Ready for Some Yum?
As we get ready to explore the scents and flavor of the holidays, Laverne Ward, author of “CHEESECAKE SPECIALIST: Gourmet Cheesecake Secrets.” which releases on Amazon in November 2014 is sharing one of her secrets to PINK readers. Ready for some Sweet Potato Cheesecake + Poundcake Crust?
SWEET POTATO (top)
2 cups sweet potato
1 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ cup soft butter (or melted in microwave)
¼ cup milk
1 teaspoon vanilla
1 teaspoon lemon extract
1 egg
CHEESECAKE (middle)
24 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
¾ cup heavy cream
3 eggs
¼ cup cornstarch (or flour)
¾ cup heavy cream
CRUST (bottom)
1 loaf of pound cake (plain or vanilla)
Directions
Boil 1 large sweet potato until done. Slice the pound cake into ½ inch slices, and form into the bottom of the spring pan to cover the entire pan (some of the slices have to be broken into smaller pieces to fit the pan). In a large bowl combine cream cheese and sugar mixing at medium speed until smooth. Beat in heavy cream, vanilla, corn starch, add eggs one at a time. Pour the batter on top of the pound cake crust, and place in the refrigerator until the sweet potato topping is ready. Preheat the oven to 350 degrees, after the sweet potato is done and cooled. Peel the sweet potato and measure 2 cups. Mix with milk, sugar, butter, vanilla, lemon, cinnamon, nutmeg, and the egg. Pour the sweet potato on top of the cheesecake. Bake in the preheated oven for 75 minutes. After the cheesecake cools, refrigerate for at least 5 hours.
Photo by Anjelica Gr
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