Just in time for the weekend, Rachel Muse and Becky Dowst from Talk Eat Laugh brings you Sweet potato and orange cheesecake. A recipe for a delicious decadent pudding, but lower in fat and higher in protein than a normal cheesecake.

Sweet Potato and Orange Cheesecake
3 (approx. 575g) sweet potatoes
3 oranges
200g butter
280g cream cheese
80g Almond butter
240g digestive biscuits
25g Almonds
2 passion fruit (for decoration, not essential)
½ pomegranate (for decoration, not essential)

 

In a medium saucepan boil the sweet potatoes WHOLE and UNPEELED. Cover with a lid but allow some of the steam to escape. Check water level and top up if needed.

In the meantime make the base of the cheesecake. Melt the butter. In a nutribullet or a food processor weigh the almonds, digestive biscuits, almond butter and blitz. Add 75g of melted butter and blitz for a few seconds.

Use to make a base for a loose based tin between 22cm and 25cm in diameter. Base should be between 1cm and 1.5cm thick.  Smooth out flat and compact slightly with the back of a dessert spoon.  If you have too much base mixture put in a small bowl to be used later. Put the tin in the fridge to firm up.

Wash the oranges and use a potato peeler to peel the oranges. Finely slice the peel and put in a small saucepan. Juice the oranges and add to the pan. Make sure there are no pips in the juice. Bring the juice to the boil and simmer for 10 to 12 mins to reduce the volume of liquid and intensify the flavor.

Once the sweet potato is fully cooked (45 mins to an hour) try not to test the potatoes by piercing with a fork. The idea is to keep all the nutrition of the potato within the skin. Remove from the heat pour off the hot water and refresh in cold water. Change the water as the potatoes cool.

When cool enough to peel, peel the potatoes by hand. Then break into thirds and put in the food processor. Add the cream cheese, the remaining melted butter (doesn’t matter if it’s starting to firm up, just as long as it is not rock hard) and the orange juice/peel mixture.

Blitz the mixture, scrape down with a spatula and blitz again until uniform.

Pour into the tin, the thickness should be 3cm to 3.5cm. Place into the fridge to firm up for 2 hours.

If there is any leftover mixture make individual desserts of cheese mix on the bottom and crumb mix on the top.

After two hours gently run a knife around the inside of the tin and remove the cheesecake from the tin. Top with passion fruit seeds and pomegranate seeds.

Did you miss last week’s recipe? It was Lentil Tamarind Soup.

Who are TALK Eat Laugh?

Talk Eat Laugh hosts regular local pop-up restaurants and supper clubs, described as “a cross between a dinner party and a restaurant” where guests can make friends while having a lovely meal. They also do catering for private events in people’s homes.

Currently, the supper clubs are mostly based at Dinghams Salisbury, but are always looking for new venues. Their next event, Spring Supper Club, is at Dinghams on Wednesday, March 30, 7pm.
Tickets: Early bird £33 until March 19, £36 thereafter, at 01722 506045. To get in touch about your own event, or request a Supper Club where you live, contact Becky on 07741 128280 or becky@talkeatlaugh.com.

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