Lilikoi (Passionfruit) Coconut Cheesecake

Valentine’s day is just around the corner and typically people start thinking flowers and chocolate. Especially when it comes to baked goods, their minds immediately shift to red velvet and other chocolate inspired treats, but what about something exotic and refreshing. Something that conjures up vacations and tropical destinations. Since some of us won’t have the luxury of traveling for valentine’s day why not bring the vacation to us in the form of a creamy tropical dessert?

I’m talking about a sweet Lilikoi Coconut Cheesecake inspired by my recent travels to Hawaii. Lilikoi aka passionfruit is used in many different dishes and products on the islands. It’s packed full of wonderful vitamin C and other amazing antioxidants. Couple that with a crunchy coconut crust, it screams the ultimate tropical dessert. What’s more romantic then the tropics.

Using coconut as the crust is also great for people who have allergies to gluten in a traditional graham cracker crust. I find that it made the cheesecake lighter and more exotic. I’ve partnered with Bulk Barn to bring you this amazing recipe. Be sure to check out all their amazing Valentine’s Day specials. A great place to pick up the ingredients for all your V-day baking needs.

Coconut Crust

Ingredients:

2 1/2 cups unsweetened coconut flakes
6 tbsp butter, melted

Preparation:

Preheat oven to 350°F.

Mix together the coconut flakes and the melted butter.

Butter a springform pan.

Press evenly on to the bottom of a springform pan.

Put in the oven and bake for 15-20 mins or until edges of the crust is golden. Set aside to cool.

Lilikoi (Passionfruit) Filling

Ingredients:

2 (8oz) packages cream cheese
1/2 cup sugar
1 tsp vanilla
2 eggs
1/3 cup sour cream
1/3 cup coconut cream
1/4 cup of passionfruit pulp

Preparation:

Set the oven to 325°F.

Wrap a springform pan in foil on the outside. This is required because the cheesecake will be baked in a water bath in the oven and it prevents the water from leaking in and ruining the crust and the cheesecake. Set aside.

In a medium sized mixing bowl, beat the cream cheese until smooth.

Add in the sugar and continue to beat until fully incorporated. Approximately 5 minutes.

Add the vanilla and beat until it is combined with the cream cheese mixture.

Do the same with the eggs, adding them in one at a time followed by the sour cream.

Pour in the whipping cream and beat.

Finally add in the passionfruit pulp and mix until thoroughly incorporated.

Pour the mixture into the springform pan. Then place the springform pan in a larger pan that can hold approximately 1 inch to an 1 1/2 of water. The water is used to avoid the cheesecake from cracking when baked in dry heat.

Put the entire arrangement in the oven and bake for 1 hour.

Remove from oven but allow to sit in the bath to slowly cool. Once cool, remove from the water bath and place a piece of foil over the cheesecake and put it in the fridge overnight or for at least 4-5 hours to allow it to completely set.

If you’d like the cheesecake to have more passionfruit flavour you can make a passionfruit compote to serve with the cheesecake.

In a small sauce pan mix together 1/2 cup of passionfruit pulp including seeds, 1/2 cup of water and 1/4 cup of sugar over medium heat.

Keep stirring until it begins to thicken and condense. Remove from heat, let cool.

When ready to serve, gently run a knife around the edge of the springform pan before unlatching the pan. Top with the passionfruit compote if using. Enjoy!