Smoked garlic and sweet potato cheesecake (vegan | gluten-free)


It’s that time of year where we’re heeded to get out the wooden stakes and vampire repellant and this little knuckle of a shoot sure throws a good punch. The garlic’s strong flavour and aroma characteristics somewhat resemble that of its older sister, the stout and sturdy onion, both as stinky as each other!


When garlic is nicely roasted, it is transformed from this tough little, pungent pebble to a wonderfully fragrant, sticky, soft mass. When sweated in a pan, it becomes a hump of mush, perfect state for its use of flavour over texture. When pan-fried, it caramelises and alters the colour of its coat from milk-white to glossy brown. The longer it is immersed in the heat, the crispier it becomes.


It’s so flexible and I think it doesn’t get the credit it deserves. So today, garlic will be the star of the show- now that we know what it’s capable of.


It’s not often that I indulge in cheesecakes, and I think I’ve never actually consumed a savoury one, but here’s to experimenting!


Sweet potatoes taste great with anything, especially garlic and rosemary so envision these flavours, with the addition of a smoky character, finished off with buttery biscuit crumbs- who wouldn’t want to have that in their mouth?!


Serving size:

Serves 4-6

Ingredients for base:

  • 250g gluten-free oat crackers
  • 100g rapeseed oil

Ingredients for filling:

  • 3-4 bulbs garlic
  • 5tbsp rapeseed oil
  • 4 baked sweet potatoes
  • 1tsp dried rosemary
  • 100ml soya milk
  • Salt and pepper to taste



  1. Preheat oven to 200C.
  2. Blitz crackers into fine crumbs and heat gently with rapeseed oil and stir until fat is evenly distributed amongst crumbs.
  3. Press the crumb mixture into a tin and leave to solidify in the refrigerator.
  4. Separate the bulb into individual garlic cloves (unpeeled) and drizzle and place in an oven dish with 3tbsp oil. Roast for 25-30 minutes.
  5. Peel the baked potatoes and mash into a smooth puree.
  6. Mix in the milk, salt, pepper and rosemary and spoon into the biscuit base.
  7. When the garlic has roasted, remove the skins.
  8. Heat the remaining oil in a frying pan until smoking and throw in the cloves until they begin to caramelise.
  9. Add the cloves to the cheesecake, carefully poking into the potato filling
  10. Leave in the refrigerator for at least 2 hours before serving.

You can also serve it at room temperature, but be warned, this dish is truly a people-repellant!

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