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Sweet Potato-Ricotta Cheesecake Recipe

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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.

Lyntha Nelson
Added: Monday, November 17, 2008


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


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

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

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:
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.




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