Juicy sweet potato cheesecake with caramel and cinnamon

Ingredients:

For the floor:

- 150g lotus cookies (caramel cookies)

- 50g amaretti

- 60g sugar

- 50g melted butter

For the filling:

- 400g Sönke's sweet potatoes

- Peeled lemon peel

- 20g starch

- 4 eggs

- 250g quark - 550g cream cheese - 150g sugar - 1 bag of vanilla sugar - 2 tsp cinnamon

- 1 pinch of allspice - salt

For the sauce:

- 100g sugar

- 40g butter

- 60g cream

- some salt

1. Peel the sweet potatoes and cut them into small pieces. Place them in a saucepan and cover with water. Add the lemon peel, 1 teaspoon of salt and 1 teaspoon of sugar and cook the sweet potatoes until soft. Then drain the water, puree everything and allow the mixture to cool.

2. Grind the biscuits and amaretti in a freezer bag with a rolling pin. Mix the crumbs in a bowl with the sugar and melted butter. Put everything in a springform pan lined with baking paper, spread it out and press it down with a spoon. Now put the cake pan in the fridge.

3. Mix the quark, cream cheese and the cooled sweet potato mixture with the mixer until smooth. Now add the sugar, vanilla sugar, cinnamon, allspice and salt and mix. Gradually add the eggs and mix everything until smooth. Finally, stir in the cornstarch (best sprinkled through a sieve). Preheat the oven to 200°C (top/bottom heat).

4. Take the springform pan out of the fridge and pour the sweet potato and cream cheese mixture into the pan using the back of a spoon and smooth everything out. Leave everything to rest for a few minutes so that air bubbles can escape. Then put the cake pan in the oven and bake the cake for 10 minutes at 200°C. Then turn the oven down to 135°C and bake the cake for a further 50 minutes.

ATTENTION: Do not take the cake out of the oven afterwards, but turn off the oven and let the cake rest in the oven (unopened) for another 2 hours. In the meantime, prepare the caramel sauce.

5. Melt the sugar in a saucepan over medium heat and let it brown (about 10 minutes). Stir the sugar every now and then so that it browns evenly and doesn't burn.

When it reaches a nice medium brown color and the sugar has completely dissolved, add the butter and stir quickly with a whisk.

5. Remove the caramel mixture from the heat and quickly stir in the cream and a little salt. Stir everything until you have a smooth sauce. Pour the sauce into a separate container and leave to cool.

As soon as the cake has cooled, you can pour the caramel sauce over it. If the sauce has become solid, warm it up slightly in a water bath so that it becomes liquid again.

The cake tastes best when it has been left in the fridge overnight. The sauce can also be poured over the cake the next day.