The Lost Italian
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November 25, 2009
Sweet Potato Cheesecake with Caramel Sauce
Sweet Potato Cheesecake
Yields: 4-6 servings
Ingredients:
1 pre-baked graham cracker crust, in 10 inch pan
24 oz. cream cheese, softened
1 ¼ cups packed brown sugar
1 lb. roasted sweet potato
2/3 cup heavy cream
2 eggs
2 tablespoons cornstarch
½ teaspoon cinnamon
Directions:
With a paddle attachment in a standing mixer, beat the cream cheese and brown sugar until creamy. Add the roasted sweet potato, eggs, cream, cornstarch and cinnamon and beat well. Pour the mixture into the pre-baked crust and bake in a water bath at 300° for 1 hour, or until it has set. Refrigerate the cheesecake overnight. Serve with the caramel sauce featured below and fresh whipped cream and berries.
Caramel Sauce
Ingredients:
1 cup sugar
½ cup light corn syrup
½ cup water
4 oz. unsalted butter, cubed
6 oz. sweetened condensed milk
2 oz. heavy cream
Water to adjust consistency
Instructions:
Combine the sugar, corn syrup and water in a medium-sized sauce pot and cook over medium heat until the mixture becomes dark amber in color. Remove from burner and add butter until fully incorporated. Reduce the heat to a low temperature and return to burner. Keep whisking until the mixture is smooth. Add the condensed milk and then the heavy cream. The sauce should continue browning. Add at least 2-4 oz. water to the caramel mixture when hot to achieve the desired consistency. Cool and serve.
To Store: Pour into an airtight container and refrigerate for up to one week.
Tony’s Tip: Be sure to add the additional water when the mixture is still hot; if it cools it will be too hard to incorporate the water.
Recipe courtesy of The Lost Italian and Sarello’s, Inc. 2009
posted by Tony Nasello on 11/25/2009 9:26:49 AM
