Potatoes USA presents recipes from Chef Myrna Segismundo, where familiar American dishes are treated with a dose of the renowned culinary expert’s innovation and talent. Her dishes all feature US potatoes with distinction.
GRAHAM CRUST
1. In a bowl, combine all 3 ingredients and toss well.
2. Press mixture at bottom and sides of a 9” baking pan, then chill to set crust for about an hour.
FILLING
1. Sprinkle gelatin over hot water, stir until dissolved.
2. In a mixer, beat cream cheese, sugar and vanilla at low speed.
3. Gradually add gelatin mixture, then fold in heavy cream. Set aside.
4. In a separate bowl, combine mashed potatoes, whipped cream, sugar syrup and coffee powder and whisk until the consistency of the batter is the same as the cream cheese batter.
5. Pour the two batters simultaneously into the center of the pan with graham cracker crust until batters almost reach the tip of the crust.
6. Swirl a fork lightly around the batter to create a marble effect.
7. Cover pan with foil or cling wrap and chill till batter is set.
8. Remove cheesecake from pan and top with coffee jelly cubes.
9. Serve with butterscotch sauce and whipped cream.
COFFEE JELLY
1. In a pot with water, melt gelatin over low flame.
2. Add sugar and coffee powder and stir to combine.
3. Pour mixture into a shallow pan and allow to set before slicing into cubes.
BUTTERSCOTCH
1. In a pan with butter, caramelize sugar over low heat, then add water and simmer for 3 minutes.
2. Add whisky and mix well.
3. Remove from heat and allow to cool down before serving.
