Purple Sweet Potato Cheesecake 紫番薯芝士蛋糕

Personally, I feel that the texture of this purple sweet potato cheesecake can be improved. Meanwhile, Let's make do with this first :) If you like cheesecakes, you may like these original flavor Beary Cute Baked Cheesecake and chocolate flavor Schnauzer Inspired Chocolate Baked Cheesecake too.

This recipe makes 6 serving of muffin-sized cheesecakes
Preparation 10 min
Bake 20 min
Chill at least 4 hours, best overnight.

- 1 block (250g) of cream cheese - cubed and softened (Any brand is ok. I used Philadelphia)
- 30g of castor sugar
- 100g purple sweet potato (steamed and mashed)
- 6 oreo golden cookies
- 1 egg
- 1/4 tsp cinnamon

For decor:
- 6 oreo cookies (separate all the cookies and retain only the side with cream)
- 6 oreo golden cookies (separate all the cookies retain only the side with cream)
- 18 roasted whole almonds
- 12 chocolate chips

1) Line each cupcake case with 1 Oreo cookie. Set aside.

2) Beat cream cheese and sugar until combined. Add purple sweet potato and cinnamon. Continue to beat till well mixed. Add the egg and continue to beat until just combined. *Note: Do not over-whisk after beating in the egg. It will incorporate lots of air into the mixture causing the cake to crack easily during baking.

4) Scoop and distribute the mixture evenly into the 6 cases, decorate as shown in pictures above using the chocolate chips, almonds the oreo cookies. Bake in pre-heated oven at 150deg for 20mins. **Do not worry if the cheesecakes still crack during baking. Any cracks will fuse after cooling in room temperature and a chance that it will disappear completely after chilling. Even if it did not disappear completely, it wouldn't look obvious after chilling.

4) Leave baked cheesecake to cool at room temperature prior to refrigerating. Refrigerate for at least 4 hours before consuming (best over-night).


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