Lilikoi Cheesecake


Brett Paufler

Lilikoi Cheesecake

2 - 8oz packages of cream cheese
cup of white sugar
2 eggs
cup lilikoi juice (4 ice cube squares)
1.5 teas vanilla

Let cream cheese soften.
Mix sugar and cream cheese together (perhaps whip is a better word). You can't mix too much here.
Add eggs and lilikoi juice and mix on SLOW for as short as possible, until it is mixed in.

Pour into pie crust. I buy mine.
Cook at 350 for 30 minutes.
Let stand an hour.
Put in refrigerator and don't eat that sucker for as long as you can. Two days or more is best, but six hours is a minimum.

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