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
To prepare the base
Preheat the oven to 180°C.
Grease and line the base and sides with baking paper 4cm deep.
Blitz the ginger biscuits in a food processor until they form fine crumbs.
Stir in the melted butter until fully combined.
Press the mixture firmly into the base and slightly up the sides of the tin.
Bake for 15-20 minutes until set.
Remove from the oven and allow to cool completely.
Step 2
For the filling
Peel and dice the sweetpotato, then boil until soft.
Drain and blend until smooth to create a purée.
Leave the purée to cool completely.
In a bowl, combine the cream cheese, mascarpone, and cooled sweetpotato purée.
Add the chopped stem ginger and mix until smooth and evenly combined.
Step 3
Assemble the cheesecake
Spoon the filling into the cooled biscuit base and smooth the top with a spatula.
Chill in the fridge for at least 2 hours, preferably overnight, until set.
Top with sliced peaches or your choice of seasonal fruit just before serving.
