Papaya Cheesecake - Papayas From Mexico

ESP
ENG

PAPAYA
CHEESECAKE

8 servings

Medium Difficulty

Papaya

200 g

1 cup

Cream cheese

380 g

2 packs

Condensed milk

375 g

1 can

Eggs

2 pz

2 pieces

Egg yolk

1 pz

1 piece

Crackers

160 g

1 pack

Butter

90 g

1 stick

Rinse the papaya. Peel it and remove the seeds.

Prepare Graham Cracker crust first by combining graham cracker crumbs and melted butter and use a fork to combine ingredients well.

Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

Using a blender, mix the papaya cut into pieces, condensed milk, cream cheese, eggs and egg yolk.

Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet.

Bake at 180°C for about 40 to 45 minutes.

Remove from the oven and let cool. Transfer to refrigerator and allow to cool at least 6 hours.

Bake at 180°C for about 40 to 45 minutes.