Basque-style sweet potato cheesecake
Take your Thanksgiving dessert up a notch with this sweet potato-filled cheesecake.
YIELDS
10
TO
12
Ingredients
- 1 cup sweet potato puree
- 8 eggs
- 4 x 250 g cream cheese, softened
- 1 cup brown sugar
- 3/4 cup white sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 3/4 cup cream
- 2 tablespoons all purpose flour
Directions
- Preheat the oven to 400° F.
- Peel and cube your sweet potatoes.
- Steam them until extremely tender, then mash well into a puree. Set aside and allow to cool completely.
- Using an electric hand mixer, combine the eggs, cream cheese, brown sugar, white sugar, sweet potato puree, cinnamon, nutmeg, allspice, cream, and flour until evenly incorporated.
- Lightly grease your cake pan, then double line it with wax paper (this makes it easier to remove the cake later). Use a nine-inch springform pan with tall sides. Pour the batter in, then transfer to the oven for 60 to 65 minutes, or until slightly wobbly in the center.
- Allow to cool completely (can be made the day before), then slice and serve! Garnish with some powdered sugar and berries if desired. Enjoy!
