Sweet Potato Cheescake boasts velvety interior


July 07, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

A Sweet Potato Cheesecake was the short-and-sweet request of Catherine Adams of St. Augustine, Fla. A response came from Barbara Jones of Lutherville, who said she found the recipe in a Philadelphia brand cream cheese cookbook.

Sweet Potato Cheesecake

Serves 12-16

1 cup gingersnap crumbs

1/2 cup finely chopped pecans

3 tablespoons margarine, melted

2 (8-ounce) packages cream cheese

1 (17-ounce) can sweet potatoes, drained

1/2 cup sugar

1/4 cup orange juice

2 eggs

1/2 cup sour cream

1 teaspoon cinnamon

miniature marshmallows, for topping

Combine crumbs, pecans and margarine, and press into the bottom of a 9-inch springform pan. Combine cream cheese, sweet potatoes and sugar. Mix with an electric mixer until well blended. Blend in orange juice, eggs, sour cream and cinnamon, and pour mixture over prepared crust. Bake in a preheated 325-degree oven for 1 hour. Loosen cake from rim and cool. Remove rim and chill cake. Top with marshmallows just before serving and broil until lightly browned.

Tester Laura Reiley's comments: "The marshmallows make this really reminiscent of the classic Thanksgiving side dish with sweet potatoes and gooey marshmallows. I think it might work equally well without the marshmallows.

"The velvety sweet interior of the cake contrasts wonderfully with the tang and crunch of the gingersnaps and nuts. I used the kind of canned sweet potatoes that are packed in syrup, which seemed to add the right amount of sweetness and flavor to the cream-cheese mixture.

"The cake wasn't set all the way through at 1 hour of cooking; mine was done in about 1 hour and 15 minutes. Be sure to cool the cake gradually in a warm place. Its tendency to crack during the cooling process is minimized if it's over a long stretch of time.

"The cake lasts beautifully in the refrigerator for several days."

Recipe requests

* H. M. Coleman of Middle River is looking for a recipe for a chipped-beef casserole.

* Charlene Stender of Edgewood is seeking a recipe for Sesame Chicken "that tastes like you got it at a Chinese restaurant."

* Beth Tindall of Parkton had several requests. She is looking for recipes for an Olive Garden soup called Pasta Fagule, a chocolate cheesecake from the Shrewsbury Family Restaurant in Shrewsbury, Pa., and a stuffed-artichoke appetizer that was served at a small New York City restaurant called Franccesca's. The artichoke was filled with cornmeal, pine nuts, raisins and other ingredients, she said.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pub Date: 07/07/99

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