The digestive biscuits are packed in a bag, crushed with a rolling pin, and 30 grams of butter is heated in a microwave oven for 30 seconds to mix with the biscuits.
Pour the biscuit butter into the mold, flatten it and put it into the refrigerator~
Add the sugar to the cream cheese and mix until evenly mixed. Pour the eggs into the general mixture, then pour in the low powder and continue to stir. Finally add 50ml of light cream and lemon juice. Stir all the ingredients.
Take the bottom of the biscuit in the refrigerator, step 3 into the mold, and bake the oven at 170 degrees for 25 minutes.
Cut the sweet potato into small dices, boil in hot water until it is smashed, and take out the sweet potato puree.
Add 30 grams of butter to the sweet potato puree and mix well, then add honey, the remaining whipped cream, stir ~~
Add the remaining egg liquid, leave a little left and finally apply it to the surface.
Place the baked cake on the sweet potato puree in step 6, brush the last egg liquid, and use a fork to draw the stripes.
Put it into the oven and bake the surface golden. Take it out and let it cool before putting it in the refrigerator.
After refrigerating overnight, cut it into strips and you can have afternoon tea~~~