Sweet Potato Cheesecake
Sweet potato cheesecake with a salted brown-butter gingersnap crust and vanilla bean meringue
Equipment
- 7 or 8 inch spring form pan If you use a 7-inch pan, there will most likely be a bit of batter left over, but it’s a great size if you want your cheesecake mixture to fill the pan to the top
Ingredients
Crust
- 250 grams gingersnaps
- 170 grams salted butter browned
- 25 grams sugar
Cheesecake batter
- 570 grams cream cheese 20 oz
- 400 grams sweet potato puree, boiled and mashed about 2-3 large potatoes
- 100 grams sugar
- 8 grams cornstarch 1 tbsp
- 1/4 tsp fine kosher salt
- 45 grams sour cream
- 2 tsp vanilla extract
- 2 eggs room temp
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
Meringue topping
- 4 egg whites room temp
- 200 grams sugar
- 1/4 tsp cream of tartar
- 3/4 tsp vanilla bean paste
for serving
- crushed up gingersnaps optional
Instructions
- Preheat the oven to 350°F. Add the gingersnaps, sugar, and browned salted butter to a food processor and pulse until the crumbs are evenly moistened. in a 7-inch or 8 inch springform pan, press the crust into the bottom and up the sides of the pan. Bake for 10 minutes, then let it cool. (line with parchment paper if your pan tends to stick)
- In a large bowl, beat the cream cheese until smooth. Add the sweet potato purée and mix until smooth. Add the sugar, cornstarch, salt, cinnamon, nutmeg, and ginger, and mix until combined. Scrape down the bowl and add the sour cream and vanilla. Add the whisked eggs, mixing gently. Avoid overmixing. Pour the batter into the cooled crust.
- For the water bath, place a roasting pan filled with boiling water on the bottom rack of the oven. Set the cheesecake on the top rack above the roasting pan. Bake at 350°F for 65–80 minutes, until the edges are lightly golden and the center jiggles softly.
- Once baking is complete, prop the oven door open slightly and allow the cheesecake to cool inside the oven for 1 hour. Then let it cool at room temperature for another hour. Cover with plastic wrap and refrigerate overnight.
- To make the meringue, combine the egg whites, sugar, and cream of tartar in a heatproof bowl set over simmering water. Stir constantly until the sugar dissolves and the mixture reaches 160°F. Transfer to a stand mixer and whip on high until glossy peaks form. Add the vanilla bean paste at the end and whip briefly to combine
- Spoon or pipe the meringue over the cheesecake, creating fun peaks, then lightly torch or broil for a golden finish (see tips section). Slice with a hot knife for clean pieces. Serve with crushed gingersnaps if you like
- And you're done!