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Sweet potato cheesecake with Belgian chocolate
We have prepared this sweet treat in a healthier version. We swapped the classic biscuit crust for spelt cinnamon lavash, which replaced it perfectly. I immediately feel like I can have at least two pieces 😜
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Ingredients
number of servings
10
We will need
- 1 slice spelt cinnamon lavash
- 500 g mascarpone
- 250 g soft cottage cheese
- 1 egg
- 3 tablespoon peanut butter
- 1 tablespoon spelt flour
- 50 g coconut sugar
- 150 g Sweet potato puree without salt
- 30 g white Belgian chocolate
Frosting
- A handful of Belgian milk chocolate
- whole milk
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Directions
60 min.
1. Step
Prepare a baking tin. Cut out 2 identical circles, place the lavash and brush it with nut butter. Bake the crust for 10 min at 180°C.
2. Step
Make the filling with mascarpone, cottage cheese, nut butter, sugar, vanilla paste, white chocolate, egg, sweet potato puree and flour. Mix the ingredients lightly and pour over the prepared pre-baked crust. Bake the cheesecake for 55 minutes at 150°C.
3. Step
Set it aside in the refrigerator overnight. The next day, prepare the frosting and decorate according to your imagination and taste.
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