Day 21 → A recipe
Day 21 → A recipe
Purple Sweet Potato Cheesecake
Ingredients:
-Crust: (increase if you want a "side crust")
3/4c. macadamia nuts
3/4 c. graham cracker crumbs
1/2 c. melted butter
- Cheesecake:
1 1/2 c. steamed and mashed purple sweet potato (about 2 small to medium size potatoes)
1 lb. cream cheese (two 8-ounce pkgs.)
3 large eggs
3/4 c. sugar
1 teaspoon vanilla extract
- Haupia: (this is from the original recipe, I would do half of these amounts next time)
2 c. coconut milk
1 c. sugar
2 c. water
1/2 c. cornstarch
Directions:
- Crust:
Preheat oven to 350 degrees. Mix crust ingredients together and pat into a 9" springform pan. Bake for 10 minutes. Remove pan, but leave oven on.
- Cheesecake:
Make sure potatoes are steamed and mashed well (they won't be smooth and should be a deep purple in color). Beat all cheesecake ingredients together until well-blended (again, the potato probably won't be totally smooth, but a few chunks adds a nice texture). Pour the cheesecake batter over the crust in the springform pan. Bake for 1hour at 350 degrees (oven should have still been on). Let it cool completely.
- Haupia:
Mix together all haupia ingredients. Cook over low heat and stir constantly. The haupia will thicken after about 30 minutes (for the full amount. Probably less time when cut in half). Pour thickened haupia over cooled cheesecake. Put in fridge for at least an hour.
Notes:
- As stated above, I'd cut the haupia recipe in half. Even though I'm not a huge coconut fan, this was actually pretty tasty.
- This is a VERY rich recipe. Eat in small portions.
- It doesn't take long for the potatoes to steam. I recommend steaming them first and then make the crust. While the crust is baking, make the cheesecake. While the cheesecake is cooling (I put it in the fridge), start the haupia mid-cooling.
- Making the haupia is a big pain. I hated standing there for almost 40 minutes (another reason to recommend cutting that down). Once I turned the heat up to a medium temp, it took less time to thicken. I wouldn't suggest going higher than medium temp.
- To make it look nice, I put some extra macadamia and graham cracker sprinkled on top. It'd look nice to put some slivers of the purple sweet potato on there, too (after baking, of course).
I made this for Christmas Eve at my brother's house. It went over pretty well. We first tried purple sweet potatoes at my in-laws and I loved them. This is coming from someone who doesn't like "regular" sweet potatoes. They are a pretty rich food, so its more about quality than quantity. We plan on experimenting more with this potato as time goes on. We purchased it at our local Asian supermarket.
Purple Sweet Potato Cheesecake
Ingredients:
-Crust: (increase if you want a "side crust")
3/4c. macadamia nuts
3/4 c. graham cracker crumbs
1/2 c. melted butter
- Cheesecake:
1 1/2 c. steamed and mashed purple sweet potato (about 2 small to medium size potatoes)
1 lb. cream cheese (two 8-ounce pkgs.)
3 large eggs
3/4 c. sugar
1 teaspoon vanilla extract
- Haupia: (this is from the original recipe, I would do half of these amounts next time)
2 c. coconut milk
1 c. sugar
2 c. water
1/2 c. cornstarch
Directions:
- Crust:
Preheat oven to 350 degrees. Mix crust ingredients together and pat into a 9" springform pan. Bake for 10 minutes. Remove pan, but leave oven on.
- Cheesecake:
Make sure potatoes are steamed and mashed well (they won't be smooth and should be a deep purple in color). Beat all cheesecake ingredients together until well-blended (again, the potato probably won't be totally smooth, but a few chunks adds a nice texture). Pour the cheesecake batter over the crust in the springform pan. Bake for 1hour at 350 degrees (oven should have still been on). Let it cool completely.
- Haupia:
Mix together all haupia ingredients. Cook over low heat and stir constantly. The haupia will thicken after about 30 minutes (for the full amount. Probably less time when cut in half). Pour thickened haupia over cooled cheesecake. Put in fridge for at least an hour.
Notes:
- As stated above, I'd cut the haupia recipe in half. Even though I'm not a huge coconut fan, this was actually pretty tasty.
- This is a VERY rich recipe. Eat in small portions.
- It doesn't take long for the potatoes to steam. I recommend steaming them first and then make the crust. While the crust is baking, make the cheesecake. While the cheesecake is cooling (I put it in the fridge), start the haupia mid-cooling.
- Making the haupia is a big pain. I hated standing there for almost 40 minutes (another reason to recommend cutting that down). Once I turned the heat up to a medium temp, it took less time to thicken. I wouldn't suggest going higher than medium temp.
- To make it look nice, I put some extra macadamia and graham cracker sprinkled on top. It'd look nice to put some slivers of the purple sweet potato on there, too (after baking, of course).
I made this for Christmas Eve at my brother's house. It went over pretty well. We first tried purple sweet potatoes at my in-laws and I loved them. This is coming from someone who doesn't like "regular" sweet potatoes. They are a pretty rich food, so its more about quality than quantity. We plan on experimenting more with this potato as time goes on. We purchased it at our local Asian supermarket.