HOMEFIRE SWEET POTATO CHEESECAKE

This recipe for a special Thanksgiving treat comes care of Edmonton chef Bruce Wells.


It would be a perfect end to a Thanksgiving spread. For one thing, it's orange, and serves 12 to 14 people. Enough said. But more important, even though it's a cheesecake, this recipe is surprisingly airy. The graham cracker crust, loaded with butter, is also easy for cooks of all skill levels.



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HOMEFIRE SWEET POTATO CHEESECAKE

1-1/2 cups graham cracker crumbs (300 mL)

1/4 cup (50 mL) white sugar

1/4 cup (50 mL) butter

2 pounds (1 kilogram) sweet potatoes

24-ounces (750 grams) cream cheese, softened

1 cup, less one tablespoon (250 mL, less 15 mL) white sugar

1/3 cup (75 mL) sour cream

1/4 cup (50 mL) heavy whipping cream

3 eggs



Preheat oven to 350 F/180C. Mix together graham cracker crumbs, sugar and butter. Press mixture into the bottom of a 9-inch (22-cm) springform pan. Bake 10 minutes and cool.

Place potatoes (skin on) in a baking dish and bake until a knife inserted in the centre goes in easily, about one hour. Cool potatoes enough to handle, peel and puree. Transfer 1-1/2 cups (375 mL) of the sweet potato puree into a mixing bowl, add the cream cheese, white sugar, sour cream and whipping cream. Beat until smooth. Beat in one egg at a time, blending well after each one. Pour filling into crust.

Bake at 350F/180C until a toothpick comes out clean, about one hour. Turn off oven, and let cake stand one hour in the oven with the door ajar.



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