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Sweet Potato Cheesecake    Veg CD DP 100mins

Makes 1 x 22cm/9-inch cake        Cold  Vegetarian  Dessert  Pudding

For the base
75g/3oz Butter
225g/8oz Digestive or Gingernut Biscuits, crushed
For the filling
675g/1 lb Cream Cheese
225g/8oz Sugar
4 Eggs
2 Egg Yolks
3 tbsp Plain Flour
2 teasp Ground Cinnamon
1 teasp Ground Ginger
240ml/8fl.oz. Whipping Cream
350g/12oz Cooked Sweet Potatoes, mashed


1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease a 22cm/9-inch springform tin.

2. Melt the butter in a large saucepan, add the crushed digestive biscuits and mix well then place in the refrigerator to cool.

3. Meanwhile, place the cream cheese, sugar, and eggs in a large mixing bowl and beat until smooth.

4. Add the flour, cinnamon and ginger and mix well. Set aside.

5. Place the cream and mashed sweet potatoes in another bowl and beat with an electric mixer until well-combined then add to the cream cheese mixture and mix well.

6. Pour the mixture into the prepared crust and bake for 15 minutes.

7. Lower heat to 140C, 275F, Gas Mark 1 and continue to bake for a further 1 hour.

8. Cool on a wire rack before serving.


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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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