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Papaya Cheesecake

Sunset-orange, tropical, and silky-smooth — a no-bake papaya cheesecake with a glossy papaya glaze.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 1 ripe papaya (about 500g flesh)
  • 500g cream cheese, room temp
  • 100g powdered sugar
  • 300ml heavy cream
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tbsp lime juice
  • 1 tbsp sugar (for the glaze)
  • Fresh papaya cubes, to decorate

How to make it

  1. Blend the papaya flesh into a smooth purée — you need about 350ml. Set aside 100ml for the glaze.
  2. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
  3. Beat the cream cheese, powdered sugar, vanilla and lime juice until smooth, then beat in 250ml of the papaya purée.
  4. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
  5. Pour over the crust and chill at least 6 hours or overnight until set.
  6. Warm the reserved papaya purée with the 1 tbsp sugar until glossy, cool and pour over the top. Decorate with papaya cubes, slice and serve.
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