Sweet potato cheesecake
- 350 g sweet potatoes, skin on, whole
- 100 g graham crackers
- 175 g Ricotta
- 100 g cane sugar
- 80 g butter, unsalted, melted, divided
- 60 ml Greek yogurt
- 2 pcs eggs
- 1 pinch fresh ground salt
- Preheat oven to180°C and prepare baking sheet.
- Place sweet potatoes onto baking sheet and bake for 1 hour or until tender. Remove from oven and let cool slightly, so you can handle.
- Peel and discard skins and mash flesh with a fork. Set aside.
- In a food processor, pulse graham crackers until finely ground.
- Add half of sugar, half of butter, and half of salt; pulse until combined. If neded, add some more butter.
- Firmly press mixture into a baking dish.
- Bake until crust is dry and set, about 12 minutes. Remove from oven and reduce temperature to 160°C degrees.
- Meanwhile, purée sweet potatoes, remaining salt, ricotta, yogurt, remaining butter, eggs, and sugar in clean food processor.
- Pour into crust and bake until just set in center, 30 to 35 minutes.
- Set on wire rack to cool for 30 minutes, then refrigerate until cold, 1 hour.
- You can serve with whipped cream.
- Low in sodium
- High in calcium
- Very high in vitamin B6
| Preparation time: | 210 min |
| Portions: | 6 |
| Difficulty: | medium |
| Cuisine: | American |
| Calories: | 366.22 kcal |
| Carbohydrates: | 41.03 g |
| Cholesterol: | 98.6 mg |
| Sugar: | 21.57 g |
| Protein: | 8.36 g |
| Fat: | 19.46 g |
« Back
Books
Find Us
Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com