Sweet potato cheesecake with praline sauce

Recipe from: 11/1/1996 12:00:00 AM
Ingredients 22
Servings 0
Time

Ingredients

  • CRUST
  • 10
    ml
    butter, softened
  • 100
    g
    chopped pecan nuts
  • 50
    g
    crumbed Tennis biscuits
  • 25
    g
    castor sugar
  • 30
    g
    butter, melted
  • FILLING
  • 1
    kg
    cream cheese
  • 200
    g
    firmly packed brown sugar
  • 100
    g
    castor sugar
  • 4
    eggs
  • 35
    g
    cornflour
  • 5
    ml
    ground cinnamon
  • 5
    ml
    mixed spice
  • 500
    ml
    cooked and mashed sweet potatoes
  • PRALINE SAUCE
  • 100
    g
    firmly packed brown sugar
  • 60
    ml
    water
  • 60
    g
    butter
  • 1
    egg, beaten
  • 25
    g
    chopped pecan nuts
  • 5
    ml
    vanilla essence
 

Method

 
CRUST 1. Spread softened butter into a 23 cm springform tin. 2. Combine the remaining crust ingredients in a bowl and then press into the bottom and halfway up the sides of the prepared pan. Refrigerate. FILLING 3. In a large bowl, beat the cream cheese. Gradually beat in the brown sugar and castor sugar until smooth. 4. Add eggs, one at a time, beating well after each addition. 5. In a small bowl, combine cornflour, spices and sweet potato; mix well. Gradually add to the cream cheese mixture and beat until smooth. Pour into prepared crust. 6. Bake in preheated 180 ºC oven for 1 hour 30 minutes, or until centre is set. Turn oven off and leave the cake to stand in the oven for at least 20 to 30 minutes. 7. Remove from the oven and cool to room temperature on a wire rack. Remove sides of tin. Refrigerate overnight. PRALINE SAUCE 8. In a small saucepan, over a medium heat, combine the sugar, water and butter. Bring to the boil and simmer for 2 minutes. 9. Gradually blend a small amount of the syrup into the beaten egg. Return to the saucepan; cook over a low heat for 1 minute, stirring constantly. 10. Remove from the heat and stir in the pecan nuts and vanilla essence. Serve sauce slightly warm and pour over the cheesecake.
 

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