Sweet Potato Vegan Cheesecake

Delight in the harmony of flavors and textures with this Sweet Potato Cheesecake, a dessert that marries the natural sweetness of sweet potatoes with creamy cashews and aromatic spices. As a fusion of wholesome ingredients and indulgence, this recipe presents a delightful journey for your taste buds. The almond-based crust and praline shards provide layers of crunchy contrasts to the luscious cheesecake filling. Embark on a culinary adventure that pairs wholesome ingredients with exquisite flavors, offering a sweet treat that’s both satisfying and unforgettable.

PREP TIME: 30 minutes (plus soaking and freezing time)

COOK TIME: 1 hour 15 minutes

SERVES: 12

INGREDIENTS:

CHEESECAKE:

• 500g Sweet Potato
• ½ cup (80g) whole almonds (with skin)
• 100g medjool dates, pitted (for base)
• 2 cups cashews, soaked overnight
• ¼ cup (60ml) coconut oil
• 80g medjool dates, pitted (for filling)
• ½ cup (125ml) rice malt syrup
• 2 tablespoons lemon juice
• 2 teaspoons vanilla bean paste
• 1½ tsp ground cinnamon
• ½ tsp mixed spice
• ¼ teaspoon ground ginger

PRALINE:

• ½ cup natural sliced almonds, toasted
• 1 cup caster sugar
• ⅓ cup water

INSTRUCTIONS:

CHEESECAKE:

1. Preheat Oven: Preheat the oven to 200°C /180°C fan-forced. Prick the sweet potatoes all over with a small knife. Spray them with oil and place on a tray. Bake for about an hour or until they’re tender. Cool slightly before removing the skin.
2. Prepare Almond Date Base: Combine whole almonds and pitted dates in a food processor. Process until the mixture is fine and sticky. Press the mixture into a lined 20cm springform pan using damp hands. Chill the crust until needed.
3. Blend Filling: Drain the soaked cashews and place them in a food processor along with coconut oil, pitted dates, rice malt syrup, lemon juice, vanilla bean paste, ground cinnamon, mixed spice, and ground ginger. Process until the mixture is completely smooth.
4. Add Sweet Potato and Freeze: Add the baked and peeled sweet potatoes to the processor and process until the mixture is combined. Pour this filling over the almond base in the pan, level the top, and freeze it covered for 4 hours or overnight until it’s firm. Once firm, transfer the cheesecake to the fridge.

PRALINE:

1. Toast Almonds: Scatter sliced almonds over a baking paper-lined tray and toast them.
2. Create Caramel: Combine caster sugar and water in a saucepan over low heat. Cook and stir for 5 minutes until the sugar dissolves. Increase the heat to high and bring it to a boil. Boil without stirring for about 5-8 minutes until the mixture turns golden.
3. Pour and Cool: Remove the caramel from heat and let the bubbles subside. Pour the caramel over the toasted almonds. Allow it to cool and set. Break the praline into shards.

SERVING:

1. Assemble and Serve: To serve, top the cheesecake with the praline shards just before serving. The brittle praline shards provide a wonderful contrast to the creamy cheesecake filling, creating an exquisite dessert experience.

TIPS:

• Soaking Cashews: For the creamiest texture, soak the cashews overnight. This step helps soften the cashews, making them easier to blend into a smooth filling.
• Roasting Sweet Potato: Baking the sweet potato until tender and removing the skin adds a natural sweetness and depth of flavor to the cheesecake.
• Almond Date Base: The almond and date base contributes a nutty, slightly chewy texture to the cheesecake. Press the mixture firmly into the pan to create a stable crust.
• Smooth Filling: Blend the cashews, coconut oil, dates, syrup, lemon juice, vanilla bean paste, and spices until completely smooth. This might take a few minutes, but the result will be a velvety and luxurious filling.
• Freezing and Chilling: Freeze the cheesecake for several hours or overnight until firm, and then transfer it to the fridge to ensure the perfect consistency.
• Creating Praline: The praline adds an elegant touch to the dessert. Be cautious when making the caramel; once it turns golden, promptly remove it from the heat to avoid overcooking.
• Serving: Top the cheesecake with praline shards just before serving. The praline’s brittle texture adds a delightful contrast to the smooth cheesecake.

Delight in the luxurious fusion of flavors and textures with this Sweet Potato Cheesecake topped with elegant praline shards. The harmonious blend of natural sweetness, creamy cashews, and the crunch of almonds creates a dessert that’s both visually stunning and wonderfully indulgent. Savor each mouthful and experience the artistry of this unique creation.