Marbled Sweet Potato Cheesecake Food

SWEET POTATO CHEESECAKE

Steps:

• Butter and line a 20cm loose-bottomed tin with baking parchment. Blitz the biscuits in a food processor with the cinnamon, then pour in the melted butter. Mix well to coat all the biscuit crumbs, then press into the lined tin to create an even base. Put in the fridge to set for about 1 hr.
• To make the cream cheese filling, beat the cream cheese with the icing sugar and vanilla until light, then add the double cream and beat until well mixed and thickened. Spoon this onto the biscuit base, smoothing across the surface and ensuring no air bubbles remain. Smooth with the back of a spoon or spatula and put in the fridge to set for 3 hrs.
• For the topping, beat the sweet potato, cream and mixed spice together until thickened. Carefully spoon this onto the cream cheese layer, once again using the back of a spoon or a spatula to smooth across the surface and ensure no air bubbles remain. Leave to set in the fridge overnight. Drizzle over the maple syrup, then sprinkle with the caramel popcorn and a pinch of sea salt.

MARBLED SWEET-POTATO CHEESECAKE

Steps:

• For Crust: Preheat oven to 350° F. Mix crumbs, pecans and butter in medium bowl until well blended. Press mixture onto bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan. Bake crust until set, about 8 minutes. Cool completely in pan on rack. Maintain oven temperature. For Filling: Puree sweet potatoes in processor. Measure 1 cup puree; reserve remainder for another use. Beat cream cheese, 1/2 cup sugar and vanilla in large bowl until blended. Add eggs 1 at a time, beating well and scraping down sides of bowl after each addition. Transfer 1 cup cream cheese filling to small bowl. Add remaining 1/4 cup sugar, sweet potato puree, cinnamon and nutmeg to filling in large bowl and mix until smooth. Pour half of sweet potato filling into crust. Drizzle with half of plain filling. Swirl knife through batters to create marbled effect. Repeat layering with remaining sweet potato filling, then remaining plain filling. Swirl batters with knife again. Bake cake until filling is set, about 45 minutes. Cool. Refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Using snall sharp knife, cut around cake and release pan sides. Cut into wedges and serve cold.

MARBLED SWEET POTATO CHEESECAKE

Steps:

• 1. Crust: Heat the oven to 350 degrees. Mix the cracker crumbs, sugar,butter on low to medium speed in a mixer bowl. Using your hands, pack the crust firmly over the bottom of a 9-inch spring form pan. Bake until the crust starts to bubble up, for 12 to 15 minutes. Remove from the oven and set aside to cool.
• 2. Turn the oven down to 325 degrees. Beat the cream cheese in a mixer bowl until smooth. Gradually beat in the eggs and sugar and continue to mix for 2 to 3 minutes. Turn oven down to 325 degrees. Beat the cream cheese in a mixer bowl until smooth. Gradually beat in the eggs and sugar and continue to mix for 2 to 3 minutes. Turn the mixer off and scrape the bowl. Add the vanilla, cinnamon and nutmeg, and beat for 1 to 2 minutes more.
• 3. Peel the sweet potatoes if necessary. Place them in a mixer bowl. Add the eggs, both sugars, the butter, cinnamon, nutmeg and salt. Using the paddle on medium-low speed, beat for 2 to 3 minutes. Turn the mixer off and scrape the bowl. On medium-low speed, gradually add the milk; continue to beat until the mixture is smooth.
• 4. To assemble the cheesecake: Pour the cream cheese mixture in layers into the crust while adding spoonfuls of the Sweet Potato Pie Filling. Take a wooden skewer and crisscross the cake to create a marbled effect. Place the cheesecake in the oven. On the wire rack under the cheesecake, place a pan filled three-quarters full of water so the cheesecake crust does not double-bake. Bake until a toothpick inserted in the center comes out clean, for 30 to 45 minutes.

MARBLE SWEET POTATO CHEESECAKE

Steps:

• 1. Graham cracker Crust: Preheat oven to 350 deg.Mix graham cracker crumbs,sugar and melted btter.Pour into a 9 inch springform pan.Bake 12-15 mins.Set aside. Cream cheese filling: Turn oven down to 325 deg.Beat the cream cheese in a mixer bowl unril smooth.Gradually beat in the eggs and sugar and mix 2-3 mins Scrape bowl add vanilla,spices and beat 1-2 mins Pour the cream cheese mixture into the crust and add spoonfuls of sweet potato filling.Use a wooden skewer and stir to make a marbled effect.Place in oven.Under the pan place a pan three quarters full of water. Sweet potato filling: Peel potatoes place in mixer bowl add eggs ,sugars,butter,spices and salt,on med speed, beat 2-3 mins.scrap bowl.on low gradually add milk continue to beat till smooth. Place in oven.Under the pan place a pan three quarters full of water.Bake 30-45 min.until center tested comes out clean.

BASQUE-STYLE SWEET POTATO CHEESECAKE

Steps:

• Place a rack in middle of oven and preheat to 450°F. Place sweet potatoes on a foil or parchment-lined rimmed baking sheet and roast, turning once, until skins are puffed and scorched in spots where the juices have bubbled out and caramelized and a skewer easily slides into flesh, 55-65 minutes. Let sweet potatoes cool slightly. Reduce oven temperature to 425°F.
• Peel sweet potatoes; discard skins. Transfer flesh to a food processor and process until smooth (or, pass through a food mill into a large bowl). Let cool at least 1 hour.
• Lightly butter pan. Cut 2 long lengths of parchment paper and crumple to soften (this will help it lay flatter in the round pan). Line pan with both sheets of parchment so they overlap in a crisscross manner; overhang should extend at least 2" above the rim. Beat cream cheese, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down sides of bowl as needed, until very smooth, about 3 minutes. With motor running, add 2 cups sweet potato purée by spoonfuls (reserve any remaining purée for another use); beat until fully incorporated. Add eggs one at a time, beating well after each addition and scraping down bowl and paddle as needed. Reduce speed to medium-low and mix in sour cream, cream, and salt. Scrape in vanilla seeds or add vanilla extract. Turn off mixer and sift in flour, cinnamon, ginger, and nutmeg. Beat on low speed just to incorporate, about 30 seconds. Fold batter a few times with a rubber spatula, making sure to scrape bottom of bowl. Scrape batter into prepared pan; smooth surface.
• Bake cheesecake until deeply bronzed and quite puffed on top but still with a pronounced wiggle in the center when gently shaken, 55-65 minutes. Transfer pan to a wire rack and let cheesecake cool, about 1½ hours.
• To serve, carefully unmold cheesecake and peel away parchment before slicing. Do ahead: Sweet potato purée can be made 2 days ahead. Transfer to an airtight container and chill.

GALATOIRE'S SWEET POTATO CHEESECAKE

Steps:

• Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined. Press evenly onto bottom and 1 inch up side of a 9-inch springform pan. Bake until set but not brown, 6 to 8 minutes. Remove from oven, and cool.
• Beat cream cheese with electric mixer until smooth. Add sugar and brown sugar, beating until completely smooth. Scrape down the sides of the bowl. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined. Pour into crust. Bake until edge is set, 45 to 55 minutes.
• Whisk sour cream, sugar and vanilla to combine. Spread over warm cheesecake. Return to oven, and bake until just set, 5 minutes. Cool completely on wire rack. Remove side of pan, and chill at least 5 hours and preferably overnight.