Name: Cheesecake with caramelised sweet potato strips
Prep time: 30 min
Total time: 30 min
Yield: Makes 1 cheesecake serving
Cuisine: Ingredients
Ingredients: 200 g tennis biscuits crushed; 100 g butter melted; 230 g cream cheese; 230 g cottage cheese creamed; eggs; 125 ml icing sugar; lemon zest only; 5 ml vanilla essence; sweet potatoes peeled; 60 ml brown sugar light; 100 g almonds; 15 ml butter; 30 ml brown sugar; 5 ml cinnamon ground; 2,5 ml sea salt flakes; micro herbs

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Ingredients (16)

200 g	tennis biscuits — crushed
100 g	butter — melted
230 g	cream cheese
230 g	cottage cheese — creamed
	eggs
125 ml	icing sugar
	lemon — zest only
5 ml	vanilla — essence
	sweet potatoes — peeled
60 ml	brown sugar — light
100 g	almonds
15 ml	butter
30 ml	brown sugar
5 ml	cinnamon — ground
2,5 ml	sea salt — flakes
	micro herbs

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Method:

Preheat the oven to 160°C. Line a 23cm cake tin with baking paper and grease it with non-stick spray.

1 CRUST

Mix the biscuits and butter well. Press the mixture to the bottom and sides of the cake tin. Set aside.

2 FILLING

Whisk all the ingredients together until smooth. Pour into the crust. Bake for 50 minutes or until set but slightly wobbly in the centre. Cool completely. Keep in the fridge.

3 SWEET POTATO STRIPS

Increase the oven temperature to 230°C. Slice the potatoes into long strips with a peeler. Arrange on a greased baking sheet. Sprinkle the sugar over and bake for 10-15 minutes or until slightly caramelised. Remove from the oven and cool.

4 NUTS

Heat the ingredients in a pan and stir-fry for a minute then cool.

5 TO FINISH

Pile the sweet potato strips and nuts on the cake. Sprinkle micro herbs over if using.