The Gold ~ A Story of Pollination and Delectableness

Many years ago, I carefully planted a delicate Lilikoi vine near my outdoor tub, envisioning a haven of beautiful flowers and luscious fruits. To my surprise, despite its lovely blossoms, the vine remained fruitless for two long years. It seemed that nature had different plans for this enchanting plant.

Fortunately, fate intervened through the kindness of a dear friend. On her birthday, she received a flowering plant that attracted a buzzing symphony of bees to her Lanai. It was then that she suggested I relocate this plant near my non fruiting Lilikoi vine, hoping it would encourage pollination. Intrigued by the idea, I followed her advice with hopeful anticipation.

To my absolute delight, the transformation was nothing short of miraculous. Within a matter of weeks, my once barren vine burst forth with vibrant fruits. It was a testament to the wonders of Mother Nature, her intricate dance of interconnectedness, and the power of a simple act of kindness.

Years have passed since that extraordinary encounter with the bees, and I now cherish the abundant harvest of Lilikoi that blesses my life. With each harvest, I freeze the precious pulp, carefully preserving its essence and transforming it into a symphony of flavors. From delightful Lilikoi syrup to heavenly Lilikoi butter, my creations have become treasured favorites among my neighbors and close friends.

But perhaps the most valuable treasure is what my neighbor fondly calls “The Gold.” This golden delight takes the form of a delectable Lilikoi Cheesecake, a treat that holds a special place in the hearts of all who taste it. Allow me to share the recipe, so you too can experience this divine indulgence.

Lilikoi Cheesecake

For the Crust:

• 2 cups of macadamia nut shortbread cookies, finely ground
• 3/4 cup of butter, melted

For the Filling:

• 3 eggs
• 1 cup of sugar
• 2 (8-ounce) packages of cream cheese
• 1 pint of sour cream
• Lilikoi curd (optional)

For the Lilikoi Curd (The Gold):

• 4 cups of sugar
• 4 beaten eggs
• 1 cup of butter
• 1 1/2 cups of Lilikoi Juice/pulp (strained, with seeds removed)
• Melt and Stir all these ingredients over medium heat until melted and blended well. Let cool.

To Make Cheesecake:

Begin by preparing the crust. Combine the finely ground macadamia nut shortbread cookies with the melted butter. Mix them together until the crumbs are evenly coated. Press this mixture firmly into a springform pan and refrigerate to set.

As the crust chills, Preheat your oven to 300 degrees Fahrenheit.

In a mixing bowl, cream the cream cheese until it becomes smooth. Gradually incorporate the eggs, sugar, and sour cream, ensuring that the mixture is free of any lumps.

Pour the filling into the prepared crust, adding a generous dollop of Lilikoi curd if desired. This extra touch will elevate the flavors to even greater heights.

Place the springform pan in the preheated oven and let the cheesecake bake for approximately 45-50 minutes.

Once golden edges appear, remove the cheesecake from the oven and let it cool in the pan for about an hour.

After the cooling period, cover the cheesecake and transfer it to the refrigerator. Allow it to rest and chill for at least 8 hours, although overnight is ideal.

Just before serving, crown this masterpiece with the jewel of our journey—the Lilikoi Curd, our beloved “Gold.” Allow its vibrant golden hue to cascade over the creamy surface, turning each slice into a work of art.

As you savor the first bite of this heavenly creation, may it transport you to a place of pure bliss and warmth. Let the love and care that went into its making flow through each mouthful, a tangible expression of the affection that connects us all.

May this Golden Delight bring joy to your heart and nourish your soul, just as it has done for me and those I hold dear.