Sweet Potato and Yam Cheese Cake
photo by ongwienkai1980
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Yields:
-
1 kg
- Serves:
- 6
ingredients
- 50 g butter
- 70 g digestive biscuits
- 1⁄2 tablespoon sugar
- 250 g cream cheese
- 150 g sweet potatoes
- 100 g yams
- 50 g butter
- 80 g sugar
- 1 1⁄2 tablespoons plain flour
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 eggs
- 100 ml Greek yogurt
- 1⁄2 tablespoon sugar
- 1 teaspoon lemon juice
- 100 ml Greek yogurt
directions
- Prepare 150g sweet potato cube and 100g yam cube. (1cm to 1.5cm cube).
- Cover and steam for 20 minutes or until soften.
- Preheat oven to 170°C.
- Crush biscuit into crumbs.
- Mix melted butter, biscuits and sugar until evenly moistened.
- Line 20cm springform cake tin with a square baking paper. Press mixture into the bottom of the pan.
- Bake the crust for 10 minutes. Cool on rack.
- For the filling, increase the oven temperature to 200°C. Mix all ingredients for filling until blend.
- Brush sides of springform tin with butter and put on a baking sheet. Brush again the inner sheet. Pour in the filling.
- Bake for 10 minutes.
- Reduce oven temperature to 90°C and bake for 30 minutes more.
- Turn off the oven and leave it closed for an hour.
- Open the oven door and let it cool in the oven for an hour more.
- Cut cheesecake into 6 pieces with a string. Combine all ingredients for topping. Spread over the cheesecake right to the edges. Enjoy immediately or refrigerate overnight.
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RECIPE SUBMITTED BY
ongwienkai1980
Malaysia
Love to explore recipes, making fusion food east and west. A recipe blogger. Enjoy anything delicious!