Sweet potato soufflé cheesecake. Say that five times fast! I accidentally ordered two sweet potatoes in my Imperfect produce box (we’re trying to go back on our diets so goodbye starch!) and I had absolutely no idea what to do with them. After a whole week of staring at them in my kitchen, I decided I wanted to make dessert (haha, goodbye diet). I’ve always wanted to make a soufflé cheesecake so I figured why not make it a sweet potato one especially with Thanksgiving around the corner. If you want to serve something other than the classic pumpkin, apple, and pecan pie, definitely give this recipe a go! It’s a very light and airy cheesecake. When eaten hot, it has a stronger soufflé texture. When eaten cold, it’s more like cheesecake and the sweet potato flavor is more pronounced. You can also make this the night before to make prep work super easy for your Thanksgiving feast!
On another note, I enrolled in food photography class! I’m really behind on my courses and homework though between travel, home things, and a new job. But I’m hoping to improve my photography skills. I love that it’s a course that you can take at your own pace. There’s a good community behind the school where you support each other by commenting and making suggestions on each others projects – it’s also a total confidence booster when people love your work. The class pushed me outside the boundaries of what I was comfortable with in the first class. I’m happy to say that I’m now confident enough with my DSLR to shoot manually. That was something I would never have even attempted to do before this. I’m stepping up my game to get some amazing food shots just for you guys!
Special Tools: you will need 4 4″ springform cake pans for this recipe. I got mine from Amazon.
Sweet Potato Soufflé Cheesecake
- 1/2 pound sweet potatoes (peeled, cubed, and steamed until soft)
- 1/2 cup whole milk
- 1/2 cup heavy whipping cream
- 8 ounce cream cheese (room temperature)
- 1/3 cup all purpose flour
- 1 tablespoon cornstarch
- 8 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 4 egg yolks
- 4 egg whites
- Butter, for pan greasing
- Step 1 Preheat oven to 275 degrees F.
- Step 2 Grease the springform pans with butter along the sides and bottom.
- Step 3 In a blender, place sweet potatoes and milk and blend until sweet potatoes are completely silky. Add cream and blend until the consistency is thick.
- Step 4 In a large bowl, whisk cream cheese until it is a silky smooth texture. Then add the sweet potato cream to the cream cheese in three parts and mix thoroughly.
- Step 5 Add 2 tablespoons of sugar. Then add one egg yolk at a time, mixing well each time.
- Step 6 In a stand mixer, whip the egg whites until large bubbles form. Add 1 tablespoon of sugar at a time and allow the sugar to be fully incorporated with the egg each time before adding the next tablespoon
- Step 7 total of 6 tablespoons.
- Step 8 Whip eggs until soft peaks form.
- Step 9 Sift the flour and cornstarch into the cream cheese mixture and mix well.
- Step 10 Fold a third of the egg whites into the ingredients and mix gently. Repeat for the remaining egg whites.
- Step 11 Pour the mixture into the prepared pans (NOTE: they will be full to the brim).
- Step 12 Gently tap the pans on a flat surface to try to eliminate any spaces within the batter. Do not do this too hard or too much as it will flatten the soufflé.
- Step 13 Bake for 90 minutes.