Papaya, mango, or pineapple all work well in this creamy sweet dessert, so feel free to substitute with whatever pleases your palette.
Serves 8
Ingredients
• 2 cups crushed gingersnaps
• 4 tablespoons butter, melted
• 2 tablespoons freshly grated fresh ginger
• 2 tablespoons brown sugar
• 2 pounds cream cheese, at room temperature
• 2 cups granulated sugar, or to taste
• 4 large eggs
• 2 tablespoons cornstarch
• 2 teaspoons vanilla extract
• Pinch salt
• 1⁄2 cup shredded coconut
• 1⁄2 cup diced dried papaya
• 1⁄2 cup thinly sliced almonds
1. Preheat the oven to 325° F. Combine the crushed gingersnaps and the butter and press the mixture into the bottom of a 10-inch springform pan. Sprinkle the grated ginger and brown sugar on top of the crumbs, pressing them into the crust.
2. Beat the cream cheese and sugar until smooth. Beat in eggs one at a time until well combined and add cornstarch, vanilla extract, and salt. Stir in the fruit by hand.
3. Pour half the mixture onto the crust, sprinkle a layer of almonds on top, and pour on the remaining mixture.
4. Bake for at least 1 hour and 20 minutes or until the center is firm; turn off the heat but leave the cheesecake in the oven until it is cool. Then refrigerate it for at least 12 hours before slicing.
