Potato Cheesecake
A savory cheesecake made with potatoes, cheese, and seasonings. This recipe assumes the base cheesecake recipe is followed, with potatoes incorporated into the filling.
Ingredients
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 3 Large eggs
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 2 cups Russet potatoes, cooked and mashed
- 1 cup Sharp cheddar cheese, shredded
- 0.5 cup Butter, melted
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
- 1Preheat oven to 350°F (175°C). In a medium bowl, combine melted butter, flour, and salt. Press the mixture into the bottom of a 9-inch springform pan to create a crust.
- 2Bake the crust for 10 minutes. Remove from oven and let cool slightly.
- 3In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla extract. Fold in mashed potatoes and shredded cheddar cheese. Season with salt and pepper.
- 4Pour the filling over the crust. Bake for 50-60 minutes, or until the center is almost set. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- 5Refrigerate for at least 4 hours before serving. Garnish as desired.