Yam cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Graham cracker crumbs |
| ⅓ | cup | Butter or margarine; melted |
| 2 | Envelopes unflavored gelatin | |
| ½ | cup | Cold water |
| 3 | Eggs; separated | |
| ¾ | cup | Sugar |
| ½ | teaspoon | Salt |
| ⅓ | cup | Milk |
| 16 | ounces | Cream cheese; softened |
| 1¼ | cup | Sweet potatoes; cooked/mashed |
| 1 | cup | Whipping cream; whipped |
| ½ | teaspoon | Vanilla extract |
| Additional whipped cream; (optinal) | ||
| Mandarin orange slices; (optinal) | ||
Directions
Combine graham cracker crumbs and butter, mixing well. Press into bottom and 1½ inches up sides ofa 9 inch springform pan; chill. Soften gelatin in cold water in top of a double boiler; stir in egg yolks, sugar, salt and milk. Place over water, and bring water to a boil. Reduce heat; then cook, stirring constantly, until slightly thickened. Add cream cheese and sweet potatoes. Pour mixture into container of electric blender or food processor; blend until smooth. Beat egg whites (at room temperature) until stiff but not dry. Fold egg whites, whipped cream, and vanilla into sweet potato mixture; spoon into prepared pan. Chill until set. Garnish with dollops of whipped cream and orange slices, if desired. Yield: about 10 servings. Submitted to magazine by Gail Weeks, Moultrie, Georgia MC formatting by bobbi744@... ICQ #12099523 Recipe by: Southern Living Magazine, October 1981, p. 186 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998