Sweet potato and blackberry cheesecake recipe

Name: Sweet potato and blackberry cheesecake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g (4.4oz) blackberries; 2 tsp sugar; 220 g (7.8oz) oat biscuits; 60 g (2.1oz) butter, melted; 30 g (1.1oz) dark chocolate, chopped (optional); 3 eggs; 1 vanilla pod, seeds only; 110 g (3.9oz) sugar; 500 g (17.6oz) mascarpone cheese; 50 g (1.8oz) plain flour; 2 cardamom pods; 1 star anise; 250 g (8.8oz) sweet potatoes, peeled and cut into 1/2cm cubes; 1 orange, juice only; 1 tbsp honey

Servings: persons

125 g (4.4oz) blackberries
2 tsp sugar
220 g (7.8oz) oat biscuits
60 g (2.1oz) butter, melted
30 g (1.1oz) dark chocolate, chopped (optional)
3 eggs
1 vanilla pod, seeds only
110 g (3.9oz) sugar
500 g (17.6oz) mascarpone cheese
50 g (1.8oz) plain flour
2 cardamom pods
1 star anise
250 g (8.8oz) sweet potatoes, peeled and cut into 1/2cm cubes
1 orange, juice only
1 tbsp honey

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.

1069

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 125 g (4.4oz) blackberries, 2 tsp sugar, 220 g (7.8oz) oat biscuits, 60 g (2.1oz) butter, melted, and more.

Yes, Sweet potato and blackberry cheesecake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!