Macadamia-Mocha Cheesecake

[Dee]

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

 

Instructions:

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 min

*** 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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