I Can Modify (and combine different) Recipes to Create a My Own Masterpieces

I entered the food blogging world having dined at numerous restaurants and spent a considerable amount of money on food. It’s been my very public declaration that I can’t cook and have no real desire to. In the past year or so, that’s changed. I still don’t aspire to cook professionally, but I’m now willing to whip something up in the kitchen occasionally.

Chef Noelle Carter, former Test Kitchen Director at the Los Angeles Times, personally invited me to a Thanksgiving event at her home known as Long Table Thanksgiving. I was honored and wanted to impress a woman with such culinary prowess, whom I admire greatly.  

By the time the desserts were served – around 7:00 PM or so – I was deep in conversation about cars and various other topics with Jeff (of Wreckless Eating) and George (of MotoManTV). My cheesecake was a hit, but unfortunately, it got devoured before I could take any glamorous photos.

I’m thankful, honored, and humbled to have received such astonishing approval from a chef I admire dearly, her guests, and my friends.

Double Layer Sweet Potato Cheesecake
Serves 8
An interesting, and phenomenal alternative to the Double Layer Pumpkin Cheesecake. If you love Sweet Potato Pie, or Pumpkin, this alternative will amaze your palette.
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Prep Time
30 min
Cook Time
40 min
Total Time
4 hr 20 min
Prep Time
30 min
Cook Time
40 min
Total Time
4 hr 20 min
402 calories
32 g
125 g
29 g
5 g
17 g
144 g
159 g
29 g
0 g
9 g
Nutrition Facts
Serving Size
144g
Servings
8
Amount Per Serving
Calories 402
Calories from Fat 257
% Daily Value *
Total Fat 29g
45%
Saturated Fat 17g
85%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 125mg
42%
Sodium 159mg
7%
Total Carbohydrates 32g
11%
Dietary Fiber 1g
4%
Sugars 29g
Protein 5g
Vitamin A
21%
Vitamin C
1%
Calcium
12%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the Cheesecake
  1. 2 x (8 ounce) packages cream cheese, softened
  2. 1/2 - 1 cup granulated white sugar
  3. 1/2 teaspoon vanilla extract
  4. 2 eggs
  5. 1 cup of sour cream
For the Sweet Potato
  1. 10 Large Yams (peeled and boiled)
  2. 1 tablespoon Cinnamon
  3. 1 tablespoon nutmeg
  4. 1 teaspoon ground cloves
  5. 1 teaspoon ground ginger
  6. 1 cup milk
For the Crust
  1. 1 - 1.5 packs of graham crackers
  2. 1 stick of unsalted butter
  3. 1/2 cup of sugar
BAKING DIRECTIONS
For the crust
  1. - Crush the graham crackers into fine speckles...smash smash smash into dust
  2. - Add butter
  3. - create graham cracker sand
  4. - spread as evenly as you can in springform pan
  5. - bake at 350 for 10-12 minutes.
  6. - remove from oven and let cool, then refrigerate for 30 mins
For Cheesecake
  1. - Mix all ingredients in a boil til smooth
  2. - spread in bottom of the pan
  3. - bake for 15-20 minutes
  4. - let cool for 20-25 minutes
For Sweet Potato
  1. - Add Sweet Potato mixture to top of cheesecake
  2. - Bake for 40-50 minutes
Final
  1. - Let cool
  2. - Refrigerate for 4 hours, OR overnight
  3. - Serve & enjoy
Adapted from Double Layer Pumpkin Cheesecake by Stephanie Phillips
beta
calories
402
fat
29g
protein
5g
carbs
32g
more
Adapted from Double Layer Pumpkin Cheesecake by Stephanie Phillips
Cue the Critic https://cuethecritic.com/

 

 

Double Layer Sweet Potato Cheesecake

| Blogs | 29 November 2014 3:08 pm 0 Comments
About The Author
- I am Quincy, but you can call me Cue. I love food, and sharing my culinary experiences with you. Feel free to engaged with me over some good foodie conversation.
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