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Tropical Papaya Cheesecake with a Spicy Ginger Crust – vegetarian recipe
Stav Kogan

Tropical Papaya Cheesecake with a Spicy Ginger Crust

A show-stopping tropical cheesecake featuring a fiery, crisp gingersnap crust, a creamy filling with sweet dried papaya and toasted coconut, and a hint of fresh ginger. An elegant and easy-to-make dessert.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 14 hours 35 minutes
Servings: 8 serving
Calories: 855
Ingredients Method Nutrition

Ingredients
  

  • For the Spicy Ginger Crust
  • 2 cups (225 g / 7.9 oz) crushed gingersnaps
  • 4 tablespoons (57 g / 2.01 oz) butter, melted
  • 2 tablespoons (18 g / 0.63 oz) freshly grated ginger
  • 2 tablespoons (25 g / 0.88 oz) brown sugar
  • For the Tropical Filling
  • 2 pounds (900 g / 31.7 oz) cream cheese, at room temperature
  • 2 cups (400 g / 14.1 oz) granulated sugar, or to taste
  • 4 large eggs, at room temperature
  • 2 tablespoons (16 g / 0.56 oz) cornstarch
  • 2 teaspoons (10 ml / 0.3 fl oz) vanilla extract
  • 1 pinch (1 g / 0.04 oz) salt
  • 1/2 cup (45 g / 1.59 oz) shredded coconut
  • 1/2 cup (85 g / 3 oz) diced dried papaya
  • 1/2 cup (50 g / 1.76 oz) thinly sliced almonds
  • for the Perfect Cheesecake
  • Ensure your cream cheese and eggs are truly at room temperature. This is the secret to a silky-smooth, lump-free cheesecake filling.
  • For an extra creamy, crack-free top, bake your cheesecake in a water bath. Wrap the outside of your springform pan in heavy-duty foil and place it in a larger roasting pan filled with an inch of hot water.
  • Feel free to swap the dried papaya for diced dried mango or pineapple. For an extra spicy kick, add 1/4 cup (960 ml) of finely diced crystallized ginger to the filling.

Method
 

  1. Preheat your oven to 325°F / 165°C.
  2. In a medium bowl, combine the crushed gingersnaps and melted butter until the crumbs are evenly moistened. Firmly press this mixture into the bottom of a 10-inch springform pan.
  3. Sprinkle the grated ginger and brown sugar evenly over the top, gently pressing it into the crust.
  4. In the bowl of a stand mixer, or using a large bowl and a hand mixer, beat the room temperature cream cheese and granulated sugar on medium speed until completely smooth and no lumps remain. Scrape down the sides of the bowl.
  5. Add the eggs one at a time, mixing on low speed until just combined after each addition.
  6. Mix in the cornstarch, vanilla extract, and salt. Be careful not to overmix.
  7. Using a spatula, gently fold in the shredded coconut and diced dried papaya by hand.
  8. Pour half of the cheesecake batter over the prepared crust.
  9. Sprinkle the sliced almonds in an even layer over the batter. Carefully pour the remaining batter on top.
  10. Bake for 80-90 minutes, or until the edges are set and the center has a slight wobble.
  11. Turn off the oven, crack the door open slightly, and let the cheesecake cool completely inside the oven for about an hour. This helps prevent cracking.
  12. Once at room temperature, cover the cheesecake and refrigerate for at least 12 hours, or preferably overnight, before releasing from the pan, slicing, and serving.
  13. Once the eggs are added, mix only until they are just combined. Overmixing incorporates too much air, which can cause the cheesecake to rise too quickly and then crack as it cools.

Nutrition

Calories: 855kcalCarbohydrates: 77gProtein: 13gFat: 56g

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