Thursday, December 8, 2016

anthony bourdain's "candied sweet potato" turned into a cheesecake!

When you have leftover candied sweet potato, you make them into a cheesecake.

This candied sweet potato is a recipe by Anthony Bourdain via Food and Wine. It's a long overdue post because I always assume that anyone would have the idea to convert a dish into another dish-hence I never bothered to blog about it but just post photos of the result. Sorry about that.

In making this into a cheesecake without cracking the custard mixture, I placed 2 oven-safe coffee mugs filled with water to create steam inside the oven instead of using the "water bath" style.

If you don't have oven-safe coffee mugs or pans, use a metal cake pan. You will not remove them from preheating the oven until the end of the baking process. Place towards the back of the oven, away from the cheesecake. It lightly boils and you do not want water in your cheesecake.

Anthony Bourdain's "Candied Sweet Potato with Bourbon" recipe:

Ingredients:

6 tablespoons unsalted butter
3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
3/4 cup packed dark brown sugar
1/4 cup fresh apple cider
3 tablespoons bourbon
Kosher salt

Procedure:

Step 1

Preheat the oven to 400°. Grease a 9-by-13-inch glass or ceramic baking dish with 1 tablespoon of the butter. In a large saucepan of salted boiling water, blanch the sweet potatoes until barely tender, 8 to 10 minutes. Drain well. Spread them in the prepared baking dish in an even layer.

Step 2

In a small saucepan, melt the remaining 5 tablespoons of butter with the brown sugar. Whisk in the cider and bourbon, season with salt and bring to a boil. Cook over moderately high heat, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the mixture over the sweet potatoes and gently stir to coat.

To make this into a cheesecake, you will need:

1 10" cheesecake pan or Springform pan
1 T of softened butter or use 1 T cooking oil to smear the cheesecake pan.

cups finely crushed graham crackers
1 block of cream cheese, softened at room temperature (You can use 2 cups of full cream ricotta cheese.)
1 can of full cream condensed milk
3 large eggs
2 large egg yolks

Procedure:

Fill an 8" cake pan or 2 oven safe coffee mugs with water. Place at both ends of the middle rack, away from your cheesecake mixture. Preheat oven to 325° F. 

butter or oil the cheesecake pan. Equally distribute the finely crushed graham cracker crumbs on the bottom and sides of the cheesecake pan; set aside

Transfer the candied sweet potato on a clean bowl. Do not include the syrup/liquid. You just want the sweet potatoes. Then transfer sweet potatoes in a food processor and blitz until puree consistency; 15-20 seconds. Set aside.

In a large bowl, beat cream cheese on low until creamy. Set aside.

In a medium bowl, whisk condensed milk, eggs and egg yolks on low until well combined. Add milk and eggs mixture, salt and pureed sweet potatoes to the cream cheese and beat on low until well combined, about 1 minute.

Carefully, transfer cheesecake mixture into the prepared graham cracker crust. Place on middle rack of the preheated oven. Make sure the water bath/steam is far from the cheesecake mixture.

Bake for 55 to 65 minutes or until it slightly jiggles but already set. Turn off heat and slightly open the oven. Leave cheesecake in it for 1 hour.

Remove from oven and let it sit on a cooling rack until room temperature.

Loosen the springform collar to reveal the cheesecake. Loosely wrap cheesecake with tin foil or plastic wrap and refrigerate overnight (8 hours).