Coconut cheesecake with papaya and macadamia sauce
Serves 12 | prep 20 mins | total time
Coconut cheesecake with papaya and macadamia sauce
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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.
