Kona Krab Kona Koffee Cheesecake

From Matthew Pike, Executive Chef, King Kamehameha’s Kona Beach Hotel, Hawaii

This recipe was developed to enter the Kona Coffee Festival Coffee Recipe Contest. It received a Third Place ribbon in the contest.

Crust:

• 1 cup bread flour
• 1/4 pound butter
• 1 egg
• 1 pinch baking powder
• 2 teaspoons fresh ground Kona coffee

Filling:

• 1 1/2 pounds cream cheese
• 5 eggs
• 1/4 cup sugar
• 3 teaspoons fresh ground Kona coffee
• 2 Hawaiian chili peppers
• 1 teaspoon finely chopped lemongrass
• 1/4 pound Kona crab
• 3 tablespoons minced scallions

Mix together the crust ingredients in a bowl and line the bottom and sides of an 8-inch springform pan with the crust. Pre-bake in 325° F. oven for 5 minutes and set aside.

To make filling soften cream cheese to room temperature. Fold in mixer using paddle. Mix in eggs one at a time, then sugar and coffee. Add lemon grass and finely chopped chili peppers. Blend until smooth. Do not overblend for it will cause too many air bubbles. Pour mixture into pre-baked pie shell. Add crab and scallions and gently mix in with fork, just until they sink below surface.

Bake in oven at 325° F. for approximately 1 hour or until skewer inserted into cake comes out clean.