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When you’re looking for the perfect ending to a wonderful meal, you just can’t go wrong with cheesecake.
And today, I’m going to share one of my favorite recipes...for pawpaw cheesecake.
Pawpaws are kind of like a native banana. The fruit ripens in the fall,
but you can freeze the pulp, like I did here, to use anytime of year.
Mix together ricotta and softened cream cheese, then add eggs and sugar.
Stir in pawpaws, vanilla and salt.
Mix until it’s smooth
and pour into a graham cracker crust in a springform pan.
Bake at 450 degrees for 15 minutes,
then reduce the heat to 350 degrees for 30 minutes.
When it’s done, loosen the sides of the pan, and let it cool for 30 minutes.
Serve it with fresh fruit topping.
This dessert is sure to impress family or guests...especially when you tell them the “secret” ingredient is pawpaw!