- 200g - Tennis biscuits, crushed
- 5ml - vanilla essence
- 125ml - icing sugar
- 100g - butter, melted
- 230g - 2 tubs creamed cottage cheese
- - finely grated zest of 1 lemon
- 100g - almonds
- 5ml - cinnamon
- 230g - 1 tub cream cheese
- 2,5ml - sea salt flakes
- - micro herbs (optional)
- - 2 large sweet potatoes, peeled
- 30ml - light brown sugar
- - 4 eggs
- 15ml - butter
- 60ml - light-brown sugar
Preheat the oven to 160°C. Line a 23cm cake tin with baking paper and grease it with non-stick spray.
Mix the biscuits and butter well. Press the mixture to the bottom and sides of the cake tin. Set aside.
Whisk all the ingredients together until smooth. Pour into the crust. Bake for 50 minutes or until set but slightly wobbly in the centre. Cool completely. Keep in the fridge.
3 SWEET POTATO STRIPS
Increase the oven temperature to 230°C. Slice the potatoes into long strips with a peeler. Arrange on a greased baking sheet. Sprinkle the sugar over and bake for 10-15 minutes or until slightly caramelised. Remove from the oven and cool.
Heat the ingredients in a pan and stir-fry for a minute then cool.
5 TO FINISH
Pile the sweet potato strips and nuts on the cake. Sprinkle micro herbs over if using.