Recipe: sweet potato cheesecake
For this cheesecake, you use sweet potato. The potato gives the cake a beautiful orange color and adds a subtle and distinctive flavor. Top it with a generous layer of chocolate ganache, Bastogne biscuit crumbs, earthy beetroot and fresh fruit, and your dessert is ready. After the last bite, you can undo your trouser buttons.
Preheat the oven to 200 degrees.
Cook the sweet potatoes until tender and finely blend them in a food processor with the eggs, sugar, cream cheese and a pinch of cinnamon.
Grease an oven dish with butter, pour in the sweet potato mixture and place it in the oven for about 35 minutes. The top should be nicely firm and baked.
Meanwhile, melt a bar of dark chocolate au bain-marie and, once melted, mix it with the whipped cream. Pour the mixture over the cake and then let the cake cool in the refrigerator, or speed up the process in the freezer.
Whip the cream in a bowl until semi-stiff, then transfer it to a food processor. Add the zest of one lime, cooked beetroot and sugar, and blend until smooth.
Cut neat slices from the cheesecake and serve with Bastogne crumbs, Granny Smith apple, pomegranate and beetroot whipped cream.
Wine tip from Miss WineLane:
Recipe: Naresh Ramdjas
Photography: Jasper de Waal
