Cheesecake with papaya coulis

Cheesecake with papaya coulis

Total: 3 hr 10 Min. | Active: 40 Min.
Nutritional value / people: 426 kcal
, Fat: 26 g
, Carbohydrate: 38 g
, Protein: 9 g


4 people


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:

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100 g sponges (e.g. madeleines, finely chopped)
25 g butter, melted, left to cool


200 g double cream cheese (e.g. Philadelphia)
2 eggs
4 tbsp sugar
1 tbsp lime juice


2 tbsp sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
2 star anise
1 papaya, cut into pieces
2 limes, peel off all the zest around the fruit; cut out the pulp situated between the white membrane
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One loaf tin (approx. 20 cm), fully lined with baking paper

How it's done

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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.

Good to know
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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