Sweet Potato Cucumber Cheesecake

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Blackberry Chocolate Cake , Kesar Bhaat, Vanilla Pannacotta, Festive Makhane Ki Kheer

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Ingredients

  • For the cheesecake:
  • 1 cup - cream cheese
  • 1/2 cup - sugar
  • 2 - eggs
  • 1 tsp - vanilla essence
  • 1 - lemon zest
  • 1 tsp - corn flour
  • 50 gms - sour cream
  • vermicelli to garnish
  • semolina to line base
  • For the compote:
  • 2 - sweet potatoes (boiled, peeled and crushed)
  • 1 - cucumber, sliced
  • 1/4 cup - sugar
  • 1 tsp - cinnamon powder
  • 1 tsp - lemon juice
  • For the biscuit base:
  • 1/2 cup - any biscuit crumbs
  • 100 gms - butter
  • 1/4 cup - powdered sugar
  • 1 - zest of lemon
  • For pepper ice cream: 750 ml. milk
  • 1 tsp - vanilla essence
  • 9 - egg yolks
  • 240 gms - cream, whipped and ready
  • 30 gms - black pepper, coarsely crushed

How to Make Sweet Potato Cucumber Cheesecake

  • For the compote:
  • In a hard bottom pan, add sugar and a little water to make a thick golden syrup.
  • Add lemon zest and lemon juice.
  • Add the cucumber and stir well for 3-4 mins.
  • Add crushed sweet potatoes, cinnamon powder, and mix.
  • Make thick compote. Let it cool.
  • Pre-heat the oven to 180 deg C.
  • For the biscuit base:
  • Combine all the ingredients and press into the cake mould. Bake for 15 mins.
  • For the cheesecake:
  • Beat the cheese and sugar together in a bowl. Add the eggs, vanilla essence and lemon zest.
  • Scrape down the bowl, and add corn flour, sour cream and mix to a smooth batter. Do not aerate.
  • Add the cooled sweet potato and cucumber, mix to it.
  • Add the above mixture to the ready biscuit lined base. Use well-greased moulds, coated with semolina.
  • Top with a little roasted vermicelli.
  • Bake at 150 deg C in a water bath for 60-80 mins.
  • For the pepper ice cream:
  • Heat the milk with vanilla essence till it simmers. Cool for 20 mins. Whisk yolk and sugar till sugar dissolves. Add the above milk.
  • Add cream and coarsely crushed pepper. Cool.
  • Churn in an ice cream machine (alternately, take readymade frozen vanilla ice cream, fold in crushed pepper and refreeze).
  • Serve with the sweet potato cheese cake.

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