Ingredients:

• 200g plain sweet biscuits
• 120g butter, melted
• 400 g Kumara
• 1 Lemon
• 150g Sugar
• 250g Cream Cheese
• 3 Eggs

Preheat the oven to 180°C.

To make the base, place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the pan and use the back of a spoon to spread evenly over the base. Place in the fridge until required.

In a blender, add cream cheese, lemon juice, lemon zest and process

Peel and cook Kumara until soft, strain water off.
Place kumara, lemon juice and sugar in food processer and puree.
When smooth, add eggs one at a time.

Pour the mixture into the baking tin and smooth evenly
Line 20cm round cake tin
Bake 30-40 mins or until top is golden, at 180.
Sit the whole tin over a wire cooling rack. Leave the cheesecake until it has cooled down completely before removing the tin.
Dust top with icing sugar. Serve with freshly whipped cream.