Moist and Sweet Sweet Potato Cheesecake
Moist and Sweet Sweet Potato Cheesecake
For All Sweet Potato Lovers! The Ultimate Moist and Creamy Sweet Potato Cheesecake Recipe
Experience a symphony of moisture and sweetness with this delightful Sweet Potato Cheesecake! It’s an irresistible dessert for anyone who adores sweet potatoes. Its fluffy texture pairs wonderfully with a glass of milk, making every bite a moment of pure bliss. This cheesecake is perfect for special occasions or simply to share with loved ones.
Main Ingredients- 250g sweet potato
- 90g sugar
- 225g cream cheese
- 2 large eggs
- 100g heavy cream
- 50g milk
- 15g cake flour
Cooking Instructions
Step 1
Let’s start with the crust. Place the whole wheat cookies in a plastic bag and crush them finely using a rolling pin or similar tool. Add the melted butter to the cookie crumbs and mix until well combined, like wet sand.
Step 2
Pour the buttered cookie mixture into your cheesecake mold. Press it down firmly and evenly using the back of a spoon or a glass to create a compact base. Place the mold in the freezer for about 10 minutes to set.
Step 3
Now, prepare the star ingredient: sweet potato. Wash the sweet potato thoroughly, then cut it into manageable pieces. Soak the pieces in cold water for 5 minutes to remove excess starch. This step helps ensure a cleaner flavor and easier mashing.
Step 4
Drain the sweet potato pieces and place them in a microwave-safe bowl. Cover with plastic wrap, leaving a slight vent for steam to escape. Microwave on high for 5 minutes, or until tender. (Cooking time may vary depending on your microwave’s power.)
Step 5
Once the sweet potato is cooked and still warm, mash it very finely using a potato masher or a fork until it’s completely smooth and lump-free. The smoother the mash, the creamier your cheesecake will be.
Step 6
In a large bowl, combine the softened cream cheese and sugar. Using a rubber spatula or an electric mixer, beat them together until smooth and creamy, with no lumps remaining. This smooth consistency is key for a perfect cheesecake texture.
Step 7
Add the eggs one at a time, beating well after each addition until fully incorporated. Mixing the eggs gradually helps prevent the mixture from separating and ensures a smooth batter.
Step 8
Now, add the finely mashed sweet potato to the cream cheese mixture. Stir until everything is well combined and there are no streaks of cream cheese or sweet potato. You’ll notice a wonderful sweet aroma emerging.
Step 9
Gradually pour in the heavy cream and milk while mixing. Continue until you achieve a smooth, pourable batter consistency. It should be thick enough to hold its shape but fluid enough to spread evenly in the pan.
Step 10
Sift the cake flour over the batter. Gently fold it in using a spatula until just combined. Be careful not to overmix, as this can result in a tough cheesecake.
Step 11
Carefully pour the sweet potato cheesecake batter into the prepared mold with the cookie crust. Tap the mold gently on the counter a few times to release any large air bubbles.
Step 12
Bake in a preheated oven at 170°C (340°F) using a water bath (bain-marie) for 45 minutes. A water bath helps the cheesecake bake gently and evenly, resulting in a moist and tender texture. Place the cake mold in a larger baking pan, fill the larger pan with hot water, and then bake. A skewer inserted into the center should come out clean when done.
Step 13
Once baked, remove the cheesecake from the oven and let it cool completely inside the mold. After it has cooled thoroughly, carefully unmold the cheesecake. Decorate as desired with whipped cream, fresh fruit, or other toppings. It’s especially delicious when served chilled!
