It’s impossible to stop at just one slice of this luscious cheesecake. I like to think of it as a delicious way to eat a generous amount of protein, fat and vegetable goodness in one go. This is best made the day before you eat it.
For the base
| 230 g | Plain sweet biscuits, (just under a packet) |
| 3 Tbsp | Brown sugar |
| 1 tsp | Ground cardamom |
| 1 | Grated lime zest, from whole lime |
| 100 g | Butter, melted (Main) |
For the filling
| 2 large | Kumara, peeled and cut into large chunks (to yield 450g mashed, cooked kumara) (Main) |
| ⅓ cup | Caster sugar |
| 1 tsp | Pure vanilla extract |
| ¼ tsp | Salt |
| 400 g | Cream cheese, at room temperature |
| 3 | Eggs |
| 2 | Limes, Finely grated zest and freshly squeezed juice, (about 3 1/2 Tbsp juice) (Main) |
| ⅓ cup | Pistachio nuts, shelled (Main) |
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Directions
- Cook the kūmara first: either wrap loosely in foil and bake in a 200C oven for about 45 minutes, or cook in boiling water until soft. Allow to cool, then mash until smooth. Measure out 450g and set aside.
- Heat the oven to 170C. Put the biscuits, sugar, cardamom and lime zest into a food processor and blitz to fine crumbs. Pour in the melted butter and pulse to mix. Press the mixture into a line 24cm springform tin and leave in the fridge while you make the filling.
- Put all the filling ingredients, except the pistachio nuts, in the processor. Whiz until smooth. Pour over the prepared base and scatter the pistachios on top.
- Bake for 35 minutes until just set (slightly wobbly in the middle is ok). Remove the tin from the oven and leave to cool on a rack.
- When it's completely cooled, wrap it loosely in a clean tea towel. Leave in the fridge until about 20 minutes before you're ready to eat it.
- To serve, unmold carefully and cut into slices. Serve with whipped cream or Greek yoghurt.
See more of Lucy's Kumara recipes:
