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Hawaiian Lilikoi Cheesecake Recipe

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This Hawaiian Lilikoi Cheesecake features a buttery shortbread crust layered with a rich and creamy blend of quark, mascarpone, and cream cheese, topped with tangy and luscious lilikoi (passionfruit) curd, and finished with a light whipped cream frosting. The cheesecake is baked to a silky, slightly jiggly perfection and chilled overnight to set, making it a tropical-inspired dessert that beautifully balances sweet and tart flavors.

Ingredients

Shortbread Crust

  • 2 cups flour plus 2 tablespoons flour (300 grams)
  • 1/2 cup sugar (100 grams)
  • 200 grams butter, cubed
  • 1/4 teaspoon salt
  • 1 egg

Cheesecake Filling

  • 500 grams quark cheese (white cheese/gvina levana)
  • 250 grams mascarpone cheese
  • 225 grams cream cheese (30% fat)
  • 200 grams white sugar (1 cup)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Lilikoi Curd

  • 1/2 cup lilikoi puree or lilikoi juice (frozen passionfruit, defrosted)
  • 1/4 cup sugar
  • 85 grams butter, cubed
  • 2 eggs
  • 2 egg yolks

Whipped Cream Topping

  • 1/2 cup whipping cream
  • 1 tablespoon white sugar
  • 1 tablespoon dry vanilla pudding mix (to stabilize cream)

Instructions

  1. Prepare Shortbread Crust: Add flour, sugar, butter, and salt to a food processor fitted with the ‘S’ blade attachment. Blend until crumbs form, then add the egg and blend just until the dough forms, though it will remain somewhat crumbly. Press this mixture firmly into the base and up the sides of a springform pan. For a thinner crust, use less crumb mixture. Freeze the crust for 15 minutes before filling.
  2. Make Cheesecake Filling and Bake: Preheat your oven to 320ºF (160ºC). In a stand mixer bowl fitted with the paddle attachment, mix quark, mascarpone, and cream cheese until smooth. Add sugar and mix again. Incorporate eggs one at a time, followed by vanilla extract and lemon juice. Pour the filling onto the chilled crust. Bake for 1 hour and 10 minutes. The cheesecake edges should be golden, while the center remains slightly jiggly. Remove from the oven, wrap tightly with plastic wrap and refrigerate overnight to set. If condensation forms, gently dab the top dry before further use.
  3. Prepare Lilikoi Curd: In a small saucepan over low heat, combine lilikoi juice, sugar, and butter; stir until butter melts. In a separate bowl, whisk 2 eggs and 2 yolks vigorously. Slowly pour the warm lilikoi mixture into the eggs while constantly whisking to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring continuously until it thickens (about 4-6 minutes) to a consistency similar to hair conditioner. Strain through a fine strainer into a bowl to remove lumps. Cover with cling wrap pressed directly onto the surface to avoid skin formation and chill overnight along with the cheesecake. The curd can also be made up to a week ahead.
  4. Whip the Cream: After assembling the cheesecake, whip the cream until stiff peaks form. Add sugar and dry vanilla pudding mix, continuing to whip for another minute until the cream holds shape well.
  5. Assemble the Cheesecake: Remove the cheesecake from the fridge. Carefully run a plastic knife along the edges between crust and pan to loosen it. Release and remove the springform pan sides. Spread the chilled lilikoi curd evenly over the top of the cheesecake, leaving a small border of golden cake visible. Use the back of a spoon to create gentle wavy patterns in the curd. Slice the cheesecake with a knife dipped in hot water and dried before each cut for clean slices. Pipe decorative whipped cream flowers at the edge of each slice.
  6. Storage: To keep fresh, cover and refrigerate for up to 4 days. To freeze, omit piping whipped cream. Cover the whole cheesecake tightly with cling wrap before or after applying curd and freeze in a secure spot for up to 3 weeks. Thaw at room temperature before serving and add whipped cream topping fresh.

Notes

  • Freezing the crust before filling helps it hold together better during baking.
  • Using dry vanilla pudding mix in whipped cream stabilizes it so it holds its shape longer.
  • Careful temperature control when making curd prevents eggs from curdling.
  • Dipping the knife in hot water between cuts ensures clean cheesecake slices.
  • Chilling the cheesecake overnight is essential for proper setting and flavor development.
  • The lilikoi curd can be prepared in advance and stored refrigerated for up to a week.
  • Do not pipe whipped cream before freezing the cheesecake to preserve texture.

Find it online: https://marthatasty.com/hawaiian-lilikoi-cheesecake-recipe/