Sweet Potato Cheesecake Recipe
A rich and velvety cheesecake infused with the natural sweetness of roasted sweet potatoes and bright lemon zest. Topped with crispy sweet potato strings, tart cranberry sauce, and a delicate toasted meringue for a perfect balance of flavors and textures.
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the mashed sweet potatoes, sour cream, granulated sugar, vanilla extract, lemon zest, eggs, cinnamon, and nutmeg. Mix until the filling is creamy and well combined.
- 4
Bake the Cheesecake
Pour the filling into the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean. Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Topping Preparation
- 5
Prepare Sweet Potato Strings
While the cheesecake is cooling, spiralize the sweet potato and fry in a pan with a little oil until crispy. Set aside on paper towels to drain excess oil.
- 6
Make the Meringue
In a mixing bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar and continue beating until stiff peaks form and the mixture is glossy.
Assembly
- 7
Assemble the Cheesecake
Once the cheesecake is chilled and set, spread the cranberry sauce evenly over the top. Decorate with crispy sweet potato strings and dollops of meringue.
- 8
Final Touch
Optional: Use a kitchen torch to gently toast the meringue until golden brown for a beautiful finish.
