Try this Coconut Rice Sweet Potato Cheesecake recipe, or contribute your own.
Suggest a better descriptionButter a 10-inch spring form pan. Combine crust ingredients and press in bottom and partially up sides of pan. Cover and refrigerate for 30 minutes. Preheat oven to 350 F. Using a food processor, purée cooked Arborio, sweetened coconut milk and sweet potato. Using an electric mixture, combine cream cheese and sugar until smooth. Beat in eggs one at a time. Add coconut milk mixture, lemon juice and vanilla; beat until smooth. Stir in flaked coconut. Pour into prepared pan. Place pan on baking sheet and bake until filling is set, about 1 hour and 20 minutes. Remove from oven; cool slightly. Cover and refrigerate overnight or up to 3 days. Run knife around edge to loosen; remove pan sides. Place on cake plate and sprinkle with toasted coconut.
*Regular graham cracker crumbs can be used
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 140 | ||
Calories from Fat: 104 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 184.5mg | 57 % | |
Sodium 4300.9mg | 148 % | |
Potassium 80.1mg | 2 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 3.8g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 140
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