We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Coconut cheesecake with papaya and macadamia sauce
Serves 12 | prep 20 mins | total time
Coconut cheesecake with papaya and macadamia sauce
Subscribe to Sainsbury's magazine
Serves 12 | prep 20 mins | total time
Rate
Nutritional information (per serving)
Calories
791Kcal
Fat
68gr
Saturates
40gr
Carbs
38gr
Sugars
30gr
Fibre
1gr
Protein
6gr
Salt
0.9gr
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.