Caramel sweet potato cheesecake

Ingredients

1. 250g digestive biscuits, coarsely broken
2. 100g unsalted butter, melted
3. 3 tsp ground ginger
4. 650g sweet potato, peeled, chopped
5. 500g cream cheese, at room temperature, chopped
6. 140g (2/3 cup, firmly packed) brown sugar
7. 380g can caramel Top ‘n’ Fill
8. 3 eggs
9. Double cream, to serve
10. Chopped pecans, to serve
11. Caramel sauce
12. 165g (3/4 cup, firmly packed) brown sugar
13. 125g (1/2 cup) crème fraîche
14. 20g butter, chopped

Description

• Step 1

  Release the base of a 23cm (base measurement) springform pan and invert. Line the base with baking paper and secure in the pan, allowing the edges to overhang.

• Step 2

  Process the biscuits in a food processor until finely crushed. Add butter and 1 tsp ginger and process until well combined. Transfer the biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of the pan, leaving a 1cm border at the top. Place in the fridge for 30 minutes to chill.

• Step 3

  Meanwhile, steam the sweet potato for 20 minutes or until tender. Set aside to cool slightly. Process in a clean food processor until smooth. Transfer to a bowl.

• Step 4

  Preheat the oven to 160C/140C fan forced. Process the cream cheese and sugar in a clean food processor until smooth. Add the sweet potato, caramel and remaining 2 tsp ginger and process until well combined. Add the eggs and process until smooth and well combined.

• Step 5

  Pour cream cheese mixture into prepared pan. Bake for 50 minutes or until the centre wobbles slightly. Turn oven off. Leave cheesecake in oven, with the door slightly ajar, for 2 hours or until cooled completely. Place in fridge for 4 hours to chill.

• Step 6

  To make the caramel sauce, heat the sugar, crème fraîche and butter in a small saucepan over low heat, stirring, until melted. Increase the heat and simmer for 2 minutes or until thickened. Cool slightly.

• Step 7

  Serve the cheesecake topped with double cream and pecans, and drizzled with the caramel sauce.