Macadamia Cheesecake
By: Anonymous
Published: Friday, February 12, 2010 - 6:42pm

Ingredients




cup Macadamia nuts,salted
cup Graham cracker crumbs
2 tablespoons Butter or margarine,melted
cup Sugar
1 pkt Cream cheese (3 oz)
2 pkts Cream cheese (8 oz)
4 lrgs egg yolks
3 tablespoons Liqueur*
1 teaspoon Vanilla
Whipped cream (opt)
Strawberries (opt)
Mint sprigs (opt)
cup Passion fruit puree
cup Sugar
1 tablespoon Cornstarch
cup Strawberries

Preparation

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 onto each dessert plate; spoon strawberry sauce in dots onto lilikoi sauce. Pull a knife tip through dots to make designs. 5 Set cake wedges on plates; garnish with cream, berries, and mint. 6 *** LILIKOI SAUCE*** 7 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 about $12 for 2 pounds, plus shipping.) 8 In a 1 to 1 1/2 quart pan, mix sugar and cornstarch; add puree. 9 Stir over medium-high eat until boiling, 4-5 minutes. Let cool; stir occasionally. If made ahead, chill airtight up to 1 day. 10 *** STRAWBERRY SAUCE*** 11 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.