Sweetpotato Cheesecake with a Ginger Crumb
Cooking time
20 minutes
Prep time
35 minutes
Serving
For the base
- 300 g ginger biscuits
- 120 g unsalted butter
For the filling
- 200 g cream cheese
- 200 g mascarpone
- 175 g sweetpotato purée (1 medium sweetpotato)
- 2 balls of stem ginger (chopped)
To garnish
- 3 peaches (or seasonal fruit of your choice)
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Preheat the oven to 180°C.
Step 2
Grease and line the base and sides with baking paper 4cm deep.
Step 3
Blitz the ginger biscuits in a food processor until they form fine crumbs.
Step 4
Stir in the melted butter until fully combined.
Step 5
Press the mixture firmly into the base and slightly up the sides of the tin.
Step 6
Bake for 15-20 minutes until set.
Step 7
Remove from the oven and allow to cool completely.
Step 8
Peel and dice the sweetpotato, then boil until soft.
Step 9
Drain and blend until smooth to create a purée.
Step 10
Leave the purée to cool completely.
Step 11
In a bowl, combine the cream cheese, mascarpone, and cooled sweetpotato purée.
Step 12
Add the chopped stem ginger and mix until smooth and evenly combined.
