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Chef Note: Lilikoi is the Hawaiian term for Passion Fruit. 10 oz. All-Purpose Flour In a bowl, with a blender mix the cream cheese with the sugar and cornstarch. Start the mixer on #1 and slowly work up to #2, add the sour cream, eggs and then the passion fruit puree. Place into your preferred molds or trays, place into the freezer until firm.
In a pot, mix the sugar, butter and Lilikoi puree in a pot and bring to a boil. Wisk the eggs together in a bowl. Add the warm mixture slowly to the eggs then pour the incorporated mix back into the pot and slowly cook to a mayonnaise-like consistency and strain into a chilled bowl.
Wisk the eggs together in a bowl. Add the warm mixture slowly to the eggs then pour the incorporated mix back into the pot and slowly cook to a mayonnaise-like consistency and strain into a chilled bowl. Evenly divide the Lilikoi curd among the tops of the unbaked cheesecakes and swirl into the mixture.
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