Put the tofu, passion fruit juice in food processor or blender and mix until smooth.
Heat heavy cream in a small saucepan until slightly warm. Add gelatin and mix until dissolved. Remove from heat.
Put the softened cream cheese, sugar, salt and vanilla seeds in a bowl and beat until fluffy. Fold in the cream and the passion-fruit tofu mixture until fully incorporated. Pour into the crust and refrigerate for at least 6 hours.
Strain the passion-fruit juice and place in a small saucepan over low heat. Add the powdered gelatin and stir until dissolved. Remove from the heat and let it cool. Meanwhile rinse some of the passion-fruit seeds and place on top of the set cheesecake. Pour the passion-fruit mixture on top and let it set in the refrigerator for at least one hour