*The last [Golden Sweet Potato Cake Strip] was very popular, this time to bring you an upgraded version of this recipe - gold sweet potato cheese strips, plus a layer of cheesecake layer, the taste becomes more diverse (this The formula is translated from the Japanese cookpad website. * The amount of this formula is 15cmx15cm square. We have free live video courses on a regular basis. The start time will be announced on Weibo. You can follow my same name on Weibo: emily's baking life.
The biscuits are placed in a fresh-keeping bag, crushed with a rolling pin until smashed, and 30 g of butter is placed in a microwave oven to be heated and melted, and then added to the biscuit pieces to be evenly mixed.
Spread the oil paper in the baking tray, pour the material from step 1 into it and spread it. The surface is smoothed and then refrigerated in the refrigerator.
Mix the cream cheese with the sugar, add half an egg and mix well, then add the low-gluten flour to stir, and finally add 50ml of light cream and lemon juice to it.
Remove the baking tray from the refrigerator, pour the material from step 3 into it, and bake in a 170 ° C oven for about 20 to 25 minutes.
Cut the sweet potato into small pieces of 1cm, cook in a pot and soften, then mash the cooked sweet potato.
Add 30g of butter to step 5 and mix well, then add honey to stir, and finally add whipped cream to it and mix well.
Add the remaining half of the eggs to the sixth step and mix them (slightly a little more egg is used for final coloring), then pour the surface of the baked cheesecake and flatten it, then take a fork and grab the egg Slash on the surface as shown
Then put it in the oven and bake until the surface is golden brown. After it is baked, put it in the refrigerator.
Take out in the refrigerator and finish it after cutting.