Cheesecake with Sweet Potatoes and Jonathan Apples

Name: Cheesecake with Sweet Potatoes and Jonathan Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Cream cheese; 200 grams Sweet potatoes (peeled after microwaving); 2 Eggs; 50 ml Milk; 50 ml of each Heavy cream and yogurt; 50 to 70 grams Sugar; 1 tbsp Lemon juice; 1 tbsp Plain flour; 2 small ones Jonathan apples; 2 to 4 tablespoons Sugar; 80 grams Biscuits; 30 grams Butter

Servings: persons

200 grams Cream cheese
200 grams Sweet potatoes (peeled after microwaving)
2 Eggs
50 ml Milk
50 ml of each Heavy cream and yogurt
50 to 70 grams Sugar
1 tbsp Lemon juice
1 tbsp Plain flour
2 small ones Jonathan apples
2 to 4 tablespoons Sugar
80 grams Biscuits
30 grams Butter

1
For the stewed apples: Slice the apples into thin quarter rounds.
2
Put the apples, sugar and apple peels in a dish and cover with cling film.
3
Microwave at 600 W for about 4 minutes.
4
The moisture comes from the apples like this, 2 to 3 cm at the bottom.
5
Peel off the cling film and microwave again at 600 W for about 4 minutes.
6
After 2 minutes, take out the dish and stir the contents well.
7
Once you've finished microwaving, the moisture should have evaporated.
8
(if there's still some moisture leftover, microwave again.)
9
Stir quickly and leave to cool.
10
After the apples have cooled down, chill in the fridge.
11
In half a day or overnight, the apples will be coloured pink like this.
12
Discard the peels.
13
I like to eat a generous portion of the apples with yogurt.
14
I divided it into 2 portions and froze the leftovers.
15
Crush the biscuits finely in a food processor (or bash in a plastic bag with a rolling pin).
16
Add the melted butter and spread the mixture on the bottom of the cake tin.
17
Leave all the ingredients at room temperature.
18
Grease the cake tin with butter.
19
Microwave the sweet potato and peel to obtain 200 g.
20
Make the filling: Put all the ingredients in a mixer and mix until smooth.
21
If the mixer becomes stuck, adjust the content with a plastic spatula.
22
Add the stewed apples and stir quickly.
23
Pour the filling into the cake tin.
24
Bake for about 50 minutes in an oven pre-heated around 160-170C.
25
I baked half of the listed ingredients into a 15 cm round cake tin.
26
I sprinkled diced almonds along the sides before baking.

5451

kcal

Calories

Fat

1321

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 200 grams Cream cheese, 200 grams Sweet potatoes (peeled after microwaving), 2 Eggs, 50 ml Milk, and more.

Yes, Cheesecake with Sweet Potatoes and Jonathan Apples falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!