Sweet potato and blackberry cheesecake
Serves: 8-10
Ingredients
- For the sweet potato compote:
- 2 cardamom pods
- 1 star anise
- 250g sweet potatoes, peeled and diced
- juice of 1 orange
- 1tbsp honey
- For the blackberry purée:
- 125g blackberries
- 2tsp sugar
- For the cheesecake base:
- 220g oat biscuits
- 60g butter, melted
- 30g dark chocolate, chopped (optional)
- For the cheesecake filling:
- 3 eggs
- seeds from 1 vanilla pod
- 110g sugar
- 500g mascarpone cheese
- 50g plain flour
Method
- Preheat the oven to 150C/Gas 2 and line a 25cm 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 min.
- Add half the orange juice and cook, covered, for 1-2 mins then add the honey and mix.
- Put in a cold container and cover.
- Make the purée by placing the blackberries and sugar into a pan with 1tbsp water and cook on a low heat until mushy.
- Blend to a purée, pass 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 filling by mixing the eggs, vanilla seeds and sugar together.
- Add the mascarpone and beat until well combined.
- Add the flour and mix.
- Remove and discard the spices from the sweet potato then fold into the cheese mixture.
- Pour into the cake tin and then drizzle over the blackberry purée.
- Bake for 40 mins or until set and lightly golden on top.
- Leave to cool before serving.
