Name: Liliko‘i Cheesecake
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: Yield: one 10-inch cake
Cuisine: American
Ingredients: Pinch of salt (about ⅛ teaspoon or less); 8 ounces cream cheese (⅓ less fat or regular), at room temperature; 8 tablespoons (1 stick) unsalted butter, cold; 16 ounces thick Creek yogurt; 1 teaspoon vanilla sugar, or ½ teaspoon vanilla extract; ½ cup sugar; 1 egg; 4 ounces sour cream; 2 eggs; 2 teaspoons vanilla sugar, or 1 teaspoon vanilla extract; 1¼ cups sugar; 1½ teaspoons baking powder; 1½ cups unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough; ½ cup liliko‘i juice (see note 1 at end of recipe); 2 tablespoons lemon juice; 5 tablespoons cornstarch; 1 cup water; ½ cup thawed-from-frozen liliko‘i/passion fruit juice, or ⅔ cup fresh liliko‘i juice (see note 2 at end of recipe); 2 tablespoons potato starch (for a translucent glaze), or 2 tablespoons cornstarch (for an opaque glaze); 5 tablespoons sugar (adjust sugar as needed, but keep taste on the tangy side)

Preparation info

Yield:
one
10 inch cake

Difficulty
Easy
Ready in
1 hr 35

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

Liliko‘i is the name used for passion fruit in Hawaii, where the fruit grows abundantly. The vines also grow in South America and are often sold as climbers in nurseries around the world. When I lived in Virginia and in Texas, I planted these vines as summer climbers. In Texas, I planted the vine by my koi pond, tucked in an outdoor corner of our limestone house. With the high temperatures, heat radiated from the limestone wall, and the vine flourished, showing off the most delicate, beauti