Have you seen the Japanese crème brûlée that has gone viral? It is cooked straight inside of a sweet potato that has been roasted. For your visitors to be blown away, here is a recipe that is based on that meal but has a few modifications added to it. By preparing these sweet potato crème brûlée bars, you can get the most out of two delicious sweets from the same recipe. Those who are lovers of the traditional cheesecake will be pleased to know that the filling is a combination of sweet potato and some toasty spices, and it is rich and creamy.
Fans of the luscious crème brûlée will find that a sugar topping that crackles is the perfect way to complete the dish. Those who are seeking for a dessert that seems to be simple but really requires a lot of effort to make are the ideal candidates for these bars. One of the advantages of using this recipe is that you will only need to produce one base batter, which will then be turned into two distinct layers.
It is recommended that you prepare these bars one day in advance so that they have sufficient time to cool and be cut into squares that are correctly shaped. Utilizing a heated knife that is sharp can also assist you in achieving those stunningly crisp edges. You should also check that the cream cheese and eggs you are using are at room temperature. In this way, your batter will be able to join and mix together more readily, which will ultimately result in a batter that is uniform and smooth.
The crème brûlée topping gives these creamy bars a wonderful texture that is a welcome addition. When torching the sugar topping, be sure to take your time and be patient. It is important to avoid torching a specific area for an excessive amount of time, since this might cause the sugar to burn too quickly. Using a torch flame that is lower and taking your time is unquestionably the best approach to go.
Ingredients
Cooking spray
- 11 graham crackers, finely crushed (about 1 1/2 c.)
- 1/4 c. (55 g.) packed light brown sugar
- 2 c. (400 g.) granulated sugar, divided
- 4 large eggs, room temperature
- 1 tsp. pure vanilla extract
- 1 (15-oz.) can sweet potato puree
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. kosher salt
- 6 Tbsp. unsalted butter, melted
- 4 (8-oz.) pkg. cream cheese, softened
Equipment Needed
- A kitchen torch
Directions
Step 1
Place a rack in the middle of the oven and preheat it to 300 degrees. Coat a baking pan measuring 13 inches by 9 inches with cooking spray. Make sure to provide a one-inch overhang on both sides when you line with parchment.
Step 2
Cracker crumbs, brown sugar, and salt should be combined in a basin of medium size. After adding the butter, mix it until it is completely incorporated.
Step 3
Use the bottom of a measuring cup or glass to push the crumb mixture into the bottom and up sides of the pan once it has been transferred to the pan that has been prepared.
Step 4
Cream cheese and 1 1/2 cups (300 grams) of granulated sugar should be beaten together in a large basin using a handheld mixer set at a low speed (or in the big bowl of a stand mixer equipped with the paddle attachment). The mixture should be beaten for two to three minutes, scraping down the edges of the bowl, until it becomes light and fluffy.
Step 5
It is important to avoid overmixing the eggs in order to prevent the cheesecake from cracking. Add the eggs one at a time, beating them well after each addition. Vanilla extract should be beaten in.
Step 5
In a small dish, transfer two cups of cream cheese mixture together with two tablespoons (500 grams), then cover and place in the refrigerator until you are ready to use it. Fill a large bowl with the leftover cream cheese mixture, and then add the pureed sweet potato. After adding the cinnamon and nutmeg, stir everything together.
Step 6
Place the potato mixture on top of the crust. The top should be smoothed with an offset spatula. The freezing process should take around forty-five minutes.
Step 7
The leftover cream cheese mixture should be spooned over carefully, and the second layer should be smoothed with an offset spatula.
Step 8
Bake the bars for forty to fifty minutes, or until they are almost completely set. The bars should be allowed to cool for about two hours after the oven has been turned off and the door propped open. After covering the bars tightly with plastic wrap and placing them in the refrigerator for at least six hours and up to overnight, the bars should be cooled and firm.
Step 9
With the help of the overhanging parchment paper, remove the bars and place them on a cutting board. A tall container should be filled with hot water that is deep enough to cover the blade of your knife. After that, the knife should be dipped into the hot water. Prior to each cut, wipe the area with a clean cloth. Cut bars into squares with a saw.
Step 10
To finish, sprinkle the remaining half cup (100 grams) of granulated sugar over the tops of each square. Prepare the tops by torching them with a kitchen torch until they become a dark amber color.