Cheesecake with an Exotic Curry Crust

A classic cheesecake, with Ka’iulani’s exotic twist. The exotic curry spice adds depth and flavor to a rich and creamy filling.



  • 1 1/2 Cups     Graham Cracker Crumbs
  • 1 tsp                  Organic Ka’iulani Exotic Curry
  • 1/3 Cup           Unsalted Butter, melted


  • 4 packages     Cream Cheese, softened
  • 1 1/4 Cup        Granulated Sugar
  • 1/2 Cup            Sour Cream
  • 2 tsp                   Vanilla Extract
  • 5                            Large Eggs


  • 1/2 Cup          Sour Cream
  • 2 tsp                 Granulated Sugar
  • 1/4 tsp            Organic Ka’iulani Exotic Curry
  1. Preheat oven to 475°F; place a large pan filled with 1/2 inch water in oven. This will become the “water bath”
  2. Mix graham cracker crumbs and Ka’iulani’s Exotic Curry spice. Add melted butter, and press the crust onto the bottom of a 9 inch springform pan, lined with parchment paper.
  3. Wrap the bottom of the pan with a large piece of foil. Freeze while preparing the filling.
  4. Mix cream cheese, sugar, sour cream, and vanilla. For best results, use an electric mixer. Mix until smooth.
  5. Whisk eggs in a separate bowl, then add to cream cheese mixture. Blend just until eggs are fully incorporated.
  6. Remove crust from freezer, and pour in the filling. Place the cheesecake into the preheated water bath. Bake for 12 minutes, then turn oven down to 350°F and bake for 50 to 60 minutes.
  7. While cheesecake is cooling, mix sour cream, sugar, and Ka’iulani’s Exotic Curry spice to make the topping.
  8. When cooled, cover the cake with the topping and refrigerate for 4 hours or overnight.
Kaiulani Spices Exotic Curry
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Exotic Curry Spice


All-Purpose Rub and Seasoning. Especially great on chicken, fish, pork, lamb, vegetables, tofu and great to make curries. Great for chicken salad or wraps.  Use with rice, soup, noodles, pasta, sauté vegetables, eggs, and stir fry.

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