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Yam Cheesecake

Yield: 10 Servings

Ingredients and directions for this recipe

1 2/3 c Graham cracker crumbs
1/3 c Butter or margarine; melted
2 Envelopes unflavored gelatin
1/2 c Cold water
3 Eggs; separated
3/4 c Sugar
1/2 ts Salt
1/3 c Milk
16 oz Cream cheese; softened
1 1/4 c Sweet potatoes;
-cooked/mashed
1 c Whipping cream; whipped
1/2 ts Vanilla extract
Additional whipped cream;
-(optinal)
Mandarin orange slices;
-(optinal)

Combine graham cracker crumbs and butter, mixing well. Press into bottom
and 1 1/2 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.

See also:
Previous recipe Yam Cakes - Seminole
Next recipe Yam Chiffon Pie

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