Japanese Cheesecake

Travaasa's Chef Konrad Arroyo serves this dessert with fresh lilikoi, but says you can substitute other fruit toppings, such as Maui Gold pineapple or pink soursop.

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lilikoi dessertPrep Time: 30 minutes; chill 6 hours

Number of Servings: 6–8 servings

Ingredients:

  • 1 package gelatin
  • 3 tablespoons hot water
  • 10 ounces cream cheese, room temperature
  • 5 ounces granulated sugar
  • 2 egg yolks (fresh or pasteurized)
  • 2 1/2 tablespoons milk
  • 3/4 teaspoon vanilla extract
  • 2 2/3 cups whipped cream

Topping Ingredients:

  • 6 ounces Jamie’s Liliko‘i Butter
  • 1 fresh liliko‘i (or juice from 1 lemon and 1 teaspoon lemon zest)
  • 1/2 cup granola, or more to taste

Directions: Sprinkle gelatin over hot water in a heatproof bowl. Let bloom 5 minutes. (Do not stir.) Mix next 5 ingredients well with softened gelatin. Whip cream into soft peaks and gently fold into cream-cheese mixture. Divide into decorative cups or mason jars. Chill.

Directions for Topping: Mix liliko‘i butter with pulp and seeds from 1 fresh liliko‘i or 2 tablespoons lemon juice, plus 1 teaspoon lemon zest. Spoon 1 1/2 tablespoons onto each cheesecake portion, then top each with 2 tablespoons granola.


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