Coconut cheesecake with papaya and macadamia sauce
Chef quote Think creamy cheesecake and rich nutty toffee sauce with a hint of salt and fresh papaya in each indulgent serving.
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Cooking tools:
- Springform pan
- Rolling pin
- Zip-top bag
- Oven
- Mixing bowl
- Hand mixer
- Whisk
- Saucepan
- Wooden spoon
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spatula
- Refrigerator
- Serving platter
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
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