Cheesecake with Sweet Potatoes and Jonathan Apples
Cheesecake with Sweet Potatoes and Jonathan Apples

Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cheesecake with sweet potatoes and jonathan apples. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Cheesecake with Sweet Potatoes and Jonathan Apples is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Cheesecake with Sweet Potatoes and Jonathan Apples is something that I have loved my whole life.

Great recipe for Cheesecake with Sweet Potatoes and Jonathan Apples. I put together my three favorite things: sweet potatoes, Jonathan apples and cheese cake. As I had expected the cake tasted brilliant!! I put this into a recipe with quantities you can easily remember.

To get started with this recipe, we must prepare a few components. You can have cheesecake with sweet potatoes and jonathan apples using 15 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Cheesecake with Sweet Potatoes and Jonathan Apples:
  1. Get For the filling
  2. Prepare 200 grams Cream cheese
  3. Make ready 200 grams Sweet potatoes (peeled after microwaving)
  4. Make ready 2 Eggs
  5. Make ready 50 ml Milk
  6. Make ready 50 ml of each Heavy cream and yogurt
  7. Get 50 to 70 grams Sugar
  8. Make ready 1 tbsp Lemon juice
  9. Prepare 1 tbsp Plain flour
  10. Get Stewed Jonathan Apples:
  11. Prepare 2 small ones Jonathan apples
  12. Take 2 to 4 tablespoons Sugar
  13. Take For the biscuit base:
  14. Make ready 80 grams Biscuits
  15. Take 30 grams Butter

Transfer to a medium microwave-safe dish. Place in baking dish with the water. Mix together the remaining ingredients and pour over apples. Remove from heat and add butter and jam.

Instructions to make Cheesecake with Sweet Potatoes and Jonathan Apples:
  1. For the stewed apples: Slice the apples into thin quarter rounds. Put the apples, sugar and apple peels in a dish and cover with cling film. Microwave at 600 W for about 4 minutes.
  2. The moisture comes from the apples like this, 2 to 3 cm at the bottom. Peel off the cling film and microwave again at 600 W for about 4 minutes.
  3. After 2 minutes, take out the dish and stir the contents well.
  4. Once you've finished microwaving, the moisture should have evaporated. (if there's still some moisture leftover, microwave again.) Stir quickly and leave to cool.
  5. After the apples have cooled down, chill in the fridge. In half a day or overnight, the apples will be coloured pink like this. Discard the peels.
  6. I like to eat a generous portion of the apples with yogurt. I divided it into 2 portions and froze the leftovers.
  7. Crush the biscuits finely in a food processor (or bash in a plastic bag with a rolling pin). Add the melted butter and spread the mixture on the bottom of the cake tin.
  8. Leave all the ingredients at room temperature. Grease the cake tin with butter. Microwave the sweet potato and peel to obtain 200 g.
  9. Make the filling: Put all the ingredients in a mixer and mix until smooth. If the mixer becomes stuck, adjust the content with a plastic spatula.
  10. Add the stewed apples and stir quickly. Pour the filling into the cake tin. Bake for about 50 minutes in an oven pre-heated around 160-170°C.
  11. I baked half of the listed ingredients into a 15 cm round cake tin. I sprinkled diced almonds along the sides before baking.
  12. Ready to serve and ENJOY!

Mix together the remaining ingredients and pour over apples. Remove from heat and add butter and jam. Jonathan Waxman puts a healthy spin on Southern cuisine with Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes, served alongside a Whole Snapper with Pearl Onion and Chilies. Spiced Jonathan Apples and Toasted Walnuts with Cranberry-Verjus Vinaigrette. Brined Bone-In Pork Chop glazed with an Apple-White Balsamic Gastrique served with Sweet Potatoes, Apples, Onions, Arugula, Cranberries, and Apple Vinaigrette garnished with Candied Nuts.

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