Saturday, November 16, 2019

Purple Sweet Potato Cheesecake Recipe

I searched the internet for recipes but found options that required coconut milk, which I'm not fond of so I decided to make up my own recipe.  I don't normally post the first attempt, so this is more of a work in progress with notes so that the next time I make one, I can start here and improve upon the recipe.

The first step is to steam the purple sweet potatoes for 1.5 hours at 350 in a glass container with lid, this helps steam the skin off easily and brings the potato to a nice soft but dense texture that's easy to work with.

Cheesecake:

  • 11 oz. purple sweet potato, skin removed and steamed
  • 3 - 8 oz blocks cream cheese
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 1/2 cup sour cream
Crust:
  • 1/4 cup macadamia nuts
  • 1/2 cup white chocolate chips
  • 1/4 cup butter
  • 3/4 - 1 cup crushed graham crackers
Let me start by saying the crust was a disaster, it took more than 10 minutes to bake solid enough, it had way too much butter and in summary needs to be completely re-worked.

The cheesecake was very good, my brother said best I've ever made, that's a wow compliment, but to my taste it was a little bland.  With this much purple sweet potato you have to really love the taste and while I do love it, the total flavor was not quite as dessert like as I'd prefer, might need more sugar or maybe it needs another complementary flavor?  Or maybe it just needs a better crust!  I've watched other recipes for a no-bake version but I just don't think that's cheesecake - to me.  I want a proper baked cheesecake that is solid gorgeous purple.  I think next time I'll try it with a chocolate crust, and white chocolate topping.  Sorry no photos until I get this right and as I said earlier, these notes are for my benefit and I'll totally update the recipe once I'm happy with it.  

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