For the crust
1 cup of papaya puree (150g)
6 crackers, crushed into small pieces
1 tablespoon of cornstarch
6 tablespoons of melted butter
For the filling
750g of cream cheese at room temperature
1 cup of cornstarch (180g)
1/2 cup of unsalted butter (100g) at room temperature
1 1/2 tablespoons of orange zest, grated
1/2 cup of heavy cream (120ml)
1 tablespoon of lemon juice
4 tablespoons of orange juice
1 teaspoon of vanilla extract
4 large eggs
2 tablespoons of sesame seeds from papaya
For the sauce
4 cups of fresh or frozen raspberries (720g)
1 cup of cornstarch (180g)
For the crust
1 cup of papaya puree (150g)
6 crackers, crushed into small pieces
1 tablespoon of cornstarch
6 tablespoons of melted butter
For the filling
750g of cream cheese at room temperature
1 cup of cornstarch (180g)
1/2 cup of unsalted butter (100g) at room temperature
1 1/2 tablespoons of orange zest, grated
1/2 cup of heavy cream (120ml)
1 tablespoon of lemon juice
4 tablespoons of orange juice
1 teaspoon of vanilla extract
4 large eggs
2 tablespoons of sesame seeds from papaya
For the sauce
4 cups of fresh or frozen raspberries (720g)
1 cup of cornstarch (180g)
Preheat the oven to 350°F (medium)
Prepare the crust: in a blender or food processor, combine the papaya puree, crackers, and cornstarch
Blend until you get a crumbly mixture
Add the melted butter and blend until the mixture is well combined
Transfer the mixture to a 9-inch springform pan and press it evenly into the bottom and sides
Trim the edges with a knife
Bake in the preheated oven for about 8 minutes, or until firm
Let it cool
Preheat the oven again
Prepare the filling: in a blender, combine the cream cheese, cornstarch, unsalted butter, and orange zest
Blend until smooth (about 4 minutes)
Add the heavy cream, lemon juice, orange juice, and vanilla extract
Blend well
Add the eggs one at a time, blending well after each addition, until the mixture is smooth
Add the sesame seeds from papaya and mix well with a spoon
Transfer the filling to the reserved crust
Bake in the preheated oven for about 10 minutes, then reduce the temperature to 300°F (low) and bake for another 45 minutes
Turn off the oven
Let it cool completely
Chill in the refrigerator for at least 6 hours
Carefully run a knife between the side of the pan and the crust to release the cheesecake
Remove from the pan onto a large plate. Reserve
Prepare the sauce: in a medium saucepan, combine the raspberries, cornstarch
Cook over high heat, stirring gently with a wooden spoon, until you get a smooth sauce (about 5 minutes)
Let it cool
Transfer the sauce to a serving dish
Serve the cheesecake immediately with the warm raspberry sauce.
