Lilikoi Passion Fruit Cheesecake by @manningherkitchen

1h50
Hard

10 servings

🌾

300 g

Flour

🍬

100 g

Sugar

🧈

100 g

Butter

🍪

100 g

Biscoff Cookie Butter

🧂

1.5 g

Salt

🥚

4 large eggs

Egg

🧀

3

Cream Cheese

🥛

250 g

Mascarpone Cheese

🍬

300 g

White Sugar

🥚

3

Eggs

🌼

5 ml

Vanilla Extract

🍋

5 ml

Lemon Juice

🥭

240 ml

Lilikoi Curd

Preparation Steps

  1. 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

  2. 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

  3. Step 3/28

    Add 1 egg to the crumb mixture.

    egg
    🥣mixing bowl

  4. Step 4/28

    Mix just until a crumbly dough forms; do not overwork the dough.

    egg
    🥣mixing bowl

  5. 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

  6. 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

  7. Step 7/28

    Freeze the prepared crust for 15 min.

    🍰9-inch springform pan

  8. Step 8/28

    Preheat the oven to 320°F / 160°C.

  9. Step 9/28

    Place the pie plate on the oven rack below the rack for the cheesecake pan.

    🥧pie plate

  10. Step 10/28

    Fill the pie plate with hot water until it is almost full to create steam during baking.

    hot water
    🥧pie plate

  11. 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

  12. Step 12/28

    Beat the cheeses with the paddle attachment until completely smooth.

    full-fat cream cheese
    mascarpone cheese

  13. Step 13/28

    Add the remaining 200 g granulated sugar to the cheese mixture.

    granulated sugar
    🥛measuring cups

  14. Step 14/28

    Mix until the sugar is fully incorporated and the filling is smooth.

    granulated sugar

  15. Step 15/28

    Add the remaining 3 eggs one at a time, mixing after each addition.

    egg

  16. Step 16/28

    Add the vanilla extract and lemon juice to the filling.

    vanilla extract
    lemon juice
    🥄measuring spoons

  17. Step 17/28

    Mix briefly until the vanilla extract and lemon juice are evenly incorporated.

    vanilla extract
    lemon juice

  18. Step 18/28

    Remove the filling from the stand mixer.

    🥣mixing bowl

  19. Step 19/28

    Fold half of the lilikoi curd into the cheesecake filling using a rubber spatula.

    lilikoi curd
    🥄rubber spatula
    🥣mixing bowl

  20. 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

  21. Step 21/28

    Bake the cheesecake for 70 min at 320°F / 160°C.

    🍰9-inch springform pan
    🥧pie plate

  22. Step 22/28

    Check that the edges are golden and the center remains slightly jiggly.

    🍰9-inch springform pan

  23. Step 23/28

    Turn off the oven and crack the oven door open.

  24. Step 24/28

    Leave the cheesecake in the oven for 60 min to cool gradually and reduce cracking.

    🍰9-inch springform pan

  25. Step 25/28

    Remove the cheesecake from the oven and cool it to room temperature.

    🍰9-inch springform pan

  26. Step 26/28

    Cover the cooled cheesecake tightly with plastic wrap.

    🫧plastic wrap
    🍰9-inch springform pan

  27. Step 27/28

    Refrigerate the cheesecake overnight, at least 8 hours, until fully chilled and set.

    🍰9-inch springform pan

  28. 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, Eggs, Vanilla extract, Lemon juice, Lilikoi curd

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

Type Of Dish

Dessert, Cake

Occasions

Celebration, Dinner party, Holiday, Potluck, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American, Hawaiian-inspired

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)