Preheat oven to 180C

Wrap the sweet potato in foil and bake in the oven until the centre is cooked and soft. Remove from oven and allow to cool and then peel. 

Line a 24cm square baking tin.

While the potato is cooking, place the biscuits in a food processor and blitz until they are a fine crumb. Add the coconut and mix thoroughly. Melt the butter and mix through the biscuit/coconut mixture until all the crumbs are coated in butter. Pour the crumb mixture into the lined baking tin and and using a spoon press it down firmly creating the base. Once it’s even, place in the fridge to set.

In a different bowl, place three leaves of gelatine in water and soak for five minutes until soft.

In a clean food processor bowl, add 250g of cream cheese, 100ml of cream, 60g of icing sugar and 1 teaspoon vanilla extract and blitz until smooth.

Remove the gelatine from the water and place in a small saucepan and heat over a low heat until dissolved. Add the dissolved gelatine to the cream cheese and cream mixture and blitz until well combined.

Pour the cream cheese mixture onto the chilled biscuit base and spread evenly creating a vanilla layer. Place in the fridge to set.

In a different bowl, place three leaves of gelatine in water and soak for five minutes until soft.

Placed the cooled and peeled sweet potato in a food processor and add 80g cream, 1 teaspoon vanilla extract, and blitz until smooth. Add the remainder of the cream cheese (250g) and the chilled coconut cream and blitz again.

Remove the gelatine from the water and place in a small saucepan and heat over a low heat until dissolved. Add the dissolved gelatine to the cream cheese and sweet potato mixture and blitz until well combined.

Pour the sweet potato mixture onto the chilled vanilla layer and place in the fridge to set.

Ganache

Place the cream in a bowl and microwave until almost at boiling point. Add chocolate and stir until melted. Microwave again on half power for 30secs if not all the chocolate. Allow the ganache to cool slightly then pour on top of the cheesecake. Chill until set.

Remove chilled cheesecake from the tin and use a heated knife to slice. Sprinkle with toasted coconut flakes before serving.

By: Chrissy Rob