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Sweet Potato Cheesecake, Salted Caramel Coconut
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Sweet Potato Cheesecake, Salted Caramel Coconut

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

Servings: 6
Course: Dessert, Cake, Others
Cuisine: International

Ingredients

Crumb base
  • 200 gm Biscuits I used N.Z Griffins "Krispie" biscuits but butternut or rice cookies would be fine too
  • 80 gm butter melted
  • 20 gm caster sugar 1 Tablespoon
Filling
  • 250 gm cream cheese 1 x packet
  • 200 gm sweet potato 1 cup, cooked and cooled
  • 125 gm brown sugar
  • 2 egg
  • 125 ml coconut cream 1/2 cup
  • 125 ml coconut evaporated milk 1/2 cup
  • vanilla
  • 1.5 teaspoons ground ginger
  • 1.5 teaspoons ground cinnamon
Salted Caramel
  • 120 gm caster sugar
  • 20 ml water 1 Tablespoon
  • 50 ml coconut evaporated milk or coconut cream
  • 100 gm butter unsalted
  • pinch salt

Instructions

    Cup of Yum
  1. ** 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.
  1. 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.
  2. Turn the oven down to 160 C/ 320 F
  3. 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)
  4. 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.
  1. 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
  2. Cool this before spooning onto the tops of the cheesecake. Set in the fridge
  3. Decorate with toasted coconut if you like.