Tag: cheesecake

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Vardaman Cheesecake

Sweet potato puree blended with a fool-proof New York-style cheesecake; fun to make, sumptuous results.

The cheesecake filling is 16 oz. cream cheese, 2/3 cup sugar, 1 teaspoon vanilla and two large eggs. The sweet potato filling is two cups of “candied” sweet potatoes pureed and mixed with 1/2 cup whole cream, 1/2 cup sugar, two eggs and 1/2 teaspoon cinnamon. Drop both filling mixtures alternately around a graham cracker crust with crushed pecans in  an 8″ spring-form pan, Take a spoon and swirl it around a little bit; channel the Pre-Raphaelites.

Bake at 350 for about 45 minutes, turn the oven off, and remove after another half hour. Refrigerate before slicing.

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Bailey’s Cheesecake

Mix 32 oz. of softened cream cheese with 1 1/2 cups sugar and two heaping tablespoons of cornstarch. Get it fluffy, then blend in 4 eggs beaten very well until you have a smooth batter. Pound 4 Oreos to teeny-tiny little pieces and add them to the batter along with a cup of Bailey’s Irish Cream. I always throw in a teaspoon of almond extract. Pour the batter into a 10 in. spring pan lined with a Graham cracker crust with chocolate chips and chopped nuts. Bake at 350 for an hour or so. Dust with cocoa. Indulge yourself; it’s been a tough year.