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–+ servings

Chilled roasted sweet-potato kefir cheesecake

Prep Time 20 minutes
Chilling to set 3 hours
Total Time 3 hours 20 minutes
Servings 8 slices
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Ingredients

  • 250 g strained kefir cheese Use plain, unsalted kefir cheese; weigh after straining. Allow about 24 hours to strain milk kefir in the refrigerator. A 500 g bottle yields about 200 g of cheese, so prepare two bottles.
  • 500 g roasted sweet potatoes Use two roasted sweet potatoes, each about 250 g with the skin on: one for the filling and one for the topping. Thaw frozen roasted sweet potatoes in the refrigerator first.
  • 30 g light cane sugar
  • 50 ml milk Cold, for soaking the gelatin.
  • 5 g unflavoured powdered gelatin Choose gelatin powder that needs soaking before it is gently heated to dissolve.

You will need

  • 23 × 15.5 cm rectangular container
  • Food processor, or mixing bowl and potato masher
  • Small saucepan and spoon
  • Kitchen scale and measuring jug
  • Knife and chopping board
  • Spatula
  • Plastic wrap
  • Refrigerator

Instructions

  • Peel the sweet potato for the filling and cut it into chunks.
  • Blend the peeled sweet potato and sugar in a food processor until smooth.
  • Add the kefir cheese and blend until smooth and evenly mixed.
  • Sprinkle the gelatin over the cold milk in a small saucepan and leave to soak for 5 minutes.
  • Warm the milk over low heat, stirring until the gelatin dissolves completely without letting it boil.
  • Mix a few spoonfuls of filling into the warm gelatin milk, then blend this mixture into the remaining filling.
  • Pour the filling into the rectangular container and level the surface with a spatula.
  • Cut the remaining roasted sweet potato, skin on, into 1 cm cubes and spread them evenly over the filling.
  • Cover loosely with plastic wrap and refrigerate for at least 3 hours, leaving it longer if the filling has not set.
    • Makes one dessert in a 23 × 15.5 cm container; cut into portions to serve.
    Have the kefir cheese and roasted sweet potatoes ready before you start. Allow at least 3 hours for setting, plus time to mix the filling and warm the gelatin milk. Straining the kefir and roasting raw sweet potatoes need additional time.
    If using raw sweet potatoes, wrap them in foil and roast at 180°C (350°F) for about 1 hour. Check that a skewer slides easily into the centre, as thicker potatoes may need longer. Let them cool before making the filling.
    Without a food processor, mash the sweet potato in a mixing bowl with a potato masher, then mix in the other filling ingredients as directed. The filling will retain small pieces of sweet potato.

Storage and safety

Use freshly prepared ingredients. Cover and refrigerate the dessert at 4°C (40°F) or below, and eat within 2–3 days, or sooner if any ingredient reaches its use-by date. Do not freeze: the gelatin mixture can become crumbly. Keep total time out of the refrigerator under 2 hours, or under 1 hour when the temperature is above 32°C (90°F). Discard the dessert if it exceeds these limits.