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Coconut cheesecake with papaya and macadamia sauce


Serves: 12
timePrep time: 20 mins
timeTotal time:
Coconut cheesecake with papaya and macadamia sauce
Photographed by Brett Stevens

Coconut cheesecake with papaya and macadamia sauce


Serves: 12
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
791Kcal
Fat
68gr
Saturates
40gr
Carbs
38gr
Sugars
30gr
Fibre
1gr
Protein
6gr
Salt
0.9gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

For the cheesecake
  • 200g gingernuts
  • 100g butter, melted, plus a little extra for greasing
  • 100g creamed coconut
  • 200g caster sugar
  • 800g full-fat cream cheese
  • 1 heaped tbsp cornflour
  • 150ml double cream
  • 3 large eggs, lightly beaten
  • 4 cardamom pods, seeds removed and lightly crushed
  • 1-2 papayas, peeled and sliced
  • juice of 1 lime
  • lime wedges, to serve
For the sauce
  • 75g butter
  • 75g dark muscovado sugar
  • a pinch of crushed sea salt flakes
  • 2 cardamom pods, seeds removed and lightly crushed
  • 3 tbsp crème fraîche
  • 100g macadamias, toasted and chopped

Step by step

Get ahead
Make the cheesecake a few days ahead; chill
  1. For the cheesecake, blitz the gingernuts into crumbs in a food processor, then mix with the melted butter. Press the gingernut mixture into the base of a lined and buttered 22-23cm round springform tin.
  2. Crumble the creamed coconut into a jug and mix with 100ml boiling water from the kettle, stirring until smooth; leave to cool. Preheat the oven to 180°C, fan 160°C, gas 4.
  3. Whisk together the caster sugar, cream cheese, cooled coconut mixture and cornflour. Stir in the double cream, eggs and crushed cardamom seeds. Pour into the tin over the gingernut base.
  4. Bake the cheesecake for 1 hour 10 minutes until the top is golden. Turn off the heat but leave the cheesecake in the oven to cool with the door ajar.
  5. For the sauce, heat the butter, muscovado sugar, salt, cardamom seeds and crème fraîche together in a small pan. Bubble briefly to thicken. Stir in the chopped macadamia nuts and set the sauce aside to cool.
  6. To serve, toss the sliced papaya with the lime juice. Slice the cheesecake and top with slices of papaya and a drizzle of sauce, with the remaining papaya and sauce alongside.
Chef quote
Think creamy cheesecake and rich nutty toffee sauce with a hint of salt and fresh papaya in each indulgent serving. Papaya has a more mellow flavour than mango – which really comes alive with a squeeze of citrus juice; here it's tossed with lime and served alongside the cheesecake.

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