Basque-Inspired Sweet Potato Cheesecake Smoothness

Ingredients

Estimated total cost: €14.26 · €2.38/serving

• Unsalted butter (for pan)Est. price €0.10–€0.25
• 24 oz. cream cheese (not low-fat), room temperatureEst. price €3.00–€5.40
• 1 cup (200 g) granulated sugarEst. price €0.60–€1.20
• cup (50 g) light brown sugarEst. price €0.40–€0.80
• 3 large eggsEst. price €1.05–€1.80
• cup sour cream (not low-fat), room temperatureEst. price €1.20–€2.00
• cup heavy cream, room temperatureEst. price €1.50–€2.50
• 1 tsp. Diamond Crystal or tsp. Morton kosher saltEst. price €0.02–€0.05
• 1 vanilla bean, split lengthwise, or 2 tsp. vanilla extractEst. price €6.00–€12.00
• cup (31 g) all-purpose flourEst. price €0.15–€0.40

Steps

1. 1

   Preheat the oven to 450°F and position a rack in the middle. Line a rimmed baking sheet with foil or parchment paper. Arrange the sweet potatoes on the prepared baking sheet and roast them, flipping once during cooking, until the skins are puffed and charred in areas where the natural juices have seeped out and caramelized, allowing a skewer to easily penetrate the flesh, which takes about 55–65 minutes. Allow the sweet potatoes to cool slightly before lowering the oven temperature to 425°F.

2. 2

   Begin by peeling the sweet potatoes and removing the skins. Place the flesh into a food processor and blend until it reaches a smooth consistency. Alternatively, you can pass it through a food mill into a large bowl. Allow the mixture to cool for at least one hour before proceeding.

3. 3

   Begin by lightly greasing the pan with butter. Prepare 2 long pieces of parchment paper and crumple them slightly to make them more pliable. Place both sheets in the pan, allowing them to overlap in a crisscross pattern with at least a 2-inch overhang above the rim. Using a stand mixer fitted with the paddle attachment, combine cream cheese, granulated sugar, and brown sugar. Mix on medium speed until the mixture is smooth, for approximately 3 minutes. Remember to scrape down the sides of the bowl as needed. Gradually add 2 cups of sweet potato purée while the mixer is running, ensuring it is fully incorporated into the mixture; any leftover purée can be saved for another recipe. Add eggs one at a time, beating well after each addition and scraping down the bowl and paddle as necessary. Lower the speed to medium-low and incorporate sour cream, cream, and salt into the mixture. Introduce vanilla seeds or vanilla extract while ensuring they are evenly distributed. Stop the mixer temporarily to sift in flour, cinnamon, ginger, and nutmeg. Beat on low speed for about 30 seconds until just combined. Gently fold the batter several times using a rubber spatula, making sure to scrape along the bottom of the bowl. Transfer the batter into your prepared pan and level out its surface before baking it further according to your recipe's instructions.

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• Cultural note

  This Basque-inspired sweet potato cheesecake combines traditional Basque flavors with a creamy cheesecake texture, creating a unique and indulgent dessert. The Basque region is known for its rich culinary heritage, and this dish reflects that influence.

• Seasonal note

  Sweet potatoes are typically in season during the fall months, making this dish perfect for autumn gatherings. However, they are available year-round in many regions, allowing for flexibility in when to make this cheesecake.

• Health note

  This sweet potato cheesecake is a good source of vitamin A, fiber, and protein from the sweet potatoes and eggs. However, it is high in calories, fat, and sugar, so it should be enjoyed in moderation as a decadent treat.