Macadamia Cheesecake



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

DIRECTIONS:

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.

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 ***

1. 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.



Macadamia Cheesecake