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 😜
number of servings
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
- vanilla paste
- 30 g white Belgian chocolate
- A handful of Belgian milk chocolate
- whole milk
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.
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.
Set it aside in the refrigerator overnight. The next day, prepare the frosting and decorate according to your imagination and taste.