Yam cheesecake

10 Servings

Ingredients

Quantity Ingredient
1⅔ cup Graham cracker crumbs
⅓ cup Butter or margarine; melted
2 Envelopes unflavored gelatin
½ cup Cold water
3 Eggs; separated
¾ cup Sugar
½ teaspoon Salt
⅓ cup Milk
16 ounces Cream cheese; softened
1¼ cup Sweet potatoes; cooked/mashed
1 cup Whipping cream; whipped
½ teaspoon Vanilla extract
Additional whipped cream; (optinal)
Mandarin orange slices; (optinal)

Directions

Combine graham cracker crumbs and butter, mixing well. Press into bottom and 1½ inches up sides ofa 9 inch springform pan; chill. Soften gelatin in cold water in top of a double boiler; stir in egg yolks, sugar, salt and milk. Place over water, and bring water to a boil. Reduce heat; then cook, stirring constantly, until slightly thickened. Add cream cheese and sweet potatoes. Pour mixture into container of electric blender or food processor; blend until smooth. Beat egg whites (at room temperature) until stiff but not dry. Fold egg whites, whipped cream, and vanilla into sweet potato mixture; spoon into prepared pan. Chill until set. Garnish with dollops of whipped cream and orange slices, if desired. Yield: about 10 servings. Submitted to magazine by Gail Weeks, Moultrie, Georgia MC formatting by bobbi744@... ICQ #12099523 Recipe by: Southern Living Magazine, October 1981, p. 186 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on May 13, 1998

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