Ingredients:
• For the cheesecake:
• 1 cup – Cream cheese
• 1/2 cup – Sugar
• 2 – eggs
• 1 tsp – vanilla essence
• 1 – Lemon zest
• 1 tsp – Corn flour
• 50 gms – sour Cream
• vermicelli to garnish
• semolina to line base
• For the compote:
• 2 – Sweet Potatoes (boiled, peeled and crushed)
• 1 – cucumber, sliced
• 1/4 cup – Sugar
• 1 tsp – Cinnamon powder
• 1 tsp – Lemon juice
• For the biscuit base:
• 1/2 cup – any biscuit crumbs
• 100 gms – Butter
• 1/4 cup – powdered Sugar
• 1 – zest of Lemon
• For pepper ice cream: 750 ml. Milk
• 1 tsp – vanilla essence
• 9 – Egg yolks
• 240 gms – cream, whipped and ready
• 30 gms – black pepper, coarsely crushed
Method:
- For the compote:
- In a hard bottom pan, add sugar and a little water to make a thick golden syrup.
- Add lemon zest and lemon juice.
- Add the cucumber and stir well for 3-4 mins.
- Add crushed sweet potatoes, cinnamon powder, and mix.
- Make thick compote. Let it cool.
- Pre-heat the oven to 180 deg C.
- For the biscuit base:
- Combine all the ingredients and press into the cake mould. Bake for 15 mins.
- For the cheesecake:
- Beat the cheese and sugar together in a bowl. Add the eggs, vanilla essence and lemon zest.
- Scrape down the bowl, and add corn flour, sour cream and mix to a smooth batter. Do not aerate.
- Add the cooled sweet potato and cucumber, mix to it.
- Add the above mixture to the ready biscuit lined base. Use well-greased moulds, coated with semolina.
- Top with a little roasted vermicelli.
- Bake at 150 deg C in a water bath for 60-80 mins.
- For the pepper ice cream:
- Heat the milk with vanilla essence till it simmers. Cool for 20 mins. Whisk yolk and sugar till sugar dissolves. Add the above milk.
- Add cream and coarsely crushed pepper. Cool.
- Churn in an ice cream machine (alternately, take readymade frozen vanilla ice cream, fold in crushed pepper and refreeze).
- Serve with the sweet potato cheese cake.