Blue Hawaiian Cheesecake

 

24 ounces cream cheese

1 cup granulated sugar

3 eggs plus 1 egg yolk

1/2 cup cream of coconut (not coconut milk)

1/4 teaspoon salt

1 cup sour cream

2 tablespoons pineapple rum (like Curazan)

1/4 cup pineapple juice

3 tablespoons blue curacao (blue liqueur)

Crust

1 2/3 cups graham cracker crumbs

1/2 cup granulated sugar

1/4 teaspoon cardamom

1/4 cup (1/2 stick) butter, melted

Preheat oven to 350 degrees F.

Assemble crust: Mix crumbs, sugar, cardamom, melted butter right in a 9−inch springform pan and

spread out. Pat down to form crust and refrigerate for 2 or more hours.

Filling: Mix cream cheese and sugar until well mixed, 3 minutes on a medium mixer setting. Add egg

and yolk one at a time and mix well after each addition. Remember to scrape bowl. Add cream of

coconut, rum, blue liqueur, pineapple juice, sour cream and salt; mix well. Pour into pan. Wrap the

pan in aluminum foil all around and around the edges. Put in a roasting pan with hot water 1/2 inch up

the sides of the pan. Put in the middle rack of the oven for 1 hour. After one hour, crack open the oven

door for an hour. Remove cake from oven.

Chill. Garnish with pineapple chunks mixed with orange concentrate juice.