Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, soft cream cheesecake with sweet potato. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Cool sweet potatoes enough to handle, peel, and puree. Beat in eggs one at a time, blending well after each. In a large mixing bowl, beat cream cheese, sweet potatoes, egg white, sugar, pumpkin pie spice, orange peel and the vanilla until combined. Add sweet potatoes, eggs, evaporated milk, cornstarch, cinnamon and nutmeg, beating until well combined.
Soft Cream Cheesecake with Sweet Potato is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Soft Cream Cheesecake with Sweet Potato is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook soft cream cheesecake with sweet potato using 6 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Soft Cream Cheesecake with Sweet Potato:
- Make ready 300 grams Asian sweet potato
- Prepare 200 grams ●Cream cheese
- Prepare 80 grams ●Sugar
- Prepare 2 ●Eggs
- Get 200 ml ●Milk
- Take 15 grams Cake flour
Wash sweet potatoes and pierce each one with a knife. Wrap each sweet potato in aluminum foil and place on a baking sheet. Sweet potatoes should be very soft all the way through. Wait for potatoes to cool down so it's easy to handle, peel the skin off, and mash with a fork until smooth.
Instructions to make Soft Cream Cheesecake with Sweet Potato:
- Peel the sweet potato and dice. Cover with cling film, microwave for 3-5 minutes.
- Bring the cream cheese to room temperature. Preheat the oven at 340°F/170°C.
- Put Step 1 and ● ingredients into a food processor and process until fully combined.
- Add the sieved flour, and mix roughly until it's no longer floury.
- Pour the batter into a cake pan, bake for about 50 minutes in 340°F/170°C oven. It's done.
- When it has cooled enough, chill in the fridge, and enjoy.
- Ready to serve and ENJOY!
Sweet potatoes should be very soft all the way through. Wait for potatoes to cool down so it's easy to handle, peel the skin off, and mash with a fork until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Add reserved sweet potato mixture, the whipping cream, sour cream, maple syrup, cinnamon, nutmeg, and ginger.
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