Basque-Style Sweet Potato Cheesecake

Name: Basque-Style Sweet Potato Cheesecake
Ingredients: 2 lb. sweet potatoes (3–4 large), preferably garnet, scrubbed; Unsalted butter (for pan); 24 oz. cream cheese (not low-fat), room temperature; 1 cup (200 g) granulated sugar; ¼ cup (50 g) light brown sugar; 3 large eggs; ½ cup sour cream (not low-fat), room temperature; ½ cup heavy cream, room temperature; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract; ¼ cup (31 g) all-purpose flour; ½ tsp. ground cinnamon; ¼ tsp. ground ginger; ¼ tsp. ground nutmeg; A 9"-diameter springform pan

"Subtly spiced, this sweet potato-based marvel borrows from the Basque cheesecake tradition: It doesn’t have a crust and is baked until its exterior is a deep copper, obscuring a surprisingly pale and tender interior...."

INGREDIENTS

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2 lb. sweet potatoes (3–4 large), preferably garnet, scrubbed

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Unsalted butter (for pan)

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24 oz. cream cheese (not low-fat), room temperature

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1 cup (200 g) granulated sugar

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¼ cup (50 g) light brown sugar

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3 large eggs

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½ cup sour cream (not low-fat), room temperature

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½ cup heavy cream, room temperature

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1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

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1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract

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¼ cup (31 g) all-purpose flour

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½ tsp. ground cinnamon

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¼ tsp. ground ginger

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¼ tsp. ground nutmeg

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A 9"-diameter springform pan

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