200gm biscuits (Biscuits is Australian for what American’s call cookies. I used N.Z Griffins “Krispie” cause they are coconuty, but feel free to use the cookie of your choice)
7 Tablspoons ( 80gm)melted butter
1 Tablespoon of caster sugar
1x packet (250gm/1/2 lb) cream cheese
1 cup of cooked cooled sweet potato
1/2 cup of brown sugar
1/2 cup of coconut cream or coconut evaporated milk
1.5 teaspoons of ground ginger
1.5 teaspoons ground cinnamon
6 Tablespoons of castor sugar
1 Tablespoon water
50ml ( 1/4) cup coconut evaporated milk or coconut cream
100gm unsalted butter ( 3.58 OZ)
pinch of salt
Crush the biscuits in a food processor and add the sugar and melted butter. Push this into the base of 6 individual tins or 1x 20cm (9 in ) springform tin. Bake till firm or approximately 8 -10 minutes.
Put all of the filling ingredients into the food processor and blitz till smooth. Pour into the case/s. For small sized cheesecakes bake 30 mins, but a little longer if big ( till they just feel firm, approximately 40-50 minutes).
Set in the fridge overnight or as long as possible before unmoulding, by running a warm knife around the cheesecake before removing the spring form.
Topping…have everything ready to use before you start. Place the sugar for the topping into a small saucepan with the water. Turn the heat onto medium and let the sugar dissolve and turn a lovely golden brown colour . Remove from the heat and stir in the coconut ( be careful) stir till incorporated then gradually stir in the butter till well combined. Add a pinch of salt. Taste
Cool this before spooning onto the tops of the cheesecake. Set in the fridge
Decorate with toasted sweetened coconut if you like.
Note you will need cooked sweet potato for the recipe . Oven 160 deg ( 320deg F)