Purple Sweet Potato Baked Cheesecake Recipe

Name: Purple Sweet Potato Baked Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 grams Purple sweet potato; 200 grams Cream cheese; 200 ml Heavy cream; 2 Eggs; 70 grams Granulated sugar; 2 tbsp Cake flour; 2 tsp Lemon juice; 4 packs Plain biscuits; 40 grams Butter; 1 Powdered sugar to finish

Servings: persons

200 grams Purple sweet potato
200 grams Cream cheese
200 ml Heavy cream
2 Eggs
70 grams Granulated sugar
2 tbsp Cake flour
2 tsp Lemon juice
4 packs Plain biscuits
40 grams Butter
1 Powdered sugar to finish

1
Steam the sweet potato and lightly mash with a fork.
2
Crush the biscuits in a food processor, and mix with butter melted in the microwave.
3
Spread and pack in the bottom of the cake mould and chill in the fridge.
4
Put the cooled sweet potato, heavy cream, eggs and granulated sugar in the food processor and blend it all together.
5
Add the cream cheese softened in the microwave, the flour and lemon juice and give it a mix.
6
Pour into the mould and bake for 45 minutes at 170C.

722

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 200 grams Purple sweet potato, 200 grams Cream cheese, 200 ml Heavy cream, 2 Eggs, and more.

Yes, Purple Sweet Potato Baked Cheesecake 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.

Purple Sweet Potato Baked Cheesecake

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