Purple Sweet Potato Light Cheesecake

Overview

I have been diving into major food forums, and today is my first time to post. I would like to ask you for advice on any shortcomings. I have both hands busy preparing to bake the cake and taking photos of each step. It is very hectic. Ever since I tinkered with the oven at home, I rarely bought biscuits and cakes outside. I was really worried about the various additives in them, so it was better to make them myself and eat them with peace of mind. Even my husband, who never eats sweets, couldn't help but eat a big piece. If I hadn't stopped him in time, the whole six inches would have gone into his stomach. This snack is not very sweet. I reduced ten grams of sugar from the original recipe and added healthy diced purple potatoes, so it is suitable for most people to enjoy. The original recipe comes from Gourmet World Gentle Nuan Bing, I have slightly changed it, and I would like to thank her.

Tags

• pastries
• baking
• ice products
• butter
• cake flour
• corn starch
• cream cheese
• egg
• white vinegar
• fine sugar
• milk

Ingredients

Steps

1. 1 First prepare to weigh all the ingredients

   

2. 2 Cut the cream cheese that has softened at room temperature into small pieces and set aside.

   

3. 3 Separate the egg yolk and egg white. The egg white basin must be free of oil and water.

   

4. 4 Separate the egg yolks and egg whites into two oil-free and water-free containers.

   

5. 5 Heat cream cheese and milk over water.

   

6. 6 Add butter.

   

7. 7 Blend until smooth and thick without any lumps.

   

8. 8 Add one egg yolk and mix well.

   

9. 9 Add the other two egg yolks to the cream cheese batter in turn and mix evenly.

   

10. 10 Sift in the flour and cornstarch and mix gently to combine.

    

11. 11 Add a few drops of white vinegar to the egg white liquid, add fine sugar in three batches, and beat until dry foam (about 90%). Reserve the oven at 160 degrees for 5 minutes. Because my oven temperature is on the high side, please adjust according to the temperament of your own oven.

    

12. 12 Add the egg whites to the cheese roux in three batches and mix evenly from the bottom up.

    

13. 13 Line the bottom of the pre-prepared 6-inch mold with oil paper, apply a small amount of butter on the inner wall, and lay the diced purple potato on the bottom of the mold.

    

14. 14 Pour in the mixed cheese paste and tap it a few times to release any air bubbles.

    

15. 15 Add about 1 cm of hot water to the baking pan, place the cheese mold, bake in a water bath, 150 degrees for 10 minutes to color, then cover with tin foil or turn the baking pan to 140 degrees for 60 minutes. Please ignore the oil stains inside the oven. Our family likes to use it to bake bacon and chicken wings. There is really no way to clean it back to its original appearance.

    

16. 16 I didn't have to clean the pots by the oven today, so the surface of the cake was a bit heavily colored, which made me crazy. I couldn't do two things at once. You don’t need to turn it upside down after taking it out of the oven and letting it cool.

    

17. 17 Basically satisfied, no shrinkage or collapse. The internal organization is also great, the taste is very good, and it tastes better after being refrigerated overnight.

    

18. 18 Fresh out of the oven.