RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1893
| View Recipe |
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| Recipe Name: |
Gingered Sweet Potato Cheesecake |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
45.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
2.00
Hours |
Original Num Servings: |
10 |
| Cooking Time: |
33.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Mix together crumbs, sugar, butter and ginger. Press into greased 9 inch springform pan (bottom and some up sides). Bake in 325 degrees oven for 8 minutes. Let cool.
Place cheese and sugar in food processor. Beat until smooth. Mix in potatoes, eggs. Add cream, vanilla and spices, mixing until smooth. Pour into crust. Bake in center of 325 degrees oven for 25 minutes , or until just set. Turn off oven, open door and let cool in oven for 1 hour. Chill. To serve, sprinkle with candied ginger, remove pan sides and cut into 10 wedges. |
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| Nutrition per Serving: |
| Calories: |
350 |
Total Carbs: |
30.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
115.0 |
Fat: |
22.9 |
Protein: |
5.62 |
| Fiber: |
0.92 |
Sodium: |
249.87 |
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