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Cheesecake and caramelised sweet potato strips



Ingredients 18
Servings
Time 30 min
  • CRUST
  • 200
    g
    tennis biscuits, crushed
  • 100
    g
    butter, melted FILLING
  • 230
    g
    cream cheese
  • 230
    2X creamed cottage cheese
  • 4
    eggs
  • 125
    ml
    icing sugar
  • finely grated zest of 1 lemon
  • 5
    ml
    vanilla essence
  • SWEET POTATO STRIPS
  • 2
    large sweet potatoes, peeled
  • 60
    ml
    light brown sugar
  • NUTS
  • 100
    g
    almonds
  • 15
    ml
    butter
  • 30
    ml
    light brown sugar
  • 5
    ml
    cinnamon
  • 2
    ml
    sea salt flakes
 

Method

About 1 hour
 

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.

 

Read more on: cheesecake  |  sweet potato
 

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