Recipe: Sweet potato cheesecake

Home Cooking Recipe: Sweet potato cheesecake

Notes:

The cheesecake with sweet potato puree and sweet potato granules is very good in taste and taste. The sweet potato itself has sweetness, so it is sweet enough without adding a lot of sugar. Then I silently hypnotize myself and say no need to worry about it. Fat? Hahaha!) Reference Mold: Elliptical Cheesecake Mold (22.8*11.8*5.6cm) PS If you have like-minded food, you want to share the food experience and welcome WeChat chat, but, Wechat! ! Thank you for your cooperation! Micro signal: When adding Michelle174486, please note: Under the kitchen + your username in the kitchen~

Ingredients:

Steps:

  1. Home Cooking Recipe: Cheese and butter are softened in advance. Take a small piece of butter (outside the weight), apply a thin layer of butter on the bottom and sides of the mold, and then spread the oil paper (baking paper) to prevent sticking. I just forgot to spread the paper, and the mold is released from the back. I almost gave it to you, so remember to remember to spread the paper on the bottom and around the mold! ! !

    Cheese and butter are softened in advance. Take a small piece of butter (outside the weight), apply a thin layer of butter on the bottom and sides of the mold, and then spread the oil paper (baking paper) to prevent sticking. I just forgot to spread the paper, and the mold is released from the back. I almost gave it to you, so remember to remember to spread the paper on the bottom and around the mold! ! !

  2. Home Cooking Recipe: The digestive biscuits are broken with a cooking machine, the finer the better. (I feel that it is not thin enough with a rolling pin, and the taste is more general, so don't be lazy, use a cooking machine)

    The digestive biscuits are broken with a cooking machine, the finer the better. (I feel that it is not thin enough with a rolling pin, and the taste is more general, so don't be lazy, use a cooking machine)

  3. Home Cooking Recipe: Heat the butter B into a liquid in a microwave oven. Add to the ground biscuits, stir evenly, and place them on the bottom of the mold to compact. Place the mold in the refrigerator for storage.

    Heat the butter B into a liquid in a microwave oven. Add to the ground biscuits, stir evenly, and place them on the bottom of the mold to compact. Place the mold in the refrigerator for storage.

  4. Home Cooking Recipe: The sweet potato is steamed and steamed, and the skin is weighed and weighed 180g and pressed into a mud with a fork. Take 100g and cut it into small Ding. (Microwave cooked sweet potato is also OK, but I think steamed softer, easier to crush into mud)

    The sweet potato is steamed and steamed, and the skin is weighed and weighed 180g and pressed into a mud with a fork. Take 100g and cut it into small Ding. (Microwave cooked sweet potato is also OK, but I think steamed softer, easier to crush into mud)

  5. Home Cooking Recipe: After the cheese is softened, add the fine sugar and mix until smooth. When the weather is cold, it can be softened and stirred by hot water.

    After the cheese is softened, add the fine sugar and mix until smooth. When the weather is cold, it can be softened and stirred by hot water.

  6. Home Cooking Recipe: Add whipped cream (or yogurt) three times to a smoothness.

    Add whipped cream (or yogurt) three times to a smoothness.

  7. Home Cooking Recipe: Add the melted butter A twice to stir until smooth

    Add the melted butter A twice to stir until smooth

  8. Home Cooking Recipe: Stir in the egg mixture until smooth. Note that each time you add new material, make sure that the last time has been completely absorbed, otherwise the oil and water separation will easily occur.

    Stir in the egg mixture until smooth. Note that each time you add new material, make sure that the last time has been completely absorbed, otherwise the oil and water separation will easily occur.

  9. Home Cooking Recipe: Finally, vanilla extract is added, and the stirred cheese paste is very soft and slippery.

    Finally, vanilla extract is added, and the stirred cheese paste is very soft and slippery.

  10. Home Cooking Recipe: Add sweet potato puree, this time to stir for a little longer because the sweet potato mud is a little sticky, so the difficulty is relatively large, it can not be stirred up can be assisted by electric egg beater.

    Add sweet potato puree, this time to stir for a little longer because the sweet potato mud is a little sticky, so the difficulty is relatively large, it can not be stirred up can be assisted by electric egg beater.

  11. Home Cooking Recipe: Mix the sweet potato puree and sieve into low-gluten flour. Mix with a rubber scraper or a manual egg beater.

    Mix the sweet potato puree and sieve into low-gluten flour. Mix with a rubber scraper or a manual egg beater.

  12. Home Cooking Recipe: The weather is cold, butter and cheese are easy to agglomerate. If it is difficult to stir, it can be stirred up for a few seconds and then taken out. It is much easier. Wipe it with a spatula and the final batter is still soft.

    The weather is cold, butter and cheese are easy to agglomerate. If it is difficult to stir, it can be stirred up for a few seconds and then taken out. It is much easier. Wipe it with a spatula and the final batter is still soft.

  13. Home Cooking Recipe: At this time, you can preheat the oven first, and fire up and down 170 degrees. Take out the mold from the refrigerator. At this time, the bottom of the biscuit is already shaped. The half of the cooked sweet potato is distributed on the top.

    At this time, you can preheat the oven first, and fire up and down 170 degrees. Take out the mold from the refrigerator. At this time, the bottom of the biscuit is already shaped. The half of the cooked sweet potato is distributed on the top.

  14. Home Cooking Recipe: Then pour in the general cheese batter, smear it slightly, then use chopsticks to help, and put the remaining cooked red potato diced

    Then pour in the general cheese batter, smear it slightly, then use chopsticks to help, and put the remaining cooked red potato diced

  15. Home Cooking Recipe: Finally, pour in the remaining cheese batter and shake the mold slightly, gently shake it twice, then wipe the flat paste with a spatula.

    Finally, pour in the remaining cheese batter and shake the mold slightly, gently shake it twice, then wipe the flat paste with a spatula.

  16. Home Cooking Recipe: It is sent to the oven, the middle and lower layers, and it is baked at a temperature of 170 degrees for about 45 minutes. (Please adjust according to your own oven temper)

    It is sent to the oven, the middle and lower layers, and it is baked at a temperature of 170 degrees for about 45 minutes. (Please adjust according to your own oven temper)

  17. Home Cooking Recipe: The freshly baked cheesecake can't be eaten. It is very fragile and a bit oily. Don't worry, don't touch it. Cool it in the shade and send it to the refrigerator together with the mold. Refrigerate for more than 4 hours (can also be refrigerated overnight) You can take out the mold and cut it and eat it. Don’t forget to bring a cup of coffee or black tea.

    The freshly baked cheesecake can't be eaten. It is very fragile and a bit oily. Don't worry, don't touch it. Cool it in the shade and send it to the refrigerator together with the mold. Refrigerate for more than 4 hours (can also be refrigerated overnight) You can take out the mold and cut it and eat it. Don’t forget to bring a cup of coffee or black tea.

  18. Home Cooking Recipe: It tastes like it, like the texture of ice cream.

    It tastes like it, like the texture of ice cream.

Tips:

This cake is not as tall as a hurricane when it is baked. It is 1-2 cm higher than the mold, and it will slowly fall back after it is baked, so don't worry that the mold is not enough. Generally, there is no big problem when it is loaded into eighty-nine percent. . I have never used a round mold, but I guess it might be possible to use a 6-7 inch round hurricane mold.


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