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

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 302kj
  • Fat Total 19g
  • Saturated Fat 11g
  • Protein 3g
  • Carbohydrate 29g
  • Sugar 21g
  • Sodium 156mg

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.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings