Sweet Potato Layer Cheesecake with Chocolate Mousse
This delicious velvety Sweet Potato Cheesecake with Chocolate will make you want more!
Servings: 12
Ingredients
For the Crust:
- 16 / about 180 g/ 6,3 oz oreo cookies, or chocolate graham crackers or other chocolate cookies
- ⅓ cup/ 60 g butter, melted
For the filling:
- 21 oz/ 600 g sweet potato puree, see notes
- 2 eggs
- ½ cup + 1 tbsp/ 120 g brown sugar
- 12,3 oz/ 350 g cream cheese
- 2 teaspoons vanilla extract
- ⅓ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 3,5 oz/ 100 g black chocolate, melted
For the Chocolate Mousse:
- 3,5 oz/ 100 g black chocolate
- ⅞ cup / 200 ml heavy cream, cold
Instructions
Crust:
- 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.
Filling:
- In a large mixing bowl using an electric mixer beat together cream cheese, sweet potato puree and sugar until homogeneous. Add vanilla and spices and beat until combined. Add eggs and mix shortly, just until uniform.
- Transfer about half of the filling to another bowl. Add the melted chocolate to one part. Mix gently with a rubber spatula, 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 320° F/ 160° C for about 1 hour or until the edges of the cheesecake are stable and a small part in 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 decorating and serving.
Chocolate Mousse:
- In a large bowl whip ⅔ cup / 160 ml cold heavy cream until stiff peaks form.
- In a heatproof bowl combine chocolate and the rest of the heavy cream. Place the bowl over a pan of simmering water. Stir until the chocolate melts and both ingredients are well combined.
- Remove the chocolate from the heat and mix with a rubber spatula for about 5 minutes to cool it down.
- With the spatula carefully fold the chocolate mixture into the whipped cream until uniform and creamy.
Notes
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.
Store the cheesecake in the fridge for 3-4 days. You can also freeze it before piping the mousse for up to 3 months.
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