Full of flavor and extra creamy, this is your perfect winter dessert.
Basque Cheesecake – Sweet Potato
600g – cream cheese, room temperature
200g – sugar
18g – cornstarch
½ tsp – nutmeg
½ tsp – cinnamon
40g – molasses
600g – mashed sweet potato
300g – eggs
600g – cream
Preheat oven 450-500F, depending on the size and thickness of the mold. If using a thin, big mold, then bake at a higher temperature for a shorter period of time, 8-9 min. If using a tall and smaller mold, bake at 450 for 15-20 min. The finished cheesecake should be velvety and creamy towards the center.
Cut parchment large enough, but bigger than to line the baking pan. Crumble the parchment and soak in water for a few minutes before transferring the cheesecake mix to bake.
In a mixing bowl, mix together sugar and cornstarch, and spices, then cream the cream cheese with the mixture, until smooth. Mix only on low speed, as to avoid incorporating air.
When mixture is creamy, add mashed sweet potato, mix in eggs one at a time, scraping sides of the bowl often to prevent any lumps.
When mixture is well mixed, add all cream and mix until incorporated.
Bake until the right doneness is reached. The top should look burnt, with the inside still creamy.