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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For a cake tin of approx. 20 cm, fully lined with baking paper
How it's done
Mix the sponge cakes with the butter. Spread the mixture in the prepared tin and press down firmly.
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.
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.|
|Tip:||Instead of moons, cut into slices.|
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