Paw-Paw-Cheesecake4
Paw Paw Cheesecake

Makes 1 - 10 inch cake

8 oz Paw Paw pureé
2.5 lbs Cream Cheese
12 oz Sugar
8 Whole Eggs

Batter can be made a day or two in advance of baking: Soften Cream Cheese. In a mixer, using paddle attachment cream together sugar and cheese on LOW. Gradually add eggs, as mixer is going; being sure they are fully incorporated before adding more. Pour in strained paw paw pureé and mix to combine. Stop to scrape sides of mixing bowl as needed. STRAIN through a food mill or other strainer - into a large container. Chill in cooler if necessary.

Graham Crust:

12 oz Graham Cracker crumbs
4 oz Butter, melted
3 oz Confectioner’s sugar

Prepare a cheesecake pan or spring form pan lined with parchment paper (or cardboard disc). Pack graham crust into an even layer in the pan. Pour Cheesecake batter into pan; leaving ½” head room.

Bake in a convection oven or oven preheated to 350 F for 2 - 3 hours. Place a tray of water in the bottom of the oven to create moist heat. Turn and rotate the cakes in the oven every 30 – 45 minutes. Check more frequently towards the end of baking….Usually ~2 hours total.

Turn off the oven when cakes have barely set in the center (dime size jiggle). Prop open the door and allow the cakes to cool before removing from oven. Chill completely & un-pan the following day.

Recipe inspired by Free State Brewery.