It's Saturday! I finally get to sleep longer and bake:D got some left over sweet potato from hotpot so decided to bake a cheesecake.
This recipe can make one 7" and one 6" cheesecake.
259 g caramelised ginger biscuit crumbs
84 g unsalted butter, melted
Mix all ingredients & toast in oven at 180C for 10-15 min.
Once cool, press down to the cake pan.
66 g unsalted butter, chilled
80 g sugar
84 g ground almond
84 g flour
Mix all ingredients until it resembles coarse crumbs, refrigerate before use.
400 g cream cheese
150 g sugar
33 g corn flour
233 g sour cream
450 g sweet potato, steamed & mashed
Preheat oven to 160C.
In a large bowl, mix cream cheese, sugar & corn flour until smooth.
Add sour cream in 2 portions & mix well after each addition.
Add mashed sweet potato & mix well.
Add egg & mix well.
Pour in the prepared pan & sprinkle with the streusel topping.
Bake in a preheated oven for 25-28 min.