COCONUT-SWEET POTATO CHEESECAKE
Categories Mixer Cheese Citrus Fruit Vegetable Dessert Bake Thanksgiving Cream Cheese Ricotta Coconut Spice Sweet Potato/Yam Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 31
Steps:
- For sweet potatoes:
- Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
- For crumb coating:
- Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
- Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
- Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
- *Available in the liquor section of most supermarkets.
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Hafidh Rashid
[email protected]This cheesecake is so easy to make, and it's always a crowd-pleaser.
Keiton Keira
[email protected]This cheesecake is a hit at my dinner party! The combination of coconut and sweet potato was unique and delicious, and the cheesecake itself was creamy and rich. I will definitely be making this again.
Lebogang Phillip
[email protected]I'm not a big fan of coconut, but I really enjoyed this cheesecake. The coconut flavor was subtle and perfectly complemented the sweet potato.
Johannes Mbata
[email protected]This cheesecake is a great way to use up leftover sweet potatoes. It's also a delicious and unique dessert that's perfect for fall.
Rohen Oosthuizen
[email protected]I've tried several different coconut sweet potato cheesecakes, and this one is by far the best. The flavor is amazing and the texture is perfect.
Izhaar Bhatti
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. It's a delicious and impressive dessert that's sure to wow your guests.
SAHIN HAWLADER
[email protected]I love the graham cracker crust on this cheesecake. It's the perfect complement to the creamy filling.
Sayem Islam
[email protected]This cheesecake is a great make-ahead dessert. It's perfect for busy weeknights or when you're entertaining guests.
Elvis Fizz
[email protected]I'm not a big fan of coconut, but I really enjoyed this cheesecake. The coconut flavor was subtle and perfectly complemented the sweet potato.
Muslimo Mohamed
[email protected]This cheesecake is so creamy and smooth. It's the perfect dessert for a special occasion.
BREATHLIFE
[email protected]I love the coconut flavor in this cheesecake. It's a perfect balance of sweetness and richness.
Courtney McLaughlin
[email protected]This cheesecake is a great way to use up leftover sweet potatoes. It's also a delicious and unique dessert that's perfect for fall.
Ronee Alforque
[email protected]I've made this cheesecake several times now, and it's always a hit. It's my go-to dessert for special occasions.
Thomas Arthur
[email protected]This cheesecake is so easy to make, and it's always a crowd-pleaser.
daniel wanyoike
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it!
wolfy_ from_hell
[email protected]This cheesecake is creamy and rich, with a perfect balance of sweetness and coconut flavor.
Gazal Shahab
[email protected]I love the combination of coconut and sweet potato in this cheesecake. It's a unique and delicious flavor that I've never had before.
Asspiya Akter
[email protected]This cheesecake is a great way to use up leftover sweet potatoes. It's also a delicious and unique dessert that's sure to impress your guests.
Rodger Ford
[email protected]I'm not usually a fan of coconut, but this cheesecake changed my mind. The coconut flavor was subtle and perfectly complemented the sweet potato. The cheesecake was also very easy to make.
Mehzabin Momi
[email protected]This cheesecake was a hit at my dinner party! The combination of coconut and sweet potato was unique and delicious, and the cheesecake itself was creamy and rich. I will definitely be making this again.