Best Basque Style Sweet Potato Cheesecake Recipes

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.

BASQUE CHEESECAKE

Steps:

• Preheat the oven to 425°F.
• In the bowl of a stand mixer, or in a large bowl with a wooden spoon, beat the cream cheese until soft and pliable. Add the sugar and beat until fully mixed. Add the eggs, one at a time, beating well between each addition.
• In a separate bowl, stir together the sour cream and heavy cream.
• In another (small) bowl, mix the corn starch and salt together, then stir this through the creams, before adding to the cream cheese mixture. Beat well.
• Line a 8-inch baking tin with a piece of baking paper, large enough to line the base and come right up over the edges. Use a bowl to hold it in place while you cut another large piece of baking paper. Lay the second sheet the opposite way on top, forming a cross with the first piece so the tin is completely covered with paper. You want the paper coming over the top of the tin, as this will help you to lift the baked cheesecake out. It's important that there are no holes in the paper lining, as this would cause the mix to leak and make a mess in the bottom of the oven.
• Make sure the paper is securely in place, then pour the cheesecake mixture into the tin. Put the tin on a baking tray and place in the middle of the oven.
• Bake for 45-50 minutes until dark on top and puffy. It might crack a little around the edges, which is fine. It should be jiggly in the middle, though.
• Remove from the oven and serve warm, or allow to cool completely before placing in the fridge overnight (this will lend a perfectly creamy texture). The next day, cut and serve.

SWEET POTATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C ).
• Mix together graham cracker crumbs, 1/4 cup sugar, and 1/4 cup melted butter. Press mixture into the bottom of a 9 1/2-inch springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.
• Place potatoes in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool sweet potatoes enough to handle, peel, and puree.
• Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar until smooth. Mix in sour cream, 1/4 cup cream, and 1 1/2 cups sweet potato puree. Beat in eggs one at a time, blending well after each. Pour filling into crust.
• Bake in 350 degrees F (175 degrees C ) oven until a tester inserted near the center comes out clean, about 1 hour (center may still be slightly jiggly).
• Turn off the oven. Let cake stand 1 hour in oven with door ajar.
• Combine brown sugar and 1/4 cup butter or margarine in a heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat, and bring to a boil. Mix in 1/4 cup cream, then nuts. Pour hot topping over cheesecake. Store leftover cheesecake in the refrigerator.