The Other Cheesecake

*inhales deeply*

This is an oreo base, topped with a layer of homemade butterscotch, followed by a layer of sweet potato pie filling, a layer of vanilla cheesecake filling, more butterscotch sauce swirled through, another layer of vanilla cheesecake and finally, more butterscotch sauce swirled through the entire top layer...

*aaand exhale*

Bare with me for a minute, I know this seems like a very long and tedious process but with a little planning it really isn't and I promise you it's worth it. It is really really worth it. I'm going to give you my plan so it can run smooth as for you.

Day 1 - I make my Oreo base, butterscotch sauce and cook my sweet potato (to save time waiting on it to cool).

Day 2 - I prepare my sweet potato pie filling, add it to the oreo base and bake it. While it's baking I make my cheesecake mix and after my cake has cooled I assemble the cake and leave it to set in the fridge over night.

Day 3 - she's perfectly set and ready to serve.

I know three days to wait on a cake may seem extreme but is it really?! You're doing a little bit at a time and it ensures everything comes out perfect. The general response to tasting this cake has been "oh my god" and we all have room for a lot more oh my god moments!

Start 2021 off right! Bácáil Sona!!

The Other Cheesecake

Recipe

⏲ PREP TIME: 1 hour

⏲ BAKING TIME: 1 hour 30 minutes

⏲ RESTING TIME: 6 hours

🍰 SERVINGS: 16 slices

EQUIPMENT

• 9 inch springform pan

• stand mixer/ hand mixer

• mixing bowls

• weighing scale

• spatula

• food processor/blender

INGREDIENTS

OREO BASE

• 48 oreos

• 3 tsp/12g light brown sugar

• 2 tbsp/28g butter

SWEET POTATO FILLING

• 1 medium/224g sweet potato

• 56g/ 1/2 stick salted butter (room temperature)

• 80g dark brown sugar

• 10g light brown sugar

• 10g granulated sugar

• 1 large egg

• 120g/ 1/2 cup of heavy cream

• 7.5g/ 1/2 tbsp vanilla extract

• 7.5g/ 1/2 tbsp pumpkin pie spice

• 1.25g/ 1/4 tsp cinnamon

BUTTERSCOTCH SAUCE

• HTTP

VANILLA CHEESECAKE FILLING

• 16oz/2 sticks full fat cream cheese (room temperature)

• 200mls heavy cream

• 100g confectioners sugar

• 15g/1 tbsp vanilla extract

• 1 leaf gelatin (3g gelatin powder)

Instructions

oreo base

1.

Peel, finely chop and boil your sweet potato until soft about 40 minutes.

Once cooked, mash and set aside until cool or you’re ready to use it.

2.

Blend your Oreos (whole) in a food processor or blender, about 6 max at a time.

3.

Add crushed Oreos, brown sugar and microwave melted butter to your 9 inch spring form pan. Give it a quick mix with a spoon and then start to press it down and smooth it out with your hands and the back of a spoon.

4.

You can leave the base completely even, create an outward curve or outer band, whatever you prefer.

5.

Once you’re happy throw your base into the freezer.

Sweet Potato Pie Layer

1.

Preheat oven to 350°F, 180°C.

2.

Cream the room temperature butter and sugar, on medium, in your stand mixer or with a hand whisk.

3.

Mix the cream, egg and vanilla together in a bowl and add to the stand mixer, a little at a time, mixing until thoroughly combined.

4.

Add your mashed sweet potato, pumpkin pie spice and cinnamon and mix until smooth.

5.

Pour the mixture over your Oreo base, level it with a spatula and bake in the oven for 40 - 60 minutes until the filling is set but still a bit jiggly in the center.

6. Set aside to cool.

7.
You can add your butterscotch layer once the cake has cooled.

Pour sauce directly on top. Pour on enough to coat the entire surface or more if you prefer. Rotate your tin to ensure the whole base is coated with butterscotch.

Once the butterscotch has cooled completely put the tin into the fridge.

8.

If you are making your own butterscotch sauce make sure to check out my simple and easy to follow a recipe.

Feel free to use your favorite store bought one or even a salted or regular caramel sauce. I like to use butterscotch to complement the sweet potato layer.

9.
Melt your butterscotch in the microwave to make it easier to pour and manipulate. 15 seconds to loosen it up nicely.

Vanilla Cheesecake Layer

1.

Add 15mls cold water to a gelatin leaf and set side.

2.

Whip your heavy cream and put it into the fridge until ready to use.

3.

In your stand mixer or with a hand whisk, mix your room temperature cream cheese, sugar and vanilla until thick, smooth and creamy. This will take a few minutes.

4.

Put your gelatin mix in the microwave for 20 seconds and stir it, making sure the gelatin has completely dissolved.

Add the gelatin to the cream cheese mixture and mix it for about 30 seconds old until it’s combined fully.

5.

Using a spatula, fold your whipped heavy cream into the mixture, making sure to scrape the bottom and corners.

Final Construction

1.

Add half of your cheesecake mixture on top of your butterscotch.

2.

Even out the cheesecake her. Add as little or as much butterscotch sauce as you like, in a swirl all along the top, and use a knife/cocktail stick to swirl it through.

3.

Add the rest of your cheesecake mix, level it out and again drizzle on your butterscotch and swirl it through the top.

4.

Put your creation in the fridge and I could set for at least four hours but I would recommend overnight.

5.

Slice her up as small or as large as you like and absolutely enjoy your own personal nirvana.