Papaya Cheesecake Bars

Heather Lang

18-24

Papaya Cheesecake Bars

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Ingredients

For the shortbread crust:
• 1 cup (250 mL) butter, cubed
• 2 cups (500 mL) flour
• 1/2 cup (125 mL) confectioner's sugar
For the Cheesecake layer:
• 16 oz (454 g) cream cheese
• 1/4 cup (60 mL) sugar
• 2 eggs
• 1 tsp (5 mL) vanilla
• 1 tbsp (15 mL) cornstarch
• 1/2 cup (125 mL) sour cream
For the papaya jam topping:
• 3 1/2 -4 cups papaya, chopped
• 1/4 cup (60 mL) sugar
• Juice of one lime
• 2 tbsp (30 mL) cornstarch
• 4 tbsp (60 ml) cold water

Instructions

1. Preheat the oven to 350ºF (175ºC) and line a 9 x 13 baking dish with parchment paper.
2. To make the shortbread crust: combine all three ingredients into a large bowl and using two knives or a food processor cut the butter into the flour until it resembles a coarse crumb.
3. Press the dough evenly into the bottom of the prepared baking dish and bake for 15-20 or until it begins to brown. Remove from heat and let cool.
4. To make the cheesecake layer: combine all the ingredients into a large mixing bowl and cream until it is smooth.
5. Spread the cheesecake filling evenly over top of your cooled shortbread bottom.
6. Bake in your 350ºF (175ºC) preheated oven for 25-30 minutes or until the centre is set. (To tell if it is set give the pan a shake, if it still jiggles bake it longer, checking every 5 minutes). Remove from the oven and let it cool.
7. While the cheesecake is cooling, add the papaya, sugar and lime to a large saucepan over medium high heat.
8. Cook the fruit, mashing with the back of your spoon until mixture is soft and bubbly. Using a hand blender or a table top blender carefully pulse the papaya jam until completely smooth.
9. Bring the jam back to a low simmer over med heat. In another bowl stir together the cornstarch and water.
10. Stir in the cornstarch mixture and continue cooking until thick 5-7 minutes. Remove from heat and let cool completely in the fridge.
11. Once both the papaya jam and cheesecake are completely cool spread the fruit evenly on top. Place back in the fridge until serving.