Majestic Kona Coffee Cheesecake

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am very disappointed in the recipe, mainly because it was my recipe and it is not correct. The ingredients are wrong, and the directions step by step are totally inaccurate. I have made my recipe many times and have always been successful. I just happened to check out the website and saw the reviews, couldn't figure it out, so I went and looked at your version of the recipe, and found it to be totally incorrect..even the ingredients are wacky. how can we correct this? I am flabbergasted!And embarrassed.. as I know I have told friends and family that it was featured on food network recipes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.