Hello, I am Kate. Today, I will show you a way to make sweet potato (or kabocha squash) cheesecake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Sweet Potato (or Kabocha Squash) Cheesecake Recipe
Sweet Potato (or Kabocha Squash) Cheesecake is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Sweet Potato (or Kabocha Squash) Cheesecake is something that I have loved my entire life.
To be with this recipe, we have to first prepare a few components. You can have sweet potato (or kabocha squash) cheesecake using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato (or Kabocha Squash) Cheesecake:
- Make ready 200 grams Sweet potato (or kabocha squash)
- Prepare 200 grams Cream cheese
- Make ready 2 Eggs
- Prepare 70 grams Sugar (or raw cane sugar)
- Make ready 200 ml Heavy cream (low-fat)
- Get 20 grams Cake flour
- Get For the crust (optional)
- Make ready 10 Your favorite chocolate cookies
- Make ready 1 Milk
Instructions to make Sweet Potato (or Kabocha Squash) Cheesecake:
- Microwave the sweet potato (or kabocha squash) until soft and then let it cool.
- Mix all the ingredients together using a hand mixer.
- Pour the batter into the mould lined with parchment paper and drop it on your counter a few times to get rid of the air. Bake it at 180°C for 40 minutes.
- I made this nice pattern on the top with chocolate sauce before I baked it.
So that’s going to wrap this up with this exceptional dish sweet potato (or kabocha squash) cheesecake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
