Yam Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 2/3 cup: Graham cracker crumbs,
1/3 cup: Butter or margarine, melted
2 Envelopes: unflavored gelatin,
1/2 cup: Cold water,
3: Eggs, separated
3/4 cup: Sugar,
1/2 tsp: Salt,
1/3 cup: Milk,
16 ounce: Cream cheese, softened
1 1/4 cup: Sweet potatoes, cooked/mashed
1 cup: Whipping cream, whipped
1/2 tsp: Vanilla extract,
Additional whipped cream, (optinal)
Mandarin orange slices, (optinal)
Directions:
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. Submitted to magazine by Gail Weeks, Moultrie, Georgia MC
formatting by bobbi744@acd.net ICQ #12099523
Recipe by: Southern Living Magazine, October 1981, p. 186
Posted to MC-Recipe Digest by Roberta Banghart on May
13, 1998
Source from luhu.jp
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. Submitted to magazine by Gail Weeks, Moultrie, Georgia MC
formatting by bobbi744@acd.net ICQ #12099523
Recipe by: Southern Living Magazine, October 1981, p. 186
Posted to MC-Recipe Digest by Roberta Banghart
13, 1998
Source from luhu.jp