Ingredients
Makes 10 servings
Sweet potatoes
Crumb coating
Filling
For sweet potatoes:
Step 1
Combine first 13 ingredients in large saucepan. Bring to boil. Reduce heat to medium-low; simmer uncovered until potatoes are very tender and most of liquid is absorbed, stirring occasionally, about 40 minutes. Transfer mixture to processor; puree until smooth. Whisk egg and cream in medium bowl to blend. Add 2 1/3 cups sweet potato puree and whisk to blend well. Cover and chill sweet potato mixture until cold.
For crumb coating:
Step 2
Butter 10-inch-diameter springform pan with 2 1/2- to 2 3/4-inch-high sides; dust with powdered sugar. Mix graham cracker crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture evenly over bottom and up sides of pan (coating will be thin). Chill 30 minutes. (Sweet potato mixture and crumb coating can be prepared 1 day ahead. Cover; chill separately.)
For filling:
Step 3
Preheat oven to 350°F. Using electric mixer, beat cream cheese, ricotta cheese, and sugar in large bowl until smooth. Beat in eggs 1 at a time. Add cream of coconut, lemon juice, lemon peel, and vanilla; beat until smooth. Fold in 1 cup flaked coconut and sweet potato mixture. Pour filling into prepared pan.
Step 4
Place pan on rimmed baking sheet and bake cake until filling is just set in center, about 1 hour 20 minutes. Transfer cheesecake directly to refrigerator and chill uncovered overnight (center may sink). (Can be prepared 3 days ahead. Cover and keep chilled.)
Step 5
Run small knife between cake and pan sides to loosen cake; remove sides. Place cake on platter. Sprinkle toasted unsweetened coconut over top edge of cheesecake. Serve chilled.
Step 6
*Available in the liquor section of most supermarkets.
Leave a Review
Reviews (30)
Back to TopI've been making cheese cakes for several years now.Complete strangers have been asking for my recipies after trying them once or have heard of them through friends.My cakes must be good? I made the Sweet/coconut cake yesterday and just got to try it today,Holy Cow this is good! I will be making this again.My spin on this is to make one using spaghetti squash instead as my best taste tester and I both love spaghetti squash.I'll post if it comes out good.
cheesybud
Kalispell Montana
5/26/2014
This has been a hit at my Thanksgiving table since this recipe was published in Bon Appetit in 2004... I double the crust recipe and add unsweetened coconut and lime zest to it. I also add extra mixed citrus zest to the sweet potato while it is cooking. I make lots of the sweet potato and re-heat the extra to serve on the table plain.
gphillips68
Brooklyn, NY
11/23/2013
This was a hit! I grew up on the gulf coast and always prefer sweet potatoes to pumpkin. I followed the other reviewers advice. I doubled the crust recipe, omitted the ricotta (and substituted cream cheese) and left out the coconut flakes in the filling. I topped the cheesecake with whipped cream flavored with powdered sugar and coconut rum. I topped of each slice with whipped cream and then sprinkled toasted coconut, chopped crystalized ginger and grated lemon zest. I made this several days in advance which was nice.
bro5006
Andrea Broxton, Murfreesboro, TN
11/28/2011
For all the work involved, it really wasn't that good. Would not make it again - trash this recipe.
dwalsh4174
5/11/2009
I took this to a thanksgiving pot luck - it was a hit. Much better than the standard pumpkin pie. Everyone loved it.
Anonymous
East Palo Alto, CA
2/17/2009
very very GOOD!!! I give it an A+
awiddicombe
Los Angeles
11/11/2008
a few tips: 1) boil the potatoes beforehand to soften them up (45min-1hr) 2) cut back on creamcheese and add yogurt, and/or seltzer water, to lighten and fluffen up. otherwise, delicious and will gladly make again.
Anonymous
Beijing, China
12/27/2007
This cheesecake was sensational made with fresh frozen unsweetened coconut and double the crust. (I passed on the coconut garnish.) Not knowing what to expect, people were blown away by the lightness of it and the complex flavors. They commented too on the beautiful color. This is a very special occasion indulgence!
fffood
University Park, MD
12/11/2007
Flavor of this cheesecake filling was the best I have ever tasted!!! Didn't goof with making a crust in a springform pan, so I halved the recipe to use a pre-made Keebler 2 extra serving graham cracker crust. I had a bit too much filling. Next time I may try to use 1/2 of the recipe to fill two regular size Keebler crusts. DELICIOUS
Anonymous
Alamogordo, NM
12/4/2007
I couldn't believe how good this was! Even though I wasn't sure too many people would like it because of hte coconut, it was a hit at Thanksgiving dinner and will be used again. Out of over 20 people, not one person didn't like it. Two cheesecakes didn't last very long!
aag800
Vernon, NJ
12/3/2007
整体有趣的芝士蛋糕,但不一样好I had hoped. To solve the chunky potato problem, I mashed the potatoes in my old-fashioned potato ricer, and had no strings. I love coconut, but would omit shredded coconut if I make this again. The Coco Casa adds enough coconut flavor, and the shreds of coconut in the finished product make for a stringy "mouth- feel", which is diconcerting in what should be a smooth rich cheesecake. I would also omit the ricotta. I have never liked the consistancy that ricotta imparts to cheesecake and this recipe is no exception, as it makes it too "gritty". Not the nice firm and smooth consistency that I prefer in New York style cheesecakes.
mtgourmet
Montana
11/24/2007
this was a big hit for our Thanksgiving dinner. I loved how all the flavors blended together.
ssyoung
Tucson
11/23/2007
Followed others' advice to prep more graham crackers and skip the coconut in the filling. It was a big hit. I also advise using the bottom of a glass to help tamp down the crust into the pan. (You can use the side of the glass to even out the crust sides, too.) Also, beat the batter until it is very smooth, scraping down the bowl several times, and bake with a pan of water in the oven.
Anonymous
Washington, DC
11/23/2007
This was a really good holiday dessert. Lighter than other cheesecakes with an intriguing and exotic taste. I doubled the crust which made a thick crust which I like. For the sweet potato filling I used all of the sweet potato puree (did not bother to measure out 2 1/3cups). To make sure the puree is smooth, mix the cream and egg together and them process in cuisinart with the sweet potato puree. I had extra filling which I used to make another small cheesecake. This was really good because it was different and I like to serves recipes "with a twist" alongside the traditional stand- bys. Enjoy!
katwin754
Hingham, MA
11/21/2007
这绝对是一个兼容性,但它不是my cup of tea. It was a lot of work, too. Wouldn't mind a similar recipe that does not include the coconut. As much as my company loved it (and they were very impressed!) I don't think it's worth the effort.
loudakay
Lafayette Hill, PA
11/20/2007
