Milk Cake Crust
1 cup papaya puree
1 tablespoon cornstarch
6 tablespoons unsalted butter, melted
6 graham crackers
Raspberry Filling
1 cup raspberries
1/2 cup granulated sugar
1/4 cup heavy cream
1 1/2 teaspoons grated orange zest
1 teaspoon lemon juice
4 teaspoons raspberry puree
1 teaspoon vanilla extract
2 tablespoons chia seeds
750g cream cheese, softened
4 large eggs
Garnish
4 cups fresh or frozen raspberries
1 cup papaya puree
Aid
25cm diameter springform pan
Milk Cake Crust
1 cup papaya puree
1 tablespoon cornstarch
6 tablespoons unsalted butter, melted
6 graham crackers
Raspberry Filling
1 cup raspberries
1/2 cup granulated sugar
1/4 cup heavy cream
1 1/2 teaspoons grated orange zest
1 teaspoon lemon juice
4 teaspoons raspberry puree
1 teaspoon vanilla extract
2 tablespoons chia seeds
750g cream cheese, softened
4 large eggs
Garnish
4 cups fresh or frozen raspberries
1 cup papaya puree
Aid
25cm diameter springform pan
Milk Cake Crust
Bake the oven at medium temperature
In a processor, make a crust with papaya, graham crackers, and cornstarch
Add butter and mix until combined
Press the mixture into the bottom and sides of the springform pan
Bake for about 10 minutes
Let it cool and keep the oven on
Raspberry Filling
In a blender, blend cream cheese, sugar, heavy cream, orange zest, lemon juice, raspberry puree, and vanilla extract until smooth
At this point, mix in heavy cream with juices and vanilla, blending well
Add eggs and chia seeds
Add to the previous mixture and fill the cheesecake crust
Bake for 10 minutes
Reduce oven temperature and bake until firm (about 45 minutes)
Turn off the oven and let it sit without opening the door for 1 hour
Let it cool, cover with plastic wrap, and refrigerate for 6 hours
Deseal the cheesecake
Garnish
Cook raspberries with cornstarch until a smooth sauce forms
Serve in a mold.
