Coconut cheesecake with papaya and macadamia sauce | Sainsbury`s Magazine

Ingredients

• 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
• 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