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Sweet Potato and Blackberry Cheesecake

Serves: 10

Cost Cutting Eco Friendly

"Serve this delicious cheesecake with seasonal berries and a dollop of mascarpone"

Sweet Potato and Blackberry Cheesecake Recipe: Veggie Magazine


[hd]For the Sweet Potato Compote[/hd]
2 cardamom pods
1 star anise
250g sweet potatoes, peeled and diced
juice of 1 orange
1 tbsp honey

[hd]For the Blackberry Purée[/hd]
125g blackberries
2 tsp sugar

[hd]For the Cheesecake Base[/hd]
220g oat biscuits
60g butter, melted
30g dark chocolate, chopped (optional)

[hd]For the Cheesecake Filling[/hd]
3 free-range eggs
seeds from 1 vanilla pod
110g sugar
500g mascarpone cheese
50g plain flour


  • Preheat the oven to 150C/300F/Gas 2 and line a 25cm cake tin. Place the spices in a pan and warm. Add the potato and cook for one minute. Add half the juice and cook for two minutes. Add the honey.
  • Make the purée by placing the berries and sugar into a pan with 1 tbsp water on a low heat until mushy. Blend to a purée before passing through a fine sieve.
  • To make the base, blitz the biscuits in a processor. Mix with the butter and chocolate. Spoon into the cake tin.
  • Make the filling by mixing the eggs, vanilla seeds and sugar. Add the mascarpone and beat. Add the flour.
  • Discard the spices. Fold the sweet potato into the cheese mixture. Pour into the cake tin and then drizzle over the purée. Bake for 40 minutes.
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