With caramelised California walnuts, toasted meringue and superfood sweet potato in a cinnamon-spiced cheesecake filling, this dessert is worth taking a little time over – both to make and to eat!
Preparation time: 80min
- Preheat the oven to 150ºC. Line a baking tray with baking paper and set aside.
- Place the California walnuts, sugar, butter and cinnamon into a preheated medium non-stick frying pan over a medium heat. Cook for 5min, stirring continuously, until the walnuts are coated with the melted sugar mix, then immediately transfer to the baking tray to cool.
- To make the base: finely crush the biscuits and set aside. In a bowl, mix the melted butter and cinnamon, then mix well with the crushed biscuits. Transfer the mix into a loose-based round tin, firmly pressing the mixture into the bottom of the tin, then place into the fridge to set.
- To make the filling: combine the cinnamon, nutmeg, cloves and salt in a small bowl and set to one side. Using an electric whisk, mix the cream cheese and brown sugar in a large bowl until smooth. Add the sweet potatoes, vanilla, and spice mixture, and whisk again until smooth. Next, add the eggs one at a time whilst whisking.
- Take the cheesecake base out of the fridge, pour in the sweet potato filling and bake for around 50min. Leave to cool completely.
- To make the meringue: place the sugar into a preheated saucepan and heat until it reaches 100ºC. Using an electric whisk, beat the egg-whites and when they begin to stiffen into soft peaks add a little of the heated sugar. Continue whisking, adding the remaining sugar a little at a time, at high speed until the meringue is smooth and firm and has cooled down (for around 10min).
- Remove the baked cheesecake from the fridge and pat the surface with kitchen roll to remove any moisture. Place a layer of the caramelised California walnuts on top of the cheesecake (reserving a few for decoration).
- Place the meringue mix on top of the cheesecake and spread it evenly over the surface, using a spoon to form peaks. Use a kitchen blowtorch to lightly brown the meringue. Decorate with the remaining caramelised California walnuts to serve.