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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. For crust, in a medium bowl stir together 1 cup flour, 1/4 cup sugar, 1 1/2 teaspoons lemon peel and 1 1/2 teaspoons orange peel. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in coconut. Stir together egg yolk and water; stir into flour mixture. Form into a ball. Press slightly less than half of the mixture onto bottom of a 9-inch springform pan with sides removed. Place on a baking sheet. Bake for 14 to 15 minutes or until lightly browned. Cool. Attach sides of pan. Press remaining crust mixture up the sides of pan; set aside.
In a large mixing bowl beat cream cheese, the remaining 1 3/4 cups sugar, 3 tablespoons flour, 1 tablespoon lemon peel, 1 tablespoon orange peel, nutmeg and cinnamon with an electric mixer on medium speed until smooth. Beat in mashed sweet potatoes. Add eggs, beating on low speed just until mixed. Do not overbeat. Stir in whipping cream. Pour into prepared crust. Place springform pan in a shallow baking pan. Bake for 65 to 70 minutes or until a 3-inch circle in the center appears nearly set when gently shaken.
Cool in pan on a wire rack for 15 minutes. Using a small spatula loosen crust from sides of pan; cool 30 minutes more. Remove side of pan; cool for 1 hour. Cover; chill for at least 4 hours or until thoroughly chilled.