"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Sweet Potato-Ricotta Cheesecake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Sweet Potato-Ricotta Cheesecake, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lyntha Nelson
Added: Monday, November 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 1/4 C Pecans
1/4 C minced Crystallized Ginger
1 T Vegetable Oil
1 C Gingersnap Cookie Crumbs (about 20 small cookies)

Filling:

15 oz container Part-skim Ricotta Cheese
16 oz nonfat Cream Cheese, at room temperature
1 C Sweet Potato Puree or canned Unsweetened Pumpkin
3 Egg whites, at room temperature
1 C Date Sugar or Brown Sugar
1/4 C Molasses
1 Egg
1 tsp ground Ginger
1/4 tsp Nutmeg
1/8 tsp ground Cloves
1 tsp Cinnamon
1/4 tsp Cream of Tartar
1 T Sugar
pinch of Salt
Topping:

2 C nonfat Plain Yogurt
2 T Sugar
1 tsp Vanilla Extract
16-20 Pecan Halves, for garnish

Directions:
Directions:
Preheat oven to 350. Coat bottom and side of a 9-inch springform pan with cooking spray. Place all crust ingredients except oil in a food processor; pulse until fine crumbs form. Add oil and process another 5 seconds. Press mixture evenly against pan bottom. Bake for 10 minutes. Cool. Filling: Place ricotta cheese in a clean dish towel. Knead to remove excess moisture until cheese holds together like dough. Place in a mixer bowl or food processor and beat until smooth. Add cream cheese, sweet potato or pumpkin, sugar, molasses, 1 whole egg, and spices; beat until well blended. In a separate bowl, beat egg whites with cream of tartar at medium speed until soft peaks form. Slowly add 1 T. sugar and pinch of salt; continue to beat until stiff but not dry. Gently fold into sweet potato-cream cheese mixture. Place the springform pan on a baking sheet and pour in the filling. Bake in the center of the oven for 80-90- minutes, or until sides are set and knife inserted comes out clean. While cheesecake bakes, prepare topping by mixing together yogurt,sugar, and vanilla in a medium bowl. Refrigerate until ready to use. When cheesecake is done, remove to a rack and cool for 15 minutes (don't turn off the oven). Pour topping over cheesecake and decorate with pecan halves. Return to oven and bake for another 5 minutes.Cool on a rack. Refrigerate uncovered, overnight. Then cover loosely with plastic wrap and refrigerate until serving time. Serve with pomegranate syrup drizzled over each slice, if desired ( melted cranberry sauce also works)

Number Of Servings:
Number Of Servings:
14-16
Preparation Time:
Preparation Time:
15 minutes plus long cooking and cooling time
Personal Notes:
Personal Notes:
This would be much smoother using regular ricotta and cream cheese, but there is a big difference in calories. This is only 257 calories - very low for a cheesecake, yet it's very flavorful and creamy.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1348W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!