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Ingredients

10 Servings

Ginger Pecan Crust:
1 cup (4.3 oz/121 g) all-purpose flour1/4 cup (1.9 oz/54 g) firmly packed light brown sugar1/8 teaspoon salt1/3 cup (1.2 oz/33 g) pecans1/4 cup (1.4 oz/40 g) chopped crystallized ginger1/2 cup (1 stick/4 oz/113 g) cold unsalted butter, cut into 1/2-inch cubes1 tablespoon (15 ml) cold water Whipped Vanilla Cheesecake Filling:
1 cup (240 ml) whole milk, divided2 1/2 teaspoons powdered gelatin12 ounces (340 g) Philadelphia cream cheese1 cup (7 oz/200 g) granulated sugar1 cup (240 ml) heavy cream1 cup (240 ml) sour cream1 vanilla bean, split lengthwise with a paring knife and seeds scraped out Blueberry Rosemary Sauce:
½ pint blueberries¼ cup (50 grams) granulated sugar1 tablespoon water1 teaspoon lemon juice1 rosemary sprig¼ teaspoon cornstarch Candied Kumquats:
1 cup granulated sugar½ cup water¾ pound kumquats, ends cut off and sliced crosswise into 1/8-inch rounds

Description

Hawaiian Recipes - Cooking Hawaiian Style - Featuring Ono Authentic Hawaiian Food Recipes, Hawaii-inspired Recipes Contributed By Members. Play Our Spin To Win Contest Sweepstakes, Win 0 Gift Card!

Cooking Hawaiian Style