Lilikoi Ricotta Cheesecake

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Cheesecake hasn’t historically been my thing. When I look at a dessert menu, I glance over the cheesecake, think hmm, that looks kinda tasty…then I see CHOCOLATE flourless cake! or creme brulee, or whatever, and forget about cheesecake. But, I’ve just been moving in the direction of souffles and panna cotta, cheesecakes and custards; fresh, light, and airy desserts with subtle flavor and a bit of delicacy. These desserts are so good and so easy to make at home and they are beautiful.

I gathered pounds and pound of lilikoi, or passion fruit, from my friend’s place in Berkeley recently and have had so much fun with all the different uses. I’ve topped ice cream and yogurt, made passion fruit curd for tarts, made preserves, and eaten them fresh and whole. For this recipe I mixed the remaining preserves with the last bit of fresh lilikoi and spread it on the cheesecake when it was at room temperature. This dessert could be an easy addition to a holiday feast, and you can top it with powdered sugar, or candied orange, or a glaze, or whatever you have on hand. Also, this is a smaller portion that most cheesecakes recipes and is very easy to double.

Lilikoi Ricotta Cheesecake 
Inspired by Martha Stewart & Others
Prep: 15 minutes Cook 45 minutes  Serves: 5-8

Butter for pan greasing
1/4 cup plus 2 tablespoons sugar
3/4  pound smooth whole milk ricotta cheese
3 farm fresh eggs, separated
1/8 cup white whole wheat flour
Zest from 1 lemon
1/8 tsp salt
4 tbsp fresh lilikoi/passion fruit

1. Preheat the oven to 375°F and generously butter a 9 inch pan, 1 1/2 inches deep.
2. Whisk together 3 tablespoons of sugar, the ricotta, egg yolks, flour and zest in a small bowl.
3. Beat the egg whites on low until frothy, and then beat on high while you gradually add the remaining 3 tablespoons of sugar. Beat the egg whites until they form stiff peaks-about 3 or so minutes.
4. Fold half of the egg white mixture into the ricotta mixture, then fold in the rest using a rubber spatula until just combined.
5. Pour the mix into the pan, and bake until golden-about 40-45 minutes.
6. Allow the cheesecake to cool for about 10 minutes, then loosen the edges with a knife and place on your serving dish. Cool the cheesecake to room temperature, and spread the lilikoi on the top just before serving. 

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