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Cheesecake with caramelised sweet potato strips


Cheesecake

Ingredients 16
Servings Makes 1 cheesecake
Time 30 min

Ingredients

  • 200
    g
    Tennis biscuits, crushed
  • 100
    g
    butter, melted
  • 230
    g
    1 tub cream cheese
  • 230
    g
    2 tubs creamed cottage cheese
  • 4 eggs
  • 125
    ml
    icing sugar
  • finely grated zest of 1 lemon
  • 5
    ml
    vanilla essence
  • 2 large sweet potatoes, peeled
  • 60
    ml
    light-brown sugar
  • 100
    g
    almonds
  • 15
    ml
    butter
  • 30
    ml
    light brown sugar
  • 5
    ml
    cinnamon
  • 2,5
    ml
    sea salt flakes
  • micro herbs (optional)
 

Method

About 1 hr
 

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.

 

Read more on: cheesecake  |  recipes  |  baking
 

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2019-04-10 10:02
 
 
 
 
 
 
 
 
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