Forget everything you think you know about cheesecake. This recipe flips the script on this classic dessert, incorporating the rich, earthy sweetness of sweet potato for a surprisingly delightful twist. Imagine a creamy, velvety cheesecake, infused with the warm, comforting flavors of fall, all wrapped in a buttery graham cracker crust. This isn't your grandmother's cheesecake; it's a sophisticated and unexpected treat that's sure to impress your friends and family, perfect for holiday gatherings or a cozy night in. The vibrant orange hue adds a beautiful visual appeal, making it a stunning centerpiece for any dessert spread.
This Sweet Potato Cheesecake recipe achieves the perfect balance of sweet and savory, creamy and slightly spiced. The creamy filling, infused with the subtle sweetness of sweet potato and a hint of warming spices, is a luxurious experience in every bite. Ready to bake your way to a delicious and unforgettable dessert? Let's dive into the step-by-step instructions to create this incredible sweet potato cheesecake masterpiece.
Tools Needed
- Bowl
- Steamer
- Plastic wrap
- Oven
- Chopsticks
Ingredients
- Tapioca starch: 270g
- Flour: 70g
- Glutinous rice flour: 70g
- Eggs: 2
- Fresh milk: 180ml
- Sugar: 60g
- Salt: 2g
- Peanut butter: 60g
- Sweet potatoes: 1kg
- Cheese
- Butter
- Milk (for cheese filling): 150g
- Egg yolks: 2
- Purple sweet potato powder
Step-by-Step Instructions
Step 1. Prepare the Crust and Sweet Potato Filling
- Combine tapioca starch, flour, glutinous rice flour, eggs, melted butter, milk, sugar, and salt in a bowl. Mix well until smooth.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
- Wash and slice the sweet potatoes thinly.
- Steam the sweet potatoes for 20 minutes until soft.
- Mash the steamed sweet potatoes. Add cheese, butter, peanut butter, milk, egg yolks, and a pinch of salt. Mix well.
Step 2. Assemble and Shape the Cakes
- Take a portion of the sweet potato filling and place it in the center of a piece of rolled-out crust. Wrap the filling completely with the crust.
- Roll the assembled cakes in purple sweet potato powder.
- Use chopsticks to poke holes on top of the cakes.
Step 3. Bake the Sweet Potato Cheese Cakes
- Bake the cakes in a preheated oven at 170 degrees Celsius for 15 minutes.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use real sweet potatoes for a more delicious and beautiful color.
- Make the cakes any size you prefer.
Nutrition
- N/A
FAQs
1. Can I use canned sweet potatoes instead of baking my own?
Yes, canned sweet potatoes work perfectly well! Just make sure to drain them thoroughly before using.
2. How can I make this recipe vegan?
Substitute the cream cheese with a vegan cream cheese alternative and use a vegan butter for the crust. Ensure your eggs are replaced with a flax egg or similar vegan egg substitute.
3. How far in advance can I make this cheesecake?
This cheesecake is best enjoyed after it's fully chilled, so at least 4 hours, but preferably overnight. It can be stored in the refrigerator for up to 3 days.
This sweet potato cheesecake recipe is a testament to how unexpected flavor combinations can create a truly memorable dessert. From its vibrant color to its unique taste, it's a showstopper that’s sure to become a new favorite. Enjoy this delicious treat and don't forget to share it with friends and family!