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Sweet Poatato Cheesecake caramel making

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.
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Cuisine dessert
Servings 6

Ingredients
  

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

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.