In my last weekend cooking post I already told you about Annik’s divine cakes and gave you the recipe for a super easy cake made from puff pastry.
Today I finally MADE something myself from the book and it turned out rather fantastic.
It is called “Sweet potato cheesecake” and takes a bit of time, but it is worth it.
Sweet potato cheesecake
For the bottom:
- 120g wholemeal butter cookies (the regular wheat flour kind looks like the one on the picture on the right)
- 70g walnuts, chopped roughly
- 80g sugar
- 1 tsp molasses
- 60g liquid butter
- 400g sweet potatoes
- 1 tsp salt
- 255g sugar
- 700g cream cheese, the fatty kind
- 200g Mascarpone
- 1 tbsp molasses
- 1 tiny pinch of ground vanilla
- 2 tsp cinnamon
- 1 pinch of salt
- 4 eggs
- 2 tbsp corn starch
For the coating:
- 300g sour cream
- 50g sugar
- 1 pinch ground vanilla
For the icing (I left that away):
- 70g caramel candy
- 2 tbsp cream
- 0. I started with making a pot of coffee to keep me awake. As you know I am not a passionate baker.
- 1. For the bottom grind the cookies finely or crumble them up in a freezer bag. Roast the walnuts in a pan without any oil or fat.
- 2. Mix cookie crumbs, nuts, sugar and molasses and add the liquid butter. Stir until everything is humid. Spread evenly on the bottom of the round baking pan and press down firmly.
- 3. For the filling peel and cut the sweet potatoes into cubes. Boil them in a pot with water and a bit of salt and 1 tbsp of sugar until soft.
- 4. Drain the water and mash potatoes. Use 300g of the mashed sweet potatoes. Eat the rest, it is yummy! Heat up the oven to 130C.
- 5. Mix cream cheese and mascarpone in a bowl with your hand mixer at medium speed. Add sweet potatoes, 240g sugar, molasses, vanilla, cinnamon and salt. Then add the eggs and at the end corn starch. Once you add the eggs only mix until homogenous. Otherwise the batter will be too airy, would rise too much and then collapse again.
- 6. Spread cream cheese mixture evenly on the bottom of the cake. Bake 60 minutes at 130C. After that the cake should still move a little in the middle when you push against the edge of the pan. It will get completely firm when it cools down.
- 7. Before the end of the baking time, mix sour cream, vanilla and sugar until smooth. Spread on the baked cake and bake another 5 minutes. Turn oven off and let the cake sit in there for another two hours. Do not open the oven if possible! Take out and let cool down at room temperature.
- 8. For the caramel icing grind the candy and melt in a pot together with the cream at low heat while stirring all the time. To decorate, spread over the cake with a little spoon.
- Weekend Cooking is hosted by Beth Fish Reads
- Cookie image from wikipedia. Photo template from pugly pixel.