Sir Henrys Lime Cheesecake With Papaya Rum Sauce |
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Prep Time: 0 Minutes Cook Time: 85 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Hot and Spicy and Meatless by Dave Dewitt, Mary Jane Wilan, and Melissa T. Stock. Ingredients:
crust |
1 1/4 cups graham cracker crumbs |
2 tbs sugar |
1/2 tsp grated lime zest |
6 tbs butter, melted |
filling |
5 8-ounce package cream cheese, room temperature |
1 1/2 cups sugar |
3 large eggs |
2 large eggs yolks |
3 tbs fresh lime juice |
1 tbs grated lime zest (about 2 limes) |
sauce |
1 small ripe papaya, peeled, seeded, and chopped |
3 tbs honey |
3 tbs fresh lime juice |
3 tbs dark rum |
mint for garnish |
Directions:
1. Crust: Preheat oven to 375 degrees.
2. Combine the graham cracker crumbs,sugar, zest in a bowl. Stir in the butter and mix well. Press the mixture onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and cool slightly. Reduce the oven temperature to 325 degrees.
3. Filling: Beat the cream cheese until fluffy with an electric mixer. Add the sugar and beat until well combined. Add the whole eggs, yolks, lime juice, lime zest and beat until smooth.
4. Pour the filling into the prepared crust. Bake until the center is just set, about 1 hour. Transfer the cheesecake to a rack and cool. Cover and refrigerate overnight.
5. Sauce:
6. Combine the papaya, honey, lime juice, and rum in a saucepan and bring to a boil. Reduce the heat and simmer until slightly thickened, about 15 minutes. Break the papaya down with a wooden spoon as it cooks to make a smoother sauce. Cover the papaya rum sauce and refrigerate.
7. Release the pan sides from the cake. Cut the cake into wedges and transfer to plates. Spoon the sauce over the cake wedges and garnish with mint.
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