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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.
Ingredients
- For the Cheesecake
- 2 x (8 ounce) packages cream cheese, softened
- 1/2 - 1 cup granulated white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 cup of sour cream
- For the Sweet Potato
- 10 large yams (peeled and boiled)
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 cup milk
- For the Crust
- 1 - 1.5 packs of graham crackers
- 1 stick of unsalted butter
- 1/2 cup of sugar
Instructions
For the crust
- Crush the graham crackers into fine speckles. Smash, smash, smash into dust.
- Add butter.
- Create graham cracker sand.
- Spread as evenly as you can in a springform pan.
- Bake at 350 for 10-12 minutes.
- Remove from the oven and let cool, then refrigerate for 30 minutes.
For the cheesecake
- Mix all ingredients in a bowl until smooth.
- Spread in the bottom of the pan.
- Bake for 15-20 minutes.
- Let cool for 20-25 minutes.
For the sweet potato
- Add the sweet potato mixture to the top of the cheesecake.
- Bake for 40-50 minutes.
Finish
- Let cool.
- Refrigerate for 4 hours, or overnight.
- Serve and enjoy.
Notes
An interesting and phenomenal alternative to the Double Layer Pumpkin Cheesecake. If you love sweet potato pie or pumpkin, this one will amaze your palate.
This review was written and paid for like every other one on this site: with my own money, no sponsorships, no comped meals. If it helped you decide where to eat, a coffee helps keep it that way.
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