Recipe

Big Island Cheesecake With Coconut Crust And Macadamia Nut Praline Recipe

	Choclytcandy / All my dishes 11 months, 2 weeks ago Roy's Feasts from Hawaii by Roy Yamaguchi Prep:20m Cook:60m Servings:8	Choclytcand
	cheesecake with coconut crust

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Ingredients

Crust:

4 tbs unsalted butter

2 cups grated fresh coconut

Filling:

4 oz goat cheese

4 oz cream cheese

1 cup sour cream

1/2 cup sugar

zest and juice of 1 lemon

1 papaya or mango, peeled, seeded (or pitted) and very thinly sliced

Macadamia Nut Praline:

1 1/2 cups water

3/4 cup sugar

4 oz macadamia nuts, roasted and chopped

Directions

Preheat oven to 300 degrees.

To prepare crust: melt butter in a saucepan and stir in the coconut until it has absorbed the butter. Press the coconut into the bottom of an 8-inch spring-form pan, gradually increasing the thickness to about 1/4 inch. Bake in the oven for about 15 minutes, until lightly browned. Set aside to cool, and lower the oven temperature to 275 degrees.

Using an electric mixer fitted with a paddle attachment, prepare the filling by beating the goat cheese, cream cheese, and sour cream together until well blended and creamy. Add the sugar and beat another 3 minutes. Add the lemon juice and zest, and beat for 3 minutes more. Set aside.

Arrange the sliced papaya or mango over the cooled crust, then spread the filling evenly over the fruit. Bake in the oven for 45 minutes, or until slightly firm but still a little soft.

Garnish with chunks of the Macadamia Nut Praline (follows)

Macadamia Nut Praline:

Bring water and sugar to a boil in a saucepan. Keep the heat on high, when the sugar begins to caramelize, stir to even the caramelization process.

When the sugar is clear golden brown, add the macadamia nuts immediately.

Stir with a wooden spoon to coat the nuts thoroughly with the sugar mixture. Spread out evenly on a baking sheet to cool. When the praline has set completely, break into the desired shapes, or coarsely chop.

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