Saturday, November 28, 2009

Let's get into the sweet potato cheesecake. It was something of a mess, but everyone said it tasted delicious.

The biggest problem was that it was lumpy, and that was because I am not much experienced in the baking of cheesecakes. And it's possible that the editors of the mag are even less.

The recipe:


2 c. graham cracker crumbs, crushed
1/4 c. cup pecans, finely chopped
1/2 c. melted butter

Combine and press into 10" springform pan


3 8 oz. pkg. cream cheese, softened
1 c. sugar
4 large eggs
3 egg yolks
3 tbs. flour
2 tsp. cinnamon
1 tsp. ginger
1 c. whipping cream
1-1/2 c. mashed sweet potatoes

Preheat oven to 425 degrees. Beat cream cheese, sugar and eggs until smooth; beat in the flour, cinnamon and ginger. Beat cream and well-mashed sweet potatoes on med. speed of hand-held mixer just until well-combined. Add to cream-cheese mixture. Pour batter into the prepared crust. Bake at 425 degrees for 15 minutes, then lower heat to 275 degrees and bake one hour longer. Turn heat off and leave in the oven to cool for several hours, or cool on a wire rack. Top with whipped cream or caramel sauce.

So there it is. I checked other recipes for ingredients, but not technique. I added a more than generous teaspoon of vanilla and a quarter teaspoon of nutmeg.

Subsequent reading do say, beat that cream cheese until creamy smooth by itself, then add the sugar until thoroughly combined, then add those eggs one at a time until the whole mass is smooth. That's how you avoid lumps.

Lumpy still? Spin the batter through a food processor or blender until it smooths out.

I also thought the center wasn't set as well as could be. Do you cheesecake bakers have a solution for that?

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