-
1
Preheat the oven to 150C/gas mark 2 and line a 25cm/8in spring-form cake tin.
-
2
To make the sweet potato compote, place the spices in a non-stick pan and warm them up, making sure they dont burn.
-
3
Add the sweet potato, cover, shake together and cook for 1 minute.
-
4
Add half the orange juice and cook, covered, for 1-2 minutes.
-
5
After 2 minutes add the honey and mix.
-
6
Transfer to a cold container and cover.
-
7
Make the blackberry puree by placing the berries and sugar into a pan with 1tbsp water and cook on a low heat until the berries becomes mushy.
-
8
Blend to a puree before passing through a fine sieve into a bowl.
-
9
Set aside.
-
10
To make the cheesecake base place the biscuits in a food processor and pulse until the mixture resembles breadcrumbs.
-
11
Mix together with the melted butter and chocolate, if used.
-
12
Spoon the mixture into the bottom of the prepared cake tin and press down firmly.
-
13
Make the cheesecake filling by mixing the eggs, vanilla seeds and sugar together.
-
14
Add the mascarpone and beat together until well combined.
-
15
Add the flour and mix.
-
16
Remove and discard the spices from the sweet potato.
-
17
Fold the sweet potato into the cheese mixture.
-
18
Pour into the cake tin and then drizzle over the blackberry puree.
-
19
Bake the cheesecake for 40 minutes, or until the cheesecake is set and lightly golden on top.
-
20
When cooked, remove from the tin, and leave to cool down before serving.
