Sweet Potato Cheesecake

Overview

The restrained aroma of yellow heart sweet potato brings out the soft and soft aroma of cheese. It does not cover the original fragrance of cheese, but just brings out the aroma of cheese. I prefer this yellow heart sweet potato cheesecake to blueberry cheese

Tags

• baking
• butter
• corn starch
• egg
• low gluten flour
• sugar
• yellow heart sweet potato puree
• yellow sweet potato kernels
• cheese cheese
• milk

Ingredients

Steps

1. 1 Put cheese, butter, and 30 grams of white sugar in a container with hot water to soften

   

2. 2 Separate the egg yolk and protein, and pour the egg yolk into the cheese while stirring

   

3. 3 Pour in the milk and mix well

   

4. 4 Sift low-gluten flour into the cheese batter and stir until smooth and smooth

   

5. 5 Add sugar to the egg whites in three batches and beat until the egg whites turn upside down and will not fall down

   

6. 6 Prepare sweet potato paste and sweet potato cubes

   

7. 7 Add the cheese paste to the egg whites and mix well

   

8. 8 Wrap the bottom of the mold with tin foil, first pour the sweet potato batter into the cake batter, mix well, pour it into the mold, and then sprinkle with sweet potato cubes

   

9. 9 Water bath method, preheat the oven to 160 degrees and bake on the middle rack for 10 minutes, then turn to 130 degrees and bake for 50 minutes. Don’t take it out in a hurry. When the time is up, put it in the oven to cool for about 1 hour before taking it out. Unmold and refrigerate in the refrigerator. It can be eaten after more than 4 hours

   

10. 10 Finished product

    

11. 11 Finished product