Roasted Sweet Potato & Goat Cheese Cheesecake with Feta Brittle
Prepare to take your dessert game to the next level with this Roasted Sweet Potato & Goat Cheese Cheesecake topped with a crunchy Feta Brittle. It’s a cheesecake unlike any you’ve had before, blending earthy flavors with creamy textures for an elegantly sweet and savory treat. Perfect for special occasions or as a unique everyday indulgence, this recipe combines wholesome ingredients to create a beautifully unique dessert.
Why You Will Love This Recipe
Not only is this cheesecake gluten-free, but it also balances bold flavors like roasted sweet potato and tangy goat cheese in a way that pleases the palate. The addition of sweet and salty feta brittle adds an unexpected crunch that elevates the cheesecake experience, delivering layers of texture and taste in every bite. With versatile ingredient options, like using grilled halloumi for variation, the possibilities are endless!
Pro Tips for Making the Cheesecake
- Ensure the sweet potato is well-roasted to enhance its sweetness before blending.
- Use room temperature cheeses for the filling to achieve a smooth and easy blend.
- Don’t overbake the cheesecake; it should be set but still slightly jiggly in the center.
- Allow adequate chilling time after baking to ensure clean slices when serving.
- Experiment with herbs or citrus zest to customize the flavor of the filling.
Ingredients
Here’s what you need to make this stunning cheesecake:
Base Layer
- 300 g roasted sweet potato
- 1 egg
- 1 tbsp olive oil
- Salt & pepper, to taste
Creamy Filling
- 200 g chèvre goat cheese
- 250 g whole-milk ricotta
- 2 large eggs
- 2 tbsp Greek yogurt
- 1 tbsp cornstarch
- 1 tsp dried thyme or rosemary
- Pinch of salt
Sweet-Salty Feta Crunch
- 100 g crumbled feta cheese
- 1 tbsp runny honey
- Optional: crushed pistachio or Aleppo chili
Directions
Let’s dive into making this delightful cheesecake!
- Step 1: Preheat your oven to 180°C (350°F).
- Step 2: In a blender, combine the roasted sweet potato, egg, olive oil, salt, and pepper. Blend until smooth.
- Step 3: Spread the sweet potato mixture evenly into a lined springform pan to form the crust.
- Step 4: Bake the crust for 15 minutes, then set aside to cool.
- Step 5: In a mixing bowl, whisk together the goat cheese, ricotta, eggs, Greek yogurt, cornstarch, thyme, and salt until smooth.
- Step 6: Pour the creamy filling over the cooled crust.
- Step 7: Reduce the oven temperature to 160°C (320°F) and bake for 40 minutes, until just set. Cool at room temperature.
- Step 8: Refrigerate the cheesecake for a minimum of 3 hours, preferably overnight.
- Step 9: For the feta brittle, preheat your broiler. On a piece of foil, spread crumbled feta and drizzle with honey. Broil until bubbling and golden, about 5 minutes, then let cool completely.
- Step 10: Once chilled, garnish the cheesecake with the feta brittle and any optional toppings like crushed pistachios or Aleppo chili. Slice and enjoy!
FAQs
1. Can I use other types of cheese for the filling?
Yes, you can experiment with cream cheese or mascarpone for a different flavor profile.
2. How long can I store the cheesecake?
The cheesecake can be stored in the refrigerator for up to 5 days in an airtight container.
3. Can I freeze the cheesecake?
Yes, you can freeze it for up to 2 months. Just cover it tightly to prevent freezer burn.
4. Is this cheesecake suitable for vegan diets?
This specific recipe is not vegan, but you can explore using plant-based substitutes for the cheeses and eggs.
5. What can I serve with this cheesecake?
Fresh fruits, a dollop of Greek yogurt, or a drizzle of caramel sauce can enhance the serving experience.
Conclusion
This Roasted Sweet Potato & Goat Cheese Cheesecake with Feta Brittle is a unique dessert that’s perfect for impressing guests at your next dinner party or simply enjoying at home. Its earthy, creamy flavors combined with a crunchy topping make it truly unforgettable. Give it a try and elevate your dessert repertoire today!
