Sweet Potato Cheesecake, Salted Caramel Coconut

Name: Sweet Potato Cheesecake, Salted Caramel Coconut
Yield: 6 serving
Ingredients: 200 gm Biscuits; 80 gm melted butter; 20 gm caster sugar; 250 gm cream cheese; 200 gm sweet potato cooked cooled; 125 gm brown sugar; 2 eggs; 125 ml coconut cream coconut evaporated milk; vanilla; 1.5 teaspoons of ground ginger; 1.5 teaspoons ground cinnamon; 120 gm castor sugar; 20 ml water; 50 ml coconut evaporated milk or coconut cream; 100 gm unsalted butter; pinch of salt

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Servings
6
Course
Dessert, Cake, Others
Cuisine
International

Sweet Potato Cheesecake, Salted Caramel Coconut

Iris Warren

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I think you are going to like these dense moist cheesecakes, especially if you have left over sweet potato.

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Ingredients

Servings

Crumb base

200 gm Biscuits I used N.Z Griffins "Krispie" biscuits but butternut or rice cookies would be fine too
80 gm melted butter
20 gm caster sugar 1 Tablespoon

Filling

250 gm cream cheese 1 x packet
200 gm sweet potato cooked cooled 1 cup
125 gm brown sugar
2 eggs
125 ml coconut cream coconut evaporated milk 1/2 cup
vanilla
1.5 teaspoons of ground ginger
1.5 teaspoons ground cinnamon

Salted Caramel

120 gm castor sugar
20 ml water 1 Tablespoon
50 ml coconut evaporated milk or coconut cream
100 gm unsalted butter
pinch of salt

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Instructions

** Note you will need cooked sweet potato for the recipe .

Line a 20 cm/ 9 in spring form tin or 6 individual moulds. Set the oven to 180 C/ 360 F to begin.

Crush the biscuits in a food processor and add the sugar and melted butter. Push this into the base of 6 individual tins or the single springform tin. Bake till lightly coloured or approximately 8 -10 minutes.
Turn the oven down to 160 C/ 320 F
Put all of the filling ingredients into the food processor and blitz till smooth. Pour into the cooled case/s. For small sized cheesecakes bake 30 mins, but ( till they just feel firm, but still wobble a bit Bake approximately approximately 40-50 minutes for the single tin. Or till it still wobbles a bit ( just set)
Cool in the fridge overnight or as long as possible before unmoulding. Run a warm knife around the cheesecake before removing the spring form or gently removing the lining paper.

Topping...have everything ready to use before you start.

Place the sugar for the topping into a small saucepan with the water. Turn the heat onto medium, and swirl a couple of times to spread the water around. Try not to stir as it will crystalize, swirl if you need to. Let the sugar dissolve and turn a lovely golden brown colour . Remove from the heat and stir in the coconut cream( be careful). Stir till incorporated then gradually stir in the butter till well combined. Add a pinch of salt. Taste
Cool this before spooning onto the tops of the cheesecake. Set in the fridge
Decorate with toasted coconut if you like.