Name: Cheesecake and caramelised sweet potato strips
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: serving
Cuisine: Bake
Ingredients: 200 g tennis biscuits crushed; 100 g butter melted; 230 g cream cheese; 230 creamed cottage cheese; 4 eggs; 125 ml icing sugar; lemon zest only; 5 ml vanilla essence; sweet potato cut into strips; 2 large sweet potatoes peeled; 60 ml brown sugar; mixed nuts; 100 g almonds; 15 ml butter; 30 ml brown sugar; 5 ml cinnamon ground; 2 ml sea salt flakes

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Ingredients (17)

CRUST

200 g	tennis biscuits — crushed
100 g	butter — melted
230 g	cream cheese
230	creamed cottage cheese
4	eggs
125 ml	icing sugar
	lemon — zest only
5 ml	vanilla — essence
	sweet potato — cut into strips
2	large sweet potatoes — peeled
60 ml	brown sugar
	mixed nuts
100 g	almonds
15 ml	butter
30 ml	brown sugar
5 ml	cinnamon — ground
2 ml	sea salt — flakes

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Method:

Preheat the oven to 160 ºC.

Line a 23 cm cake tin with baking paper and grease it with nonstick spray.

Crust Mix the crushed tennis biscuits and butter well. Press the mixture to the bottom and sides of the cake tin. Cool until needed.

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

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

Nuts Heat all the ingredients in a pan and stir-fry for a minute. Remove from the pan and cool.

To finish Pile the sweet potato strips and nuts on the cake. Sprinkle micro herbs over if you like.