Lilikoi Cheesecakes

Lilikoi Cheesecakes

I love kitchen gadgets and I love deals. So when I saw the mini cheesecake pans at Home Goods I just had to get it. I must say they are really wonderful. The removable bottoms make it a cinch to pop the little things out and cleanup of the pan was really easy. Now you do not need to get the pan to make the mini-cheesecakes, if you have a silicone mini muffin pan it works just as well. Just butter the base and sides of the each cup before you put in the batter.

I started out wanting to make mini-cheesecakes. I have tried a couple of  recipes before and instead of using a tried and tested one I had to go do something different. These came out more tasting more like egg custard cheesecakes. So I added a bit more cream cheese whipped with sugar on top. Then I topped it off with some fresh-cut pineapple and poured a little Lilikoi syrup on top. When Sumier and Altaf came over and tried it there was a bit of confusion as to what it was but they both definitely loved it. Janak called it Sumier’s surprise #3. However, Sumier said he had enough of surprises so I named it Lilikoi Cheesecakes. They also do not really look like cheesecakes and have a wonderful look on the sides as they sort of fold down.

I got the Lilikoi syrup from Hawaii and you can buy it online as well. It is absolutely delicious and works really well with ice cream too!. I hope you enjoy it.

Recipe

makes 12

• 2 eggs
• 4 tbsp butter melted
• 2/3 cup crushed graham crackers
• 2 eggs
• 6 oz cream cheese
• 1/4 cup sugar plus 2 tbsp

Topping

• 3 tbsp cream cheese (room temperature)
• 1 tbsp sugar
• pineapple chopped
• lilikoi syrup (passionfruit)

Method

Preheat your oven to 350F. Lightly butter the cavities.

Mix the crackers and butter together. Press the mixture into the base of each cavity. Make sure it is pressed down and firm with no gaps. You can use the back of a teaspoon to press down.

Blend the eggs, cream cheese and sugar in a food processor until smooth. Divide equally among the cavities. Bake for 25-30 mins. Remove from the oven and let it cool for about 5 minutes. Then pop out the mini cheesecakes. At this point you can refrigerate them.

Before you are ready to serve you can whip the  cream cheese with the sugar. Divide equally among each of the cheesecakes. Then top with chopped pineapple and drizzle with Lilikoi syrup.