Sweet potato &
caramel cheesecakes
SERVES 6
For the sweet potato curd
4 tbsp American sweet potato
puree (half a sweet potato,
baked, peeled and pureed)
125g (4½oz) butter
grated zest and juice of 2 lemons
½ vanilla pod, seeds scraped
200g (7oz) caster sugar
2 free-range eggs
For the base
60g (2oz) caramel biscuits
50g (1¾oz) butter
For the cheesecake topping
125g (4½oz) American sweet
potato puree (1 sweet potato,
baked, peeled and pureed)
250g (9oz) cream cheese
125g (4½oz) caster sugar
50g (1¾oz) sour cream
20g (¾oz) flour, sieved
2 free-range eggs plus 1 egg yolk
1 Preheat the oven to 140°C/Gas
Mark 1.
2 To make the sweet potato curd, melt
the butter and stir the lemon zest, vanilla
seeds, sugar and lemon juice.
3 Place the mixture in a heatproof
bowl and heat over a pan of boiling
water, making sure no water gets into
the mixture.
4 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.
5 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.
6 To make the base, finely crush the
biscuits by hand or in a blender, melt the
butter and mix with the biscuits.
7 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.
8 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.
9 Fill the cake cases almost to the top,
then place in the oven for 25 minutes.Raspberry mousse
SERVES 4
80ml (2½fl oz) cold water
2 tsp grass-fed powdered gelatine
400ml (13½fl oz) unsweetened UHT
coconut milk
125g (4½oz) raspberries, fresh or
frozen & thawed, plus extra fresh
raspberries to serve
1 tbsp rosewater (optional)
1 tsp natural vanilla extract
stevia equal to 1 tbsp regular sugar,
or to taste
1 Pour the cold water into a medium
heatproof bowl.
2 Sprinkle the gelatine over the
surface in an even layer. Set aside for
10 minutes to bloom.
3 Combine the coconut milk and
raspberries in a blender and blend until
smooth. Strain through a fine-mesh
sieve into a medium bowl. Add the
rosewater (if using), vanilla and stevia
and stir to combine.
4 Set the bowl of gelatine over a
saucepan of barely simmering water.
Gently heat the gelatine, stirring
occasionally, until it dissolves. Remove
from the heat and gradually pour into
the raspberry-coconut mixture, stirring
continuously to combine.
5 Pour the mixture into 125ml (4fl oz)
capacity glasses or containers.
Refrigerate for 4 hours, or until set
enough that the surface holds its shape
when touched.
6 Serve the mousse topped with fresh
raspberries.10 Leave to cool and serve with the
sweet potato curd for a different take on
a cheesecake.By American Sweet Potatoes (sweetpotatoes.eu/en/recipes/)PUDDING HEAVENWWW.FOODHEAVENMAG.COM JUNE baking heaven 65