Coconut-Sweet Potato Cheesecake

Coconut-Sweet Potato Cheesecake
Photo by Mark Thomas

Ingredients

  • 1 15-ounce can sweetened cream of coconut (such as Coco Lpez)*
  • ¼ cup orange juice
  • 1 teaspoon finely grated orange peel
  • 2 tablespoons whipping cream
  • 2 teaspoons fresh lemon juice
  • 5 tablespoons unsalted butter
  • 4 cups 1/3-inch cubes peeled red-skinned sweet potatoes (yams)
  • + 21 more ingredients
    • 3 tablespoons golden brown sugar
    • 1 ½ cups graham cracker crumbs
    • 1 large egg
    • 2 teaspoons unsalted butter
    • 1 cup sweetened flaked coconut
    • Powdered sugar
    • 1 cup water
    • 4 large eggs
    • ½ teaspoon ground cinnamon
    • 3 tablespoons sugar
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 1 teaspoon finely grated orange peel
    • ¾ cup sugar
    • 2 tablespoons fresh lemon juice
    • 2 ½ 8-ounce packages cream cheese
    • ¾ cup whole-milk ricotta cheese
    • 1 teaspoon finely grated orange peel
    • ½ teaspoon vanilla extract
    • 1 ground nutmeg
    • sweetened flaked coconut

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 ...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network