Sweet Potato Basque Cheesecake

1

Preheat the oven to 425°F. Use 1 Tbsp of olive oil to grease a 9-inch springform pan, then line it with parchment paper, leaving some overhang around the edges. Set aside.

2

In a high-speed blender, combine the roasted sweet potato, 3 eggs, 3 egg yolks, granulated sugar, brown sugar and sour cream. Blend until completely smooth.

3

Add the cream cheese, gluten-free flour, vanilla paste, cinnamon, cardamom, ginger and salt. Blend for about 2 minutes, or until smooth and fully combined. Pour the mixture into the prepared springform pan.

4

Place the pan on a parchment-lined baking sheet and bake on the middle rack for 60–75 minutes, or until the top is deeply golden brown and the centre is still slightly jiggly.

5

Allow the cheesecake to cool completely before removing it from the pan and serving. For the best flavour and texture, make it a day ahead and refrigerate until ready to serve.