This wonderful Sweet Potato Layer Cheesecake with Chocolate Mousse has a velvety texture and decadent taste! It is healthier than most regular cheesecakes but that doesn’t make it less delicious!
I like sweet potatoes but I rarely cook them at home. And recently it came to my mind that they would be fantastic to add in a cheesecake! You probably have noticed that the sweet potato taste resembles very much pumpkin and if there are so many pumpkin desserts, why not make a sweet potato cake? I love cheesecake so much that I can’t stop experimenting with this kind of dessert, preparing it with anything that comes to my mind. Sweet potatoes are wonderful so I was sure this experiment would be a huge success.
For some reason I wanted to add chocolate in this Sweet Potato Cheesecake. I am glad I did it: chocolate makes the taste deeper and more decadent. It makes this cheesecake really special, something that you won’t forget easily. That’s also the reason why I decided to top it with chocolate mousse. Of course I used my easy and super successful chocolate mousse recipe.
In fact I can’t even find enough words to describe this cheesecake! It is just simple, luscious and tasty! It is the cheesecake that you will surely remember. And the best thing is that eating it does not make you too guilty – think about all the good minerals you get with that sweet potato puree and about the fewer calories you consume in comparison to other cakes. I even allowed my son to taste it (of course I gave him less from the crust and more from the sweet potato filling).
And before going to the recipe I want to give you some news that will hopefully put you in a festive mood. Christmas is coming and this year I am participating in the Food Advent Calendar “Spice It Up!” What is an Advent Calendar? This is a special calendar which counts the days till Christmas – usually starts at the beginning of December. Every day in the calendar there is a something featured so that it makes the countdown to Christmas more interesting. In the current advent every day one of the participating bloggers will be presenting a recipe featuring a Christmas spice – that’s why it is named “Spice It Up!” I can’t wait to present my recipe on the 15th 🙂
Below is the list of all the blogs participating in the Advent. Check the Advent Link every day in order to find the new recipe!
December 1, Jenny, initiator and from Jenny Is Baking will feature tonka bean in a sweet bread
December 2, Rachel from Dishing Up Dinner will feature nutmeg in a cookie
December 3, Jyoti from The Hungry Belly will feature saffron in a dessert
December 4, Natalie from Natalie Journeys will feature nutmeg in a drink
December 5, Renea from Inspire A Creation will feature peppermint in a dessert
December 6, Samira from Samira’s Recipe Diary will feature cardamom in a dessert
December 7, Markus from Earth Food and Fire will feature cloves in a side dish
December 8, Candi from Make Ahead Meal Mom will feature nutmeg in a dessert
December 9, Rachael from Coloured Plates will feature star anise in a condiment
December 10, Kori from I Rok the Kitchen will feature ginger in a cookie
December 11, Megan from Life on Paradise Drive will feature pumpkin pie spice in a dessert
December 12, Leslie from Deliciously Plated will feature cardamom in a beverage
December 13, Tanya from Food Forage will feature ginger in a dessert
December 14, Ali from Fix Me a Little Lunch will feature bay leaves in a cocktail
December 15, Daniela (that’s me!) from Dani’s Cookings will feature cinnamon in a cake
December 16, Neha from Witty Mushroom will feature cardamom in a dessert
December 17, Lizet from Chipa by the Dozen will feature aniseed in a cookie
December 18, Jillian from Simple Sassy Scrumptious will feature cinnamon and cloves in a cookie
December 19, Jennifer from Jennifer Bakes will feature cayenne pepper in a snack
December 20, Angela from Bake It with Love will feature nutmeg in a dessert
December 21, Kaveri from Pretty Little Things will feature ginger in a dessert
December 22, Nataliya from The Friendly Gourmand will feature clove in a side dish
December 23, Myriam from Milly’s Melting Pot will feature vanilla in a cookie
December 24, Jenny, initiator and from Jenny Is Baking will make a roundup
- 180 g cocoa cookies
- 60 g butter melted
- 600 g sweet potato puree see notes
- 2 eggs
- 120 g brown sugar
- 350 g cream cheese
- 2 teaspoons vanilla extract
- 1/3 teaspoon cinnamon
- pinch of nutmeg
- 100 g black chocolate melted
- 100 g black chocolate
- 200 ml whipping cream cold
Using a food processor (or in a ziplock bag with a rolling pin) crush the cookies into fine crumbs. Place the crumbs into a bowl and add the melted butter. Mix until well combined.
Press the prepared crust onto the bottom of a 23 cm (9 inch) spring form pan. Let the pan sit in the freezer until preparing the cheesecake filling.
In a large mixing bowl beat together cream cheese, sweet potato puree and sugar until homogeneous. Add eggs and mix until smooth. Add vanilla and spices and whisk until combined.
Transfer about half of the filling to another bowl and add the melted chocolate. Mix until the colour is uniform. Pour the chocolate filling into the prepared crust. Pour the rest of the filling on top and smooth with a spatula if needed.
Wrap very well the bottom of the spring form pan in aluminium foil or place it in a bigger pan. It is possible the butter from the crust to leak outside a bit so you need to make sure there won’t be a mess in the oven.
Bake at 160 degrees C for about 1 hour or until the edges of the cheesecake are stable and the centre is just set but still moving a bit. Open the door of the oven and let the cheesecake cool inside for 1 hour.
Remove the pan from the oven and let cool until room temperature. Refrigerate for 4-6 hours before serving.
In a large bowl whip 150 ml heavy cream until stiff peaks form.
In a heatproof bowl combine chocolate and 50 ml heavy cream. Place the bowl over a pan of simmering water. Stir until the chocolate melts and both ingredients are well combined.
Using a rubber spatula carefully fold the chocolate mixture into the whipped cream until uniform and creamy. Refrigerate for 1-2 hours before piping.
To make sweet potato puree: bake the sweet potatoes wrapped in aluminium foil for 1 hour or until soft when tested with a fork. Let them cool and then remove the peel. Puree in a food processor until smooth.