Lilikoi Passion Fruit Cheesecake by @manningherkitchen

Name: Lilikoi Passion Fruit Cheesecake
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 10 servings
Ingredients: 300 g Flour 2 cups plus 2 tbsp; 100 g Sugar 1/2 cup, for the crust; 100 g Butter cubed; 100 g Biscoff Cookie Butter or use regular butter instead for 200g total butter; 1.5 g Salt; 4 large eggs + 3 Egg for the crust, for the filling; 3 Cream Cheese 8oz blocks, full fat, softened; 250 g Mascarpone Cheese or another 8oz of cream cheese; 300 g White Sugar 1 cup, for the filling; 5 ml Vanilla Extract; 5 ml Lemon Juice; 240 ml Lilikoi Curd half the batch, recipe linked in comments, rest used for topping

1h50

10 servings

🌾

300 g

Flour

🍬

100 g

Sugar

🧈

100 g

Butter

🍞

100 g

Biscoff cookie butter

🧂

1.5 g

Salt

🥚

4 large eggs + 3

Egg

🧀

3

Cream cheese

🧀

250 g

Mascarpone cheese

🍬

300 g

White sugar

🍦

5 ml

Vanilla extract

🍋

5 ml

Lemon juice

🥛

240 ml

Lilikoi curd

Add
Add the all-purpose flour, 100 g granulated sugar, unsalted butter, Biscoff cookie butter, and salt to a mixing bowl.
Rub
Rub the crust ingredients together with your hands until the mixture resembles coarse crumbs.
Add
Add 1 egg to the crumb mixture.
Mix
Mix just until a crumbly dough forms; do not overwork the dough.
Press
Press the dough firmly over the base of the 9-inch springform pan.
Press
Press the remaining dough up the sides of the pan as high as possible.
Freeze
Freeze the prepared crust for 15 min.
Preheat
Preheat the oven to 320°F / 160°C.
Place
Place the pie plate on the oven rack below the rack for the cheesecake pan.
Fill
Fill the pie plate with hot water until it is almost full to create steam during baking.
Add
Add the softened full-fat cream cheese and mascarpone cheese to a mixing bowl or stand mixer bowl.
Beat
Beat the cheeses with the paddle attachment until completely smooth.
Add
Add the remaining 200 g granulated sugar to the cheese mixture.
Mix
Mix until the sugar is fully incorporated and the filling is smooth.
Add
Add the remaining 3 eggs one at a time, mixing after each addition.
Add
Add the vanilla extract and lemon juice to the filling.
Mix
Mix briefly until the vanilla extract and lemon juice are evenly incorporated.
Remove the filling from the stand mixer.
Fold
Fold half of the lilikoi curd into the cheesecake filling using a rubber spatula.
Pour
Pour the cheesecake filling into the frozen shortbread crust.
Bake
Bake the cheesecake for 70 min at 320°F / 160°C.
Check that the edges are golden and the center remains slightly jiggly.
Crack
Turn off the oven and crack the oven door open.
Cool
Leave the cheesecake in the oven for 60 min to cool gradually and reduce cracking.
Cool
Remove the cheesecake from the oven and cool it to room temperature.
Wrap
Cover the cooled cheesecake tightly with plastic wrap.
Refrigerate
Refrigerate the cheesecake overnight, at least 8 hours, until fully chilled and set.
Spread
Spread the remaining lilikoi curd over the chilled cheesecake before serving.

Lilikoi Passion Fruit Cheesecake by @manningherkitchen

1h50

10 servings

🌾

300 g

Flour

🍬

100 g

Sugar

🧈

100 g

Butter

🍞

100 g

Biscoff cookie butter

🧂

1.5 g

Salt

🥚

4 large eggs + 3

Egg

🧀

3

Cream cheese

🧀

250 g

Mascarpone cheese

🍬

300 g

White sugar

🍦

5 ml

Vanilla extract

🍋

5 ml

Lemon juice

🥛

240 ml

Lilikoi curd

Preparation Steps

Step 1/28
Add the all-purpose flour, 100 g granulated sugar, unsalted butter, Biscoff cookie butter, and salt to a mixing bowl.
🌾all-purpose flour
🍬granulated sugar
🧈unsalted butter
🍞Biscoff cookie butter
🧂salt
🥣mixing bowl
🥄measuring cups
🥄measuring spoons
Step 2/28
Rub the crust ingredients together with your hands until the mixture resembles coarse crumbs.
🌾all-purpose flour
🍬granulated sugar
🧈unsalted butter
🍞Biscoff cookie butter
🧂salt
🥣mixing bowl
Step 3/28
Add 1 egg to the crumb mixture.
🥚egg
🥣mixing bowl
Step 4/28
Mix just until a crumbly dough forms; do not overwork the dough.
🥚egg
🥣mixing bowl
Step 5/28
Press the dough firmly over the base of the 9-inch springform pan.
🌾all-purpose flour
🍬granulated sugar
🧈unsalted butter
🍞Biscoff cookie butter
🧂salt
🥚egg
🍳9-inch springform pan
Step 6/28
Press the remaining dough up the sides of the pan as high as possible.
🌾all-purpose flour
🍬granulated sugar
🧈unsalted butter
🍞Biscoff cookie butter
🧂salt
🥚egg
🍳9-inch springform pan
Step 7/28
Freeze the prepared crust for 15 min.
🍳9-inch springform pan
Step 8/28
Preheat the oven to 320°F / 160°C.
Step 9/28
Place the pie plate on the oven rack below the rack for the cheesecake pan.
🍰pie plate
Step 10/28
Fill the pie plate with hot water until it is almost full to create steam during baking.
💧hot water
🍰pie plate
Step 11/28
Add the softened full-fat cream cheese and mascarpone cheese to a mixing bowl or stand mixer bowl.
🧀full-fat cream cheese
🧀mascarpone cheese
🥣mixing bowl
Step 12/28
Beat the cheeses with the paddle attachment until completely smooth.
🧀full-fat cream cheese
🧀mascarpone cheese
Step 13/28
Add the remaining 200 g granulated sugar to the cheese mixture.
🍬granulated sugar
🥄measuring cups
Step 14/28
Mix until the sugar is fully incorporated and the filling is smooth.
🍬granulated sugar
Step 15/28
Add the remaining 3 eggs one at a time, mixing after each addition.
🥚egg
Step 16/28
Add the vanilla extract and lemon juice to the filling.
🍦vanilla extract
🍋lemon juice
🥄measuring spoons
Step 17/28
Mix briefly until the vanilla extract and lemon juice are evenly incorporated.
🍦vanilla extract
🍋lemon juice
Step 18/28
Remove the filling from the stand mixer.
🥣mixing bowl
Step 19/28
Fold half of the lilikoi curd into the cheesecake filling using a rubber spatula.
🥛lilikoi curd
🥄rubber spatula
🥣mixing bowl
Step 20/28
Pour the cheesecake filling into the frozen shortbread crust.
🧀full-fat cream cheese
🧀mascarpone cheese
🍬granulated sugar
🥚egg
🍦vanilla extract
🍋lemon juice
🥛lilikoi curd
🍳9-inch springform pan
🥄rubber spatula
Step 21/28
Bake the cheesecake for 70 min at 320°F / 160°C.
🍳9-inch springform pan
🍰pie plate
Step 22/28
Check that the edges are golden and the center remains slightly jiggly.
🍳9-inch springform pan
Step 23/28
Turn off the oven and crack the oven door open.
Step 24/28
Leave the cheesecake in the oven for 60 min to cool gradually and reduce cracking.
🍳9-inch springform pan
Step 25/28
Remove the cheesecake from the oven and cool it to room temperature.
🍳9-inch springform pan
Step 26/28
Cover the cooled cheesecake tightly with plastic wrap.
🧻plastic wrap
🍳9-inch springform pan
Step 27/28
Refrigerate the cheesecake overnight, at least 8 hours, until fully chilled and set.
🍳9-inch springform pan
Step 28/28
Spread the remaining lilikoi curd over the chilled cheesecake before serving.
🥛lilikoi curd
🥄rubber spatula

Composition

Ingredients

Types

Spreads, Seasonings, Eggs, Dairy, Flavorings, Fruits, Fruit preserves

Ingredients

Flour, Sugar, Butter, Biscoff cookie butter, Salt, Egg, Cream cheese, Mascarpone cheese, White sugar, Vanilla extract, Lemon juice, Lilikoi curd

Notes

Flour (2 cups plus 2 tbsp), Sugar (1/2 cup, for the crust), Butter (cubed), Biscoff cookie butter (or use regular butter instead for 200g total butter), Egg (for the crust, for the filling), Cream cheese (8oz blocks, full fat, softened), Mascarpone cheese (or another 8oz of cream cheese), White sugar (1 cup, for the filling), Lilikoi curd (half the batch, recipe linked in comments, rest used for topping)

Allergens

Gluten, Soy, Egg, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

610 kcal

Macro nutrients

Protein: 9g, Total fat: 40g, Saturated fat: 24g, Carbohydrates: 53g, Sugars: 40g, Fiber: 1g

Nutritional Information

Minerals

Calcium: 180mg, Sodium: 370mg, Iron: 1.4mg, Potassium: 240mg

Vitamins

Vitamin A: 340µg RAE, Vitamin D: 1.5µg, Vitamin B12: 0.9µg

Preparation

Time Information

Preparation

40 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 50 minutes

Difficulty

Level

Hard (3/4)

Steps

28 steps

Equipments

Utensils

mixing bowl, 9-inch springform pan, rubber spatula, measuring cups, measuring spoons, pie plate, plastic wrap

Appliances

Oven, Stand mixer, Freezer, Refrigerator

Type

Type Of Dish

Dessert

Occasions

Celebration, Dinner party, Holiday, Potluck, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American, Hawaiian

Geographic

United States, Hawaii

Various

Aspect

Texture

Creamy, Smooth, Dense, Buttery, Crumbly, Silky

Flavors

Sweet, Tangy, Buttery, Vanilla, Caramelized, Tropical, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because the cheesecake contains dairy and eggs), fridge : 5 days (Store covered tightly with plastic wrap or in an airtight container,Keep refrigerated at or below 4°C / 40°F), freezer : 2 months (Freeze slices tightly wrapped in plastic wrap and foil,Freeze without lilikoi curd topping if possible,Thaw overnight in the refrigerator)

300 g

Flour

100 g

Sugar

100 g

Butter

100 g

Biscoff cookie butter

1.5 g

Salt

4 large eggs + 3

Egg

3

Cream cheese

250 g

Mascarpone cheese

300 g

White sugar

5 ml

Vanilla extract

5 ml

Lemon juice

240 ml

Lilikoi curd

300 g

Flour

100 g

Sugar

100 g

Butter

100 g

Biscoff cookie butter

1.5 g

Salt

4 large eggs + 3

Egg

3

Cream cheese

250 g

Mascarpone cheese

300 g

White sugar

5 ml

Vanilla extract

5 ml

Lemon juice

240 ml

Lilikoi curd

Preparation Steps

Step 1/28

Step 2/28

Step 3/28

Step 4/28

Step 5/28

Step 6/28

Step 7/28

Step 8/28

Step 9/28

Step 10/28

Step 11/28

Step 12/28

Step 13/28

Step 14/28

Step 15/28

Step 16/28

Step 17/28

Step 18/28

Step 19/28

Step 20/28

Step 21/28

Step 22/28

Step 23/28

Step 24/28

Step 25/28

Step 26/28

Step 27/28

Step 28/28

Composition

Preparation

Type