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To prevent cracks in your cheesecake:
When the
internal temperature of a cheesecake rises beyond 160
degrees F. while baking, it will always crack. To prevent
this from happening, use an instant-read thermometer to test
its doneness. Take it out of the oven when the cheesecake
reaches 150 degrees F. at the center to avoid over baking.
A wonderful
looking baked cheesecake (with no cracks), can crack as it
sits on the cooling rack because the cake shrank during
cooling and clung to the sides of the springform pan. To
avoid this from happening, cool the cheesecake for only a
few minutes, and then, using a paring knife, free it from
the sides of the pan before allowing it to cool completely.
Cheesecake Hints and Tips:
Baking A Perfect Cheesecake
Baking
Cheesecake Ahead Of Time
Cracks in
Cheesecake
Cutting Cheesecake
How To Freeze
Cheesecake
Traveling
with Cheesecakes
Springform Pans
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A wonderful cheesecake with a
light sweet potato taste.
Check out more of
Linda's wonderful
Cheesecake Recipes.
Sweet Potato Cheesecake
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup
sugar
1/4 cup butter, melted
Preheat oven to 350 degrees F. and position rack in center of oven (too
high or too low of rack placement will cause baking problems). Lightly grease a 9-inch springform pan.
In a small bowl, combine graham cracker crumbs, sugar, and butter or margarine. Mix well and press firmly onto bottom of prepared pan. Bake 7 minutes or until edges are light brown. Remove from oven and cool crust completely on a wire rack.
Reduce oven temperature to 325 degrees F.
Filling:
2 pounds sweet potatoes
3 (8-ounce) packages cream cheese, room temperature*
3/4 cup plus 2 tablespoons sugar
1/3 cup sour cream
1/4 cup
whipping cream
3
eggs, room temperature
* To quickly bring
cream cheese to room temperature, place unwrapped cream cheese in a microwaveable
bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. Do not
let it melt or get warm. Refrigerate if it does.
NOTE: Use a conventional oven rather than a convection oven in
baking your cheesecake. The forced hot air from the convection oven causes too
much browning and can often cause the center of the cheesecake to
collapse.
Bake sweet potatoes 1 hour or until knife inserted in centers goes through
easily; remove from oven and let cool slightly. Peel and puree in blender or
food processor.
Transfer 1 1/2 cups
sweet potato puree to a large bowl. Add cream cheese,
sugar, sour cream, and whipping cream; beat, on low speed, just until smooth. Add eggs, one at a time, beating after each addition.
NOTE: Do not over beat the mixture.
You want to avoid beating air into the mixture. Too
much air will make the cheesecake fall.
Pour sweet potato filling into prepared
graham cracker crust, using the back of a spoon to spread evenly over the crust
(this helps get rid of any extra air bubbles).
Place cheesecake in center of middle oven rack. Position a baking pan filled
halfway with hot water on lower rack. Bake approximately 1 1/4 hours or until edges are light
brown and center is almost set. NOTE: There
should be no wet spots or liquid areas in the center of the cheesecake.
Remember that a cheesecake continues
to cook when it is removed from the oven.
Turn oven off. Let cake stand in oven, with door
ajar, 30 minutes or until center is completely set. Remove from oven and let
cool slightly on a wire rack.
Prepare Nut Topping
(see recipe below). Pour hot Topping over slightly cooled cheesecake.
Cool
cheesecake completely on a wire rack before refrigerating. Cover with
plastic wrap and refrigerate 12 to 24 hours before cutting (the
cheesecake will solidify to a perfect consistency during this time).
To serve, slide a small knife around edge of cake to
loosen it and remove sides of the springform pan; transfer onto a cake plate.
Makes 10 to 12 servings.
Nut Topping:
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
1/4 cup whipping cream
1 cup chopped toasted pecans
In a small heavy saucepan over low heat, combine brown sugar and butter or
margarine; stir until sugar dissolves. Increase heat to medium-high and bring to
a boil; remove from heat and mix in whipping cream and pecans. Pour hot topping
over baked cheesecake.
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