3/4 c Macadamia nuts,salted
1/2 c Graham cracker crumbs
2 tb Butter or margarine,melted
1/2 c Sugar
1 pk Cream cheese (3 oz)
2 pk Cream cheese (8 oz)
4 Large egg yolks
3 tb Liqueur*
1 t Vanilla
Whipped cream (opt)
Strawberries (opt)
Mint sprigs (opt)
-----LILIKOI SAUCE-----
1 1/4 c Passion fruit puree
1/3 c Sugar
1 tb Cornstarch
-----STRAWBERRY SAUCE-----
1/2 c Strawberries
1. In a blender, whirl 1/4 cup nuts until ground;
scrape into an 8" cake pan with removable rim. Add
cracker crumbs, butter, and 1 tablespoon sugar; mix
and press over pan bottom.
2. Chop remaining nuts. In a bowl, beat smoothly with
a mixer the remaining sugar, cream cheese, yolks,
liqueur, and vanilla; scrape bowl as needed. Mix in
chopped nuts.
3. Spread batter onto crust in pan. Bake in 325'F.
oven until cake jiggles only slightly when gently
shaken, about 40 minutes. Let cool on a rack, then
cover and chill until cold, at least 2 hours or up 1
day.
4. Run a knife between cake and rim; remove rim. Spoon
2 tablespoons lilikoi sauce ont each dessert plate;
spoon strawberry sauce in dots onto lilikoi sauce.
Pull a knife tip through dots to make designs. Set
cake wedges on plates; garnish with cream, berries,
and mint.
*** LILIKOI SAUCE ***
1. To make passion fruit puree, cut 24 passion fruit
(about 2 pounds total) in half; scoop pulp and seeds
into a fine strainer over a bowl. Rub firmly to remove
all pulp from seeds; discard seeds. (For frozen puree,
call Gourmet France, Inc., at 818-768-4300; cost is
about $12 for 2 pounds, plus shipping.)
2. In a 1 to 1 1/2 quart pan, mix sugar and
cornstarch; add puree. Stir over medium-high eat until
boiling, 4-5 minutes. Let cool; stir occasionally. If
made ahead, chill airtight up to 1 day.
*** STRAWBERRY SAUCE ***
In a blender, smoothly puree strawberries. Rub through
a fine strainer into a bowl; discard seeds. If made
ahead, chill airtight up to 1 day; stir to use.
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