Tuck into these goodies, guilt-free – they’re made with vegetables

1 CHEESECAKE & CARAMELISED SWEET POTATO STRIPS

MAKES 1 CHEESECAKE Preparation: 30 min Baking: About 1 hour Resting: 3 hours or overnight CRUST 200 g tennis biscuits,

crushed 100 g butter, melted FILLING 1 tub (230 g) cream

cheese 2 tubs (230 g) creamed cottage cheese 4 eggs 125 ml (½ c) icing

sugar finely grated zest of

1 lemon 5 ml (1 t) vanilla

essence SWEET POTATO STRIPS 2 large sweet

potatoes, peeled 60 ml (¼ c) light

brown sugar NUTS 100 g almonds 15 ml (1 T) butter 30 ml (2 T) light brown

sugar 5 ml (1 t) cinnamon 2 ml (½ t) sea salt

flakes TO FINISH

Micro herbs (optional) Preheat the oven to 160 ºC. Line a 23 cm cake tin with baking paper and grease it with nonstick spray. 1 Crust Mix the crushed tennis biscuits and butter well. Press the mixture to the bottom and sides of the cake tin. Cool until needed. 2 Filling Whisk all the ingredients together until smooth. Pour the filling into the crust. Bake for 50 minutes or until set, but still slightly wobbly in the centre. Cool completely. Keep in the fridge. 3 Sweet potato strips Increase the oven temperature to 230 ºC. Slice the sweet potatoes into long strips with a potato peeler. Arrange the strips on the prepared baking sheet. Sprinkle the sugar over and bake for 10-15 minutes or until slightly caramelised. Remove from the oven and allow to cool. 4 Nuts Heat all the ingredients in a pan and stir-fry for a minute. Remove from the pan and cool. 5 To finish Pile the sweet potato strips and nuts on the cake. Sprinkle micro herbs over if you like.