Sweet potato and caramel cheesecakes

No this is not a joke! This sweet potato and caramel cheesecakes recipe really does take the humble sweet potato and turn it into a scrumptious cheesecake you won’t be able to get enough of. Don’t believe us? Try it for yourself!

Prep time: 60 mins

Ingredients (serves 6)

For the sweet potato curd:

4tbsp American sweet potato puree (Half a sweet potato, baked, peeled and pureed)

125g butter

The zest and juice of 2 lemons

Seeds from half vanilla pod

200g caster sugar

2 eggs

For the base:

60g caramel biscuits

50g butter

For the cheesecake topping:

125g American sweet potato puree (1 sweet potato, baked, peeled and pureed)

250g cream cheese

125g caster sugar

50g sour cream

20g flour (sieved)

2 eggs

1 egg yolk

Method

Preheat the oven to 140°C.

To make the sweet potato curd, melt the butter and stir the lemon zest, vanilla seeds, sugar and lemon juice.

Place the mixture in a heat proof bowl and heat over a pan of boiling water, making sure no water gets into the mixture.

In a mixing bowl, beat the eggs. Remove the heatproof bowl from the pan and add the warm liquid to the mixing bowl little by little, stirring continuously, being careful not to curdle the eggs.

Place the mixing bowl over the pan and stir continuously until the curd thickens. Add the sweet potato puree and leave to one side to cool.

To make the base, finely crush the biscuits by hand or in a blender, melt the butter and mix with the biscuits.

Place six paper muffin cases in a muffin tray and add a spoonful of biscuit crumbs to each. Press down firmly with the back of a spoon.

To make the cheesecake topping, mix the cream cheese, sweet potato puree, sugar, sour cream and the sieved flour until there’s no lumps. Mix the eggs through one by one to form a smooth mixture, then mix in the egg yolk.

Fill the cake cases almost to the top, then place in the oven for 25 minutes.

Leave to cool and serve with the sweet potato curd for a different take on a cheesecake.