Sweet Potato Cream Cheese Cheesecake

This is as opposed to the Sweet Potato cheesecake using Italian dairy products. It is based on Galatoire’s cheesecake on the New York Times. Like most baking recipes here, I try to use my own sugar substitute, date jam, rather than any processed sugar. But if sugar is needed, as in the frosting, I use organic raw cane sugar. Most sugars are made from sugar beets, most of which are GMO in this country.

Ingredients

Crust

If you have graham crackers, just use a pie dough, 1/3 the size and use half of that for the bottom and the rest on the side.

  • 1 ½ cups (180 g) graham cracker crumbs (from about 12 whole graham crackers)
  • 25 g sugar
  • ⅓ cup (75 g) unsalted butter, melted

Filling

  • 1 (8-ounce / 225-g) package cream cheese, softened
  • 175 g dates jam, or:
    • 120 g sugar
    • 55 g packed light brown sugar
  • 1 ¾ cups (270 g) mashed sweet potatoes (see note)
  • 2 large eggs, slightly beaten
  • ⅔ cup (165 ml) evaporated milk
  • 2 tablespoons cornstarch
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon freshly ground nutmeg

Topping

  • 2 cups (480 ml) sour cream, room temperature (1 16-ounce container)
  • ⅓ cup (65 g) sugar
  • 1 teaspoon vanilla extract

Directions

  1. Heat oven to 350 degrees.
  2. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined.
  3. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan.
  4. Bake until set but not brown, 6 to 8 minutes.
  5. Remove from oven, and cool.
  6. Dump cream cheese in food processor until smooth.
  7. Add palm jam or sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl.
  8. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined.
  9. Pour into crust. Bake until edge is set, 45 to 55 minutes or 200 F inside.
  10. Whisk sour cream, sugar and vanilla to combine.
  11. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes.
  12. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.
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