You can make a cheesecake with Sweet Potatoes! This vegan cheesecake recipe also uses cashews to make the base and is topped with an easy, but impressive, almond praline.
Ingreadient:
- 500g Sweet Potato
- 1/2 cup (80g) whole almonds (with skin)
- 100g medjool dates, pitted
- 2 cups cashews, soaked overnight
- 1/4 cup (60ml) coconut oil
- 80g medjool dates, pitted (extra)
- 1/2 cup (125ml) rice malt syrup
- 2 tablespoons lemon juice
- 2 teaspoons vanilla bean paste
- 1 1/2 tsp ground cinnamon
- 1/2 tsp mixed spice
- 1/4 teaspoon ground ginger
- 1/2 cup natural sliced almonds, toasted
- 1 cup caster sugar
- 1/3 cup water
Direction:
- Preheat oven to 200°C/180°C fan-forced. Prick sweet potato all over with a small knife. Spray with oil and place on a tray. Bake for about an hour or until tender. Cool before removing skin
- Combine almonds and dates in a food processor. Process until fine and sticky. Using damp hands, press mixture into a lined 20cm spring form pan. Chill until needed
- Drain cashews and place in a food processor with oil, dates, syrup, juice, paste and spices. Process until completely smooth (this may take a few minutes). Add sweet potato and process until combined. Pour over almond base in pan
- Level top and freeze, covered for 4 hours or overnight until firm. Once firm, transfer to fridge
- Scatter almonds over a baking paper-lined tray. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for about 5-8 minutes until mixture turns golden
- Remove from heat and let bubbles subside. Pour over almonds. Allow to cool. Break into shards
- Serve cheesecake topped with praline shards
