An easy cheesecake with a Caribbean twist.
To make the base combine the crushed crackers with the rest of the ingredients and press into a 225mm spring sided cake tin.
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
Nutritional analysis per serving (22 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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