Cheesecake with papaya coulis


Total time: 3hr 10m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 426 Kcal, 9g Protein, 38g Carbohydrates, 26g Fat


Ingredients

  • Base
  • 25 g butter, melted, left to cool
  • 100 g sponges (e.g. madeleines), finely chopped
  • Filling
  • 200 g double cream cheese (e.g. Philadelphia)
  • 2 eggs
  • 4 tbsp sugar
  • 1 tbsp lime juice
  • Coulis
  • 2 tbsp sugar
  • 1 vanilla pod,, cut open lengthways, seeds scraped out
  • 2 star anise
  • 1 papaya, cut into pieces
  • 2 lime,, peel off all the zest around the fruit; cut out the pulp situated between the white membrane
  • Utensils
  • For a cake tin of approx. 20 cm, fully lined with baking paper

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Instructions

  • Base

    Mix the sponge cakes with the butter. Spread the mixture in the prepared tin and press down firmly.
  • Filling

    Mix all the ingredients together well and spoon onto the base. Bake for approx. 30 mins. in the bottom half of an oven preheated to 220°C. Remove and let cool slightly. Remove the cake from the tin and place on a rack to cool. Cover and refrigerate for approx. 2 hrs.
  • Coulis

    Bring the sugar and all the ingredients up to and including the star anise to a boil and simmer approx. 10 mins. Remove the vanilla bean and star anise. Puree 1 tbsp of this sauce with the papaya. Add the lime sections to the remaining sauce and let stand for approx. 30 mins.
  • Serve:

    Using a cutter approx. 7 cm in diameter, cut out moons approx. 4 cm wide from the cheesecake, transfer to plates and serve with the lime sections and papaya coulis.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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