Best Cheesecake Hawaiian Style Recipes

AMY'S LILIKOI CHEESECAKE

Steps:

• Add cookies to blender, chopper or food processor.
• Blend until fine crumbs are formed. Press cookies into a springform pan/mold and put in freezer for 10-15 minutes to form crust.
• Bend sugar and cream cheese in mixer until well blended.
• Add eggs and continue blending. Stop and scrape sides occasionally and continue blending until ingredients are incorporated.
• Add lilikoi concentrate and blend for 1 more minute.
• Remove crust from freezer, pour cream cheese mixture over crust.
• Place pan in water bath and bake at 350 for 60 minutes.
• Once cheesecake is done, you can opt to leave the cheesecake in the oven with the door ajar for 30-45 minutes.
• This along with cooking in a water bath will prevent your cheesecake from cracking.
• Once at room temperature, place cheesecake in refrigerator for at least 2+ hours.
• When ready to server, prepare the glaze.
• Add water, sugar and lilikoi concentrate to a small pot and whisk on medium heat 1-2 minutes.
• Add cornstarch and whisk until sauce thickens.
• You can allow to cool to room temperature, then pour over entire cheesecake or drizzle on individual pieces.

HAWAIIAN CHEESECAKE

Steps:

• To make crust: Preheat oven to 400 degrees.
• Butter a 10-inch springform pan and dust with granulated sugar-knock out excess.
• In a shallow baking pan toast nuts in middle of oven until golden, around 6-7 minutes.
• Be careful though, they can burn fast.
• Finely chop nuts and transfer to a bowl.
• Stir in a pinch of salt and all remaining ingredients except butter.
• Mix well.
• Melt butter and drizzle over crust mixture, tossing with a fork.
• Transfer mixture to the prepared pan and press evenly onto bottom and 3/4 the way up the sides of pan.
• Bake crust in middle of oven for 10 minutes.
• Remove and cool on a wire rack.
• Set aside.
• Reduce oven to 325 degrees.
• To make filling: Peel and core pineapple.
• Cut pineapple into 1/4 inch dice and in a 3 quart saucepan cook with brown sugar over medium low heat, uncovered, for about 40 minutes.
• You want it cooked down and almost dry-on the sticky side.
• In a large bowl beat together the cream cheese and granulated sugar until fluffy.
• Add creme fraiche and pineapple, beating until well combined.
• Add eggs 1 at a time, beating at low speed after each addition until just combined.
• Pour filling into crust, smoothing top and bake on a baking sheet in middle of oven until filling is set and top is lightly browned, around 80 minutes.
• Transfer cake in pan to a wire rack and cool completely.
• Cover with plastic wrap and chill for 24 hours.
• Preheat oven to 350 degrees.
• Remove cake from fridge, remove plastic wrap and run a knife around sides.
• Remove side of pan and transfer cake to a serving platter.
• In a baking pan toast coconut and 1/4 cup of chopped macadamia nuts, stirring occasionally until golden-around 8 minutes.
• Cool.
• In a bowl stir together sour cream, confectioners sugar, and vanilla.
• Spread sour cream mixture gently over top of cake.
• Sprinkle toasted coconut-macadamia nut mixture over top of sour-cream mixture.

HAWAIIAN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.
• Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.
• Refrigerate cheesecake 8 hours to overnight.
• Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.