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ケーキ（さつまいものチーズケーキ）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

さつまいも : 300～350g
egg : 2 pieces
(A) Cream cheese : 200g
(A) Unsalted butter : 20g
(A) Sugar : 30g
(A)Honey : 大さじ3
生クリーム : 200ml
薄力粉 : 大さじ1

Time required

30minutes

Procedure

1) Cut and boil 01:42
Peel the sweet potato thickly and cut it.
Put the sweet potatoes in a pot, add water (not listed) and boil over low heat.
2) make the dough 03:46
Crack the eggs into a bowl and beat them well.
Transfer 1 to a colander, drain, and return to the pot to mash.
Add (A), mix, then add the beaten eggs and mix.
Add fresh cream and mix.
Sift in the flour and mix.
3) bake 06:18
Pour 2 into the mold.
Bake in a preheated oven at 230 degrees for 20 to 25 minutes.
Once baked, remove from heat, cover with plastic wrap, and store in the refrigerator.
Remove from the mold onto a plate and cut to your desired size.

Point

- Bring unsalted butter and cream cheese to room temperature beforehand.
・It is best to choose sweet potatoes that have a strong sweetness.
・The skin of the sweet potato in step 1 is fibrous, so peeling it thickly will give it a smooth texture.
・When cutting the sweet potato in step 1, cut both ends and cut into 1cm wide pieces.
・When adding water (not listed) in step 1, add until the sweet potatoes are submerged and boil from a cold state. Boiling it from a cold state makes it moist and sweet.
・When beating the eggs in step 2, beat until the eggs are soft.
・If the sweet potato turns yellow and you can pierce it with a skewer, it is boiled.
・When mashing the sweet potatoes in step 2, use a rubber spatula.
・If you want the sweet potato to be smooth, mash it well; if you want a fluffy texture, mash it coarsely.
・If you add the soft flour as is, clumps will form, so be sure to shake it up.
・If you want a smoother finish, run the dough in a mixer.
・For step 3, use a 15cm round mold and line it with parchment paper.
・Step 3: Let it rest overnight.