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Sweet Potato Vegan Cheesecake

Sweet Potato Vegan Cheesecake
Credit: Whisk Media Group
Recipe by: Australian Sweet Potatoes
Average: 4.4 (35 votes)
144 Collected
Prep:  30 minutes, plus soaking time and freezing time
Cook:  1 hour 15 minutes
Serves:  12

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Sweet Potato Vegan 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
  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

Reviews for Sweet Potato Vegan Cheesecake

Average: 4.4 (35 votes)