Coconut-Sweet Potato Cheesecake Recipe - Cooking Index
Coconut-Sweet Potato Cheesecake Recipe - Cooking Index
| Sweet Potatoes | ||
| 4 cups | 948ml | Cubed (1/3") peeled red-skinned |
| Sweet potatoes (yams) | ||
| 1 cup | 237ml | Water |
| 1/4 cup | 59ml | Orange juice |
| 3 tablespoons | 45ml | Sugar |
| 3 tablespoons | 45ml | Golden brown sugar - (packed) |
| 2 teaspoons | 10ml | Unsalted butter |
| 2 teaspoons | 10ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Finely-grated orange peel - (packed) |
| 1 teaspoon | 5ml | Finely-grated lemon peel - (packed) |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Ground nutmeg | |
| 1 | Egg (large) | |
| 2 tablespoons | 30ml | Whipping cream |
| Crumb Coating | ||
| Powdered sugar | ||
| 1 1/2 cups | 219g / 7.7oz | Graham cracker crumbs |
| 5 tablespoons | 75ml | Unsalted butter - melted |
| Filling | ||
| 2 1/2 | Cream cheese - (8-oz pkgs) - room temperature | |
| 3/4 cup | 177ml | Whole-milk ricotta cheese |
| 3/4 cup | 148g / 5.2oz | Sugar |
| 4 cups | 792g / 27oz | Eggs (large) |
| 1 | Sweetened cream of coconut* - (15 oz) | |
| = (such as Coco López) | ||
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Finely-grated lemon peel - (packed) |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 cup | 93g / 3.3oz | Sweetened flaked coconut |
| Additional sweetened flaked coconut - toasted |
* Available in the liquor section of most supermarkets.
For Sweet Potatoes: Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
For Crumb Coating: Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
For Filling: Preheat oven to 350 degrees. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
This recipe yields 10 servings.
Source:
Bon Appetit, November 2004
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