Sweet potato cheesecake with toasted marshmallow meringue

Inspired by classic American desserts, this sweet potato cheesecake with toasted marshmallow meringue is another delicious way to use sweet potatoes in baking, following my sweet potato pie recipe. Its sweet, warmly spiced with cinnamon and surprisingly delicious. Instead of traditional marshmallows, this version is topped with a fluffy Italian meringue, lightly toasted with a kitchen torch. If you prefer, simply cover the cheesecake with mini marshmallows and caramelise them under the grill or with a blowtorch. Highly recommended!

Ingredients for the biscuit base:

• 180 g chocolate-coated digestive biscuits
• 40 g butter, melted

Place the biscuits and melted butter into a food processor and blitz until the mixture resembles wet sand. If you don’t have a food processor, place the biscuits in a sturdy freezer bag and crush them with a rolling pin, then mix with the melted butter.

Line the base of a 23 cm springform tin with baking paper. Tip the biscuit mixture into the tin, spread evenly and press firmly into the base. Chill in the fridge while you prepare the filling.

Wrap the outside of the tin with two layers of aluminium foil – the cheesecake will be baked in a water bath.**

Ingredients for the cheesecake filling:

• 700 g full-fat or semi-fat curd cheese, finely ground three times
• 375 g sweet potato purée*
• 60 ml sour cream
• 3 large eggs
• 140 g caster sugar
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger

All the ingredients should be at room temperature.

Place all the filling ingredients into the bowl of a stand mixer. Mix until just combined and smooth, or whisk by hand. Do not overmix, as incorporating too much air will cause the cheesecake to rise and then sink. The finished cheesecake should have a flat, even surface. Pour the filling over the chilled biscuit base.

Bake in a water bath** at 160°C for about 70 minutes, or until the entire surface is set when lightly touched with a skewer. If necessary, bake a little longer. Remove from the oven, leave to cool completely, then chill in the fridge for several hours.

Ingredients for the Italian meringue:

• 2 egg whites, at room temperature
• 150 g caster sugar (130 g + 20 g)
• 30 ml water

Additionally:

• chopped pecans, for sprinkling

Place the egg whites into the bowl of a stand mixer (the bowl must be perfectly clean and grease-free). Place the remaining 20 g sugar in a small bowl.

In a saucepan, combine 130 g sugar and the water. Bring to the boil without stirring. Insert a sugar thermometer and cook until the syrup reaches 118°C.

When the syrup reaches 100°C, begin whisking the egg whites. Whisk until stiff peaks form, gradually adding the reserved 20 g sugar, one teaspoon at a time. Once the syrup reaches 118°C, remove it from the heat. With the mixer running, slowly pour the hot syrup into the egg whites in a thin, steady stream. Increase the speed to high and continue whisking for 5–8 minutes, until the meringue is thick, glossy, stiff and completely cool.

Spread the Italian meringue over the chilled cheesecake and toast it with a kitchen blowtorch (or briefly under a hot grill). Sprinkle with the chopped pecans before serving.

*How to make sweet potato purée:

Preheat the oven to 200°C. Wash the sweet potatoes and place them on a baking tray lined with baking paper. Bake for about 45 minutes, or until the skins are wrinkled and a fork slides in easily. Leave to cool, peel and blend until completely smooth. From 1 kg of sweet potatoes I got approximately 500 g of purée.

**Baking in a water bath: Place the wrapped springform tin inside a larger roasting tin or ovenproof dish. Pour in enough boiling water to come halfway up the sides of the cheesecake tin. Baking with steam ensures the cheesecake cooks evenly, doesn’t crack and develops an exceptionally creamy texture.

Enjoy!