Sweet Potato Vegan Cheesecake

Sweet Potato Vegan Cheesecake
magnify
Credit: Whisk Media Group
Recipe by: Australian Sweet Potatoes
australiansweetpotatoes.com.au
Average: 4.3 (37 votes)
174 Collected
Difficulty
Moderate
Category
Cuisine
Prep:  30 min, plus soaking time & freezing time
Cook:  1 hour 15 minutes
Serves:  12
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.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
FacebookPintrestTwitterGoogle ClassroomShare via Email
Sweet Potato Vegan Cheesecake
Ingredients:
Cheesecake
Praline
Method:
Cheesecake
  1. 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
  2. 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
  3. 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
  4. Level top and freeze, covered for 4 hours or overnight until firm. Once firm, transfer to fridge
Praline
  1. 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
  2. Remove from heat and let bubbles subside. Pour over almonds. Allow to cool. Break into shards
  3. Serve cheesecake topped with praline shards

More Desserts Recipes from Australian Sweet Potatoes

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.