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    Sweet Potato Cheesecake w/Praline Sauce


    Source of Recipe


    Internet

    List of Ingredients




    For the crust:
    1-1/2 cups finely ground ginger cookie crumbs
    3/4 cup toasted pecans, ground
    6 tablespoons unsalted butter, melted

    For the filling:
    8 ounces cream cheese or Mascarpone cheese, softened
    1/2 cup sugar
    1/2 cup dark brown sugar
    1 teaspoon ground cinnamon
    3/4 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/2 teaspoon ground nutmeg
    1 cup puréed sweet potato (or yam; the orange kind, not the yellow kind)
    5 eggs
    1/2 cup heavy cream

    For the praline sauce:
    8 ounces unsalted butter
    1 cup dark brown sugar, packed
    1 cup heavy cream
    1/2 cup chopped toasted pecans

    Recipe



    In a large mixing bowl, mix the ground pecans and cookie crumbs; add the melted butter and mix well. To form the crust, press the crumb mixture into the bottom of a 9-inch springform pan. Refrigerate for at least 30 minutes.
    In a mixer, beat the cream or Mascarpone cheese until smooth, then add the sugars and spices and beat until the mixture is light and fluffy, approximately 3-4 minutes. Add the sweet potato purée and mix until just blended. Add the eggs one at a time, scraping bowl after each egg. Stir in heavy cream at low speed until completely blended.

    Pour the filling into into the pan. Put the pan into a 1 to 1/2 inch bain marie, or warm water bath (it's a good idea to wrap the bottom and sides of the springform pan to prevent water from leaking in.) Cook the cheesecake in the bain marie for 50 minutes at 350°F.

    Cool the cheesecake at room temperature for 45 minutes. Chill for at least 4 hours before serving.

    While the cheesecake is cooling, make the praline sauce: melt the butter in a saucepan, then add the brown sugar, cream and pecans. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes. Keep warm.

    To serve, place each serving a slice of pie onto a dessert plate, then spoon a pool of warm praline sauce over and around each serving. Top with a dollop of fresh whipped cream, and garnish with a sprig of mint.

    YIELD: 8 servings.

 

 

 


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