Sweet potato and blackberry cheesecake recipe
Sweet potatoes? In a cheesecake? We haven't gone mad: they're the perfect companion to tangy blackberries and creamy mascarpone.
Instead of making one large cheesecake, you could also make little individual cheesecakes for a dinner party. If you're going down that route, make them the day before to save yourself some time on the day.
Ingredients
- 2 cardamom pods
- 1 star anise
- 250 g sweet potatoes, peeled and cut into 1/2cm cubes
- 1 orange, juice only
- 1 tbsp honey
- 2 cardamom pods
- 1 star anise
- 8.8 oz sweet potatoes, peeled and cut into 1/2cm cubes
- 1 orange, juice only
- 1 tbsp honey
- 2 cardamom pods
- 1 star anise
- 8.8 oz sweet potatoes, peeled and cut into 1/2cm cubes
- 1 orange, juice only
- 1 tbsp honey
- 125 g blackberries
- 2 tsp sugar
- 4.4 oz blackberries
- 2 tsp sugar
- 4.4 oz blackberries
- 2 tsp sugar
- 220 g oat biscuits
- 60 g butter, melted
- 30 g dark chocolate, chopped (optional)
- 7.8 oz oat biscuits
- 2.1 oz butter, melted
- 1.1 oz dark chocolate, chopped (optional)
- 7.8 oz oat biscuits
- 2.1 oz butter, melted
- 1.1 oz dark chocolate, chopped (optional)
- 3 eggs
- 1 vanilla pod, seeds only
- 110 g sugar
- 500 g mascarpone cheese
- 50 g plain flour
- 3 eggs
- 1 vanilla pod, seeds only
- 3.9 oz sugar
- 17.6 oz mascarpone cheese
- 1.8 oz plain flour
- 3 eggs
- 1 vanilla pod, seeds only
- 3.9 oz sugar
- 17.6 oz mascarpone cheese
- 1.8 oz plain flour
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 40 mins
- Serves: 10
Step-by-step
- Preheat the oven to 150C/gas mark 2 and line a 25cm/8in spring-form cake tin.
- To make the sweet potato compote, place the spices in a non-stick pan and warm them up, making sure they don’t burn. Add the sweet potato, cover, shake together and cook for 1 minute. Add half the orange juice and cook, covered, for 1-2 minutes. After 2 minutes add the honey and mix. Transfer to a cold container and cover.
- Make the blackberry purée by placing the berries and sugar into a pan with 1tbsp water and cook on a low heat until the berries becomes mushy. Blend to a puree before passing through a fine sieve into a bowl. Set aside.
- To make the cheesecake base place the biscuits in a food processor and pulse until the mixture resembles breadcrumbs. Mix together with the melted butter and chocolate, if used. Spoon the mixture into the bottom of the prepared cake tin and press down firmly.
- Make the cheesecake filling by mixing the eggs, vanilla seeds and sugar together. Add the mascarpone and beat together until well combined. Add the flour and mix.
- Remove and discard the spices from the sweet potato. Fold the sweet potato into the cheese mixture. Pour into the cake tin and then drizzle over the blackberry purée.
- Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top. When cooked, remove from the tin, and leave to cool down before serving.
This recipe was devised by Felice Tocchini for the Love Sweet Potatoes campaign
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