Freelance chef's room Time required : 20minutes
Sweet potato cheesecake|Recipe written by cook kafemaru
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Ingredients
- sweet potato : 200g
- きび砂糖 : 35g
- クリームチーズ : 100g
- 卵 : 1個
- 生クリーム : 100g
- コーンスターチ : 10g
Time required
65minutes
Procedure
-
1)
prepare the sweet potato
00:05
Cut off both ends of the sweet potato.
Peel off the skin and cut into 1 cm wide pieces.
Put water (not listed) and cut sweet potatoes in a bowl and remove the bitterness for 10 minutes.
Replace the water (not listed) halfway through.
Cover with a plate and heat in the microwave for 4 minutes at 600W.
Mash with a masher. -
2)
make the dough
01:04
1 Add acne sugar and mix.
Add cream cheese and mix.
Break in the egg and mix.
Add fresh cream and mix.
Sift in the cornstarch and mix. -
3)
bake
02:44
Line the bottom and sides of the mold with parchment paper.
Pour in 2.
Bake in the oven at 170 degrees for 35-40 minutes. -
4)
仕上げる
03:17
3の側面のペーパーを外し、型ごとケーキクーラーの上で完全に冷ます。
型から取り外す。
お好みの大きさに切り分けて完成。
Point
・The weight of the sweet potato is the net weight.
・Other sugars can be substituted for millet sugar.
・I use L size eggs.
・We use fresh cream with 43% milk fat.
・Bring the cream cheese to room temperature.
・You can substitute soft flour for cornstarch.
- Uses a 15 cm round shape.
・Preheat the oven to 170 degrees.
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