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.


lilikoi dessertPrep Time: 30 minutes; chill 6 hours

Number of Servings: 6–8 servings


  • 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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