Sweet-Potato Cheesecake
With Marshmallow Fluff & Maple-Pecan Sauce
Recipe courtesy of Jeff and Matt Nichols, Chefs / Owners Brothers at Mattei’s Tavern, Los Olivos, California
Yield
10 to 12 servings
Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 tablespoons superfine sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
Sweet Potato Filling
- 2 medium-size garnet yams
- 20 ounces cream cheese, room temperature
- 1 cup superfine sugar
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup heavy cream
- 4 large eggs, room temperature
Vanilla Marshmallow Fluff
- 1 cup + 2 tablespoons superfine sugar, divided
- 1 cup light corn syrup
- ½ cup water
- 1∕3 cup egg whites
- 1∕8 teaspoon fine sea salt
- 1½ teaspoons Tahitian vanilla extract
Maple Pecan Sauce
- 1 cup pure maple syrup
- ¼ cup dark corn syrup
- ¼ cup molasses
- ¼ cup water
- Pinch of fine sea salt
- 2 tablespoons dark rum
- ½ cup pecans, toasted and roughly chopped
Directions
Graham Cracker Crust
1) Heat the oven to 350°F.
2) In a medium bowl, mix together the graham cracker crumbs, sugar and cinnamon.
3) Add the melted butter and mix until crumbs are moistened.
4) Press the crust evenly into the bottom of a greased 10-inch springform pan.
5) Bake in the oven until edges are golden brown and crust is firm to the touch.
Sweet Potato Puree
1) Poke holes in the yams with a fork (to avoid exploding yams) and place on a baking sheet.
2) Roast in the oven until soft, about 30 to 40 minutes.
3) Remove from oven and let cool. When cool, remove and discard the skin and puree the cooked yams through a food mill or ricer until smooth.
4) Reserve 2 cups for the filling. Reduce the oven to 300 degrees F.
Sweet Potato Cheesecake
1) In a bowl of a standing mixer (or hand mixer), add the cream cheese, sugar, cinnamon, ginger and nutmeg. Mix (using the paddle attachment) until very smooth.
2) Scrape down the sides of the bowl with a rubber spatula.
3) Mix in the heavy cream and 2 cups of the sweet potato puree.
4) Add the eggs one at a time, until just incorporated.
5) Scrape the filling into the cooled graham cracker crust and bake in the oven until the cheesecake is set and slightly puffed, about 45 to 55 minutes.
Vanilla Marshmallow Fluff
1) In a saucepan, stir together 1 cup sugar, 1 cup corn syrup and ½ cup water.
2) Using a pastry brush dipped in warm water, brush down the sides of the saucepan to prevent sugar crystals from forming; repeat if necessary.
3) Cook over medium heat until syrup reaches 225 degrees F (use a candy thermometer).
4) Meanwhile, in a bowl of a standing mixer (or using a hand mixer), add the egg whites and salt and beat until soft peaks are formed. Slowly add the 2 tablespoons of sugar. Continue to beat on medium speed until stiff peaks are formed.
5) When syrup has reached correct temperature, turn the mixer on medium high speed and add in the syrup in a slow, steady stream down the side of the mixing bowl.
6) Add the vanilla extract, and continue to beat until marshmallow has cooled slightly.
7) Use immediately to top cheesecake.
8) Refrigerate leftover fluff.
Maple Pecan Sauce
1) In a saucepan, combine the maple syrup, corn syrup, molasses, water, salt, and dark rum.
2) Bring to a boil over medium heat, whisking occasionally.
3) Let simmer for 3 to 5 minutes, until slightly thickened.
4) Pour the syrup through a fine strainer and let cool at room temperature, stirring to prevent a film from forming on the surface.
5) Stir in the pecans.
To Serve
1) Use a kitchen torch to toast the marshmallow fluff.
2) Cut the cake into slices.
3) Serve with the maple pecan sauce.
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