Sweet Potato and Blackberry Cheesecake
"Serve this delicious cheesecake with seasonal berries and a dollop of mascarpone"
- Serves:
- 10
- Ready in:
Ingredients
For the Sweet Potato Compote
- 2 cardamom pods
- 1 star anise
- 250g sweet potatoes, peeled and diced
- juice of 1 orange
- 1 tbsp honey
For the Blackberry Purée
- 125g blackberries
- 2 tsp sugar
For the Cheesecake Base
- 220g oat biscuits
- 60g butter, melted
- 30g dark chocolate, chopped (optional)
For the Cheesecake Filling
- 3 free-range eggs
- seeds from 1 vanilla pod
- 110g sugar
- 500g mascarpone cheese
- 50g plain flour
Method
- 1
Preheat the oven to 150C/300F/Gas 2 and line a 25cm cake tin. Place the spices in a pan and warm. Add the potato and cook for one minute. Add half the juice and cook for two minutes. Add the honey.
- 2
Make the purée by placing the berries and sugar into a pan with 1 tbsp water on a low heat until mushy. Blend to a purée before passing through a fine sieve.
- 3
To make the base, blitz the biscuits in a processor. Mix with the butter and chocolate. Spoon into the cake tin.
- 4
Make the filling by mixing the eggs, vanilla seeds and sugar. Add the mascarpone and beat. Add the flour.
- 5
Discard the spices. Fold the sweet potato into the cheese mixture. Pour into the cake tin and then drizzle over the purée. Bake for 40 minutes.
PER SERVING: 31.8G FAT (Excluding extras)
Sweet Potato and Blackberry Cheesecake was taken from 72 of COOK VEGETARIAN
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For the Sweet Potato Compote
- 2 cardamom pods
- 1 star anise
- 250g sweet potatoes, peeled and diced
- juice of 1 orange
- 1 tbsp honey
For the Blackberry Purée
- 125g blackberries
- 2 tsp sugar
For the Cheesecake Base
- 220g oat biscuits
- 60g butter, melted
- 30g dark chocolate, chopped (optional)
For the Cheesecake Filling
- 3 free-range eggs
- seeds from 1 vanilla pod
- 110g sugar
- 500g mascarpone cheese
- 50g plain flour
- 1
Preheat the oven to 150C/300F/Gas 2 and line a 25cm cake tin. Place the spices in a pan and warm. Add the potato and cook for one minute. Add half the juice and cook for two minutes. Add the honey.
- 2
Make the purée by placing the berries and sugar into a pan with 1 tbsp water on a low heat until mushy. Blend to a purée before passing through a fine sieve.
- 3
To make the base, blitz the biscuits in a processor. Mix with the butter and chocolate. Spoon into the cake tin.
- 4
Make the filling by mixing the eggs, vanilla seeds and sugar. Add the mascarpone and beat. Add the flour.
- 5
Discard the spices. Fold the sweet potato into the cheese mixture. Pour into the cake tin and then drizzle over the purée. Bake for 40 minutes.
PER SERVING: 31.8G FAT (Excluding extras)
"Serve this delicious cheesecake with seasonal berries and a dollop of mascarpone"
Sweet Potato and Blackberry Cheesecake was taken from 72 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
