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Sweet Yam cheesecake

An easy cheesecake with a Caribbean twist.


  • Base:

  • 225g water biscuits

  • pinch allspice

  • 50g brown sugar

  • 125g melted butter

  • pinch cinnamon

  • The top:

  • 450g cream cheese

  • 225ml greek yoghurt

  • 225g golden yam- roasted in the skin, then pulp removed and mashed

  • 300g soft dark brown sugar

  • 2 eggs

  • 1 egg white

  • splash vanilla extract

  • Sauce:

  • 100g butter

  • 100g soft light brown sugar

  • 100ml double cream

  • juice 1 lime


  • 1.

    To make the base combine the crushed crackers with the rest of the ingredients and press into a 225mm spring sided cake tin.

  • 2.

    For the top, beat together the cheese and yoghurt. Mix in the whole eggs one at a time, then the white. Add the vanilla, then the mashed yam. Spoon on top of the base and cook at 160c/ 325f/ gas mark 4 for 50-60 mins until springy and cooked. To make the sauce simply put all the ingredients, except the lime into a heavy bottom pan and bring to boil to combine, remove from heat and stir in the lime. Serve with lightly whipped cream and mint

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