Name: Macadamia and papaya cheesecake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Ingredients: 125 gram oat or wheatmeal biscuits, crushed; 1/4 cup ground macadamia nuts; 1 teaspoon ground cinnamon; 90 gram butter, melted; whipped cream, toasted macadamias, to serve; 750 gram cream cheese, chopped; 1 cup brown sugar; 3 eggs; 1 teaspoon vanilla extract; 500 gram papaya, seeded, peeled, thinly sliced; 1/4 cup plain flour

Ingredients

125 gram oat or wheatmeal biscuits, crushed

1/4 cup ground macadamia nuts

1 teaspoon ground cinnamon

90 gram butter, melted

whipped cream, toasted macadamias, to serve

750 gram cream cheese, chopped

1 cup brown sugar

3 eggs

1 teaspoon vanilla extract

500 gram papaya, seeded, peeled, thinly sliced

1/4 cup plain flour

Method

1.Preheat oven to moderate. 180°C. Line the base of a 23cm spring form pan with foil.

2.In a large bowl, combine crumbs, nuts and cinnamon. Stir in butter, mixing well. Press mixture into the base and halfway up sides of pan. Chill for 20 minutes until firm.

3.Prepare Filling; in a bowl, using an electric mixer, beat cream cheese and sugar together until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Chop half the papaya and fold into cheese mixture with flour.

4.Pour filling onto base. Bake for 45-50 minutes. Allow to cool completely. Decorate with remaining papaya. Top with cream and macadamias. Serve in wedges.

You will need about 1 1/2 cups of biscuit crumbs for this recipe – use your favourites.
Note

Woman's Weekly Food

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Ingredients

Method

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