‘Ulu Lilikoi Cheesecake
‘Ulu Lilikoi Cheesecake
Rated 4 stars by 9 users
Category
Dessert
This tart and creamy cheesecake is made with ripe ʻulu with a plant based crust. And it doesn't require any baking!
Author:Anissa Lucero
Ingredients
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1 1⁄2 C. Pitted Dates
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1 1⁄2 C. Macnut & Pecans
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1⁄4 C. Coconut shreds
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1 1⁄2 C. Ripe Breadfruit (steamed and peeled)
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1 1⁄2 C. Raw cashews (3-5 hour soak)
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1 large lemon (1⁄4 C)
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1⁄4 C Lilikoi juice
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1⁄2 C. Coconut oil
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2⁄3 C. Full-fat coconut milk
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1⁄2-1⁄3 C. - 2/3 C. Agave or Maple syrup
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Pinch of sea salt
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1 Cup lilikoi juice strained
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1⁄4 C sugar
Crust
Filling
Lilikoi Sauce Reduction
Directions
Steam ripe ‘ulu for 15-20 minutes, let cool to room temperature and peel.
To make the crust, add pecans and mac nuts into food processor and make a meal, add dates and blend until looks like a loose dough.
Grease muffin/pie pan with coconut oil, line pan with a thin layer of coconut flakes and press crust into the pan.
To make the filling, blend all filling ingredients.
Pour the filling into the cheesecake pan with crust, then freeze for 4-6 hours.
Serve chilled with fresh fruit, edible flowers and lilikoi reduction.
Lilikoi Sauce Reduction
Strain lilikoi fruit into a juice using a strainer to separate the seeds.
Add lilikoi juice and sugar to a small sauce pan and keep on low hear stirring occasionally.
Cook on low and stir regularly for 20 minutes. Let cool and fill a ketchup bottle to squirt lilikoi sauce and dress your plate. Or you can use a spoon to add lilikoi sauce as a topping/side dressing.
Recipe Note
Photo credit: Mehana Pilago
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