These cheesecake bars are a bite of sunshine, using sweet and mellow papaya as a layer on top of these cheesecake bars to create a creamy and delicate dessert. Try making these to add a splash of colour to the next bake sale or sneak in some more fruits to your dinner table for dessert!
Heather Lang
18-24

Ingredients
- 1 cup (250 mL) butter, cubed
- 2 cups (500 mL) flour
- 1/2 cup (125 mL) confectioner's sugar
- 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
- 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
- Preheat the oven to 350ºF (175ºC) and line a 9 x 13 baking dish with parchment paper.
- 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.
- 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.
- To make the cheesecake layer: combine all the ingredients into a large mixing bowl and cream until it is smooth.
- Spread the cheesecake filling evenly over top of your cooled shortbread bottom.
- 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.
- While the cheesecake is cooling, add the papaya, sugar and lime to a large saucepan over medium high heat.
- 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.
- Bring the jam back to a low simmer over med heat. In another bowl stir together the cornstarch and water.
- Stir in the cornstarch mixture and continue cooking until thick 5-7 minutes. Remove from heat and let cool completely in the fridge.
- Once both the papaya jam and cheesecake are completely cool spread the fruit evenly on top. Place back in the fridge until serving.
