Today the office had a Thanksgiving Pot-luck and I committed to making a sweet potato cheesecake. That was before my son brought home a cold that infected by whole house. Even though I was under the weather I still found a way to prepare the cheesecake. I was actually looking forward to making this dish because there are so many different cheesecake recipe tips and tricks, that I wanted to work my way through my own recipe. I have to say making a cheesecake is definitely a labor of love, but if done right it is absolutely heavenly. People at the office loved it. My son actually loved it, which definitely means its a winner!
I am still finalizing the recipe, but once I test it, I will definitely publish it. I topped my cheesecake with maple whipped cream and toasted pecans. The cake itself was so light and fluffy, but I do attribute the texture to the cooking method. I baked the cake at 350 degrees in a water bath for 55 minutes, after that I turned off the heat in the oven, and cracked the door and let it finish cooking in the water bath for another 55 minutes. I actually had a co-worker ask me to quote her a price to prepare 2 of these cakes for Thanksgiving next week. Below are some pictures. I apologize if they look a little fuzzy, the camera lens a was a little dirty.