Majestic Kona Coffee Cheesecake

I found the “re-worked” recipe very helpful to me! I am glad to have had it. I will be making this for clients and certainly want it to go well. I don’t want to have to tell a client they have to choose another dessert! Thanks jfabel_8257362!

aside from rewriting the whole recipe i don’t know how else to make the changes. so here goes… I have never been contacted to do this, but hopefully this works. ALOHA

first make a syrup from 1/2 cup strong brewed 100% kona coffee and 1 cup sugar.set aside

CRUST:

for the crust crush 1 package of graham crackers, add to this 1/4 cup melted buter and 1/4 cup sugar. mix and press into bottom of pan. Bake at 350 for 10 minutes. Cool completely.

FILLING:

To 2 8oz blocks of cream cheese add 2 eggs , 1 cup sugar and 1 tsp. vanilla. Blend until very creamy. Set aside 1/2 cup of this mixture and add to it 1/4 cup of cooled kona coffee syrup. and 1/4 cup of crushed/chopped chocolate covered macadamia nuts. ..lightly stir together . Spoon the cream cheese mixture into the cooled pie pan and spread evenly. Drop spoonfuls of the second mixture onto this first cheese filling . GENTLY swirl. Bake in 350 oven for 25 minutes. Remove from oven.

then mix 1 8 oz. vanilla yogurt with just 2 tablespoons of the kona coffee syrup. spread gently over the top of the pie and bake at 400 degrees for 5 minutes.

Cool completely, garnish, and refrigerate till well chilled ( a few hours is good, longer is better.) Hope this works for you!.. everyone I have made this for loves it and it never goos over the sides of the pan as one review stated.

I think the mistake was somehow the posted recipe had 3 cups of sugar in the filling and of course that would melt it… also i don’t think the second filling ingredients were correctly described. Maybe the dark chocolate covered nuts are not available, and you could substitute with any other chocolate covered nut…. but the second filling does not have any liquid coffee in it at all. I am writing this from the original recipe submitted.. I don’t know how it got so confused…so anyway Happy eating. aloha, beverly

I am also from Hawaii and wanted to make this recipe. Beverly, the person who gave you this recipe asked for your help to correct it over a year ago, and still you have not. Please bring this to someone’s attention so that we may enjoy a delicious Hawaiian dessert–Kona coffee cheesecake. We would all appreciate it very much. Mahalo (thank you).

Alana from Waikiki, Hawaii

I tried this cheesecake twice, and both times as written, it is an utter failure. As previous reviewer remarked, even after cooking almost twice as long as directed, this cheesecake never set and oozed everywhere. I make 5-10 cheesecakes every month and am comtemplating whether even trying to modify this recipe is worth the time and effort.

This recipe was awful. The pan that the recipe calls for is much too small, and the cheesecake was almost raw after being baked for the instructed time. I was left with a gooey mess pouring over the sides of the pie plate. My husband said he thought it would have been quite good if it had been cooked completely.