Sweet Potato Cheesecake

This Sweet Potato Cheesecake is a delightful and comforting treat that combines the natural sweetness of mashed sweet potatoes with a creamy cheese filling, all wrapped in a soft, chewy rice cake.

Baked to perfection, this sweet potato rice cake delivers a rich, satisfying combination of textures and flavors, making it an ideal breakfast or afternoon snack.

It’s incredibly easy to prepare without the need for a hand mixer, and it’s especially comforting when enjoyed warm during the chill of winter. A no-fuss, delicious dessert that’s perfect for those looking for something homemade and hearty.

Equipment

• Cake pan (Can use 7 or 8 inch round/square cake pan)
• Parchment paper (to line the cake pan for easy removal)
• Plastic food wrap (for shaping the sweet potato filling)
• Mixing bowls
• Whisk
• Kitchen scale (Or measuring Cups and Spoons)
• Oven

Ingredients  

For the Filling

• 2 sweet potatoes (Get 300g puree; or use 1¼ cup canned sweet potato puree)
• 3 tbsps of sweetened condensed milk (optional; or add sugar to your taste)
• 3 to 4 slices American cheese (optional)

For the Cake Batter

• 330 g glutinous rice flour (2¼ cups + 2 tbsp)
• 60 g granulated sugar (4½ tbsp)
• 7 g baking powder (1½ tsp)
• 2 g salt (⅓ tsp)
• 75 g egg (1½ large egg beaten)
• 60 g unsalted butter (melted in microwave, 4½ tbsp; can also use vegetable oil instead)
• 375 g milk (1½ cups; or plant-based milk as an alternative)

Instructions 

– Prepare the Sweet Potato Filling

1. Wash 2 sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape.

2. Place the sweet potatoes on a microwave-safe plate. Microwave on high for 3 minutes. Flip them over and microwave for an additional 3 minutes, or until they’re soft and easily pierced with a fork. (Microwave times can vary, so check for doneness and add 1-2 minutes if needed.)

3. Let the sweet potatoes cool for a few minutes until safe to handle. Slice them open and scoop out the flesh, discarding the skin.

4. Place the cooked sweet potato flesh in a bowl and mash it with a fork. Add sweetened condensed milk (or sugar) to taste, mixing until well combined.

5. Place the sweet potato puree onto a piece of plastic food wrap, shape it into a ball, then flatten it into a pancake-like disc that’s slightly smaller than the baking pan. Put it aside.

– Make the Sweet Potato Cheesecake

1. Line a 7 to 8-inch cake pan with parchment paper and preheat the oven to 355°F (180°C).

2. In a large mixing bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt. Add the beaten eggs, melted butter, and milk to the bowl.

3. Pour half of the cake batter into the prepared cake pan. Place the prepared sweet potato filling and 3 to 4 slices of American cheese (optional) in the center. Pour the remaining batter over the filling.

4. Place the pan on the middle rack of the preheated oven and bake at 355°F (180°C) for 45 minutes, or until a toothpick inserted into the rice cake comes out clean.

5. Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Gently lift the parchment paper to remove the cake, then transfer it onto a cutting board. Slice into pieces.

6. Optionally drizzle sweetened condensed milk on top for added flavor.

Tips for Making Sweet Potato Rice Cake with Cheese Filling:

1. Use Fresh Sweet Potatoes: For the best texture and flavor, opt for fresh sweet potatoes rather than canned sweet potato puree. Fresh sweet potatoes offer a natural sweetness and creamy texture, while canned puree may be more watery and difficult to shape into a disc.

2. Quick and Easy Microwave Method: Using a microwave method the easiest way to cook sweet potatoes. Simply wash the potatoes, pierce the skin with a fork, and microwave on high for 5 minutes or until tender. Flip them over in half way.

• Larger sweet potatoes generally cook better in the microwave than smaller ones due to their greater mass, which promotes more even heat distribution. The microwave heats food by exciting water molecules, and larger sweet potatoes retain more moisture, allowing for a more uniform cook. Smaller sweet potatoes, however, may cook unevenly, with some parts overcooking or drying out before others are tender. This is the opposite of the steaming method, where smaller sweet potatoes cook faster than larger ones. Therefore, it’s best to choose larger sweet potatoes for the microwave method, and smaller ones for steaming or baking.

3. Adjust Sweetness and Texture: Taste the mashed sweet potatoes before adding sweetened condensed milk or sugar to adjust the sweetness to your preference. If the mashed sweet potatoes seem too watery, opt for sugar instead of sweetened condensed milk. If they appear too dry, use sweetened condensed milk in place of sugar for a more moist texture.

4. Mix Dry Ingredients Before Adding Wet Ingredients: For a smoother batter or dough, always mix the dry ingredients together first before adding the wet ingredients. This ensures an even distribution of the dry ingredients, particularly those in small amount, like salt and baking powder.

5. Mixing: While you don’t need a hand mixer for making this cake, it’s important to mix the ingredients thoroughly to achieve an even batter. For a smoother texture, it’s a good idea to strain the mixture through a fine mesh strainer to remove any lumps.

6. Baking: Check for doneness by inserting a toothpick into the cake. If it comes out clean, the cake is ready! If the surface is brown but the center is still undercooked, loosely cover the top with foil towards the end of baking to prevent over-browning.

7. Enjoy Warm: This cake is especially delicious when served warm, as the cheese center is gooey and the rice cake part is softer. While it’s also great at room temperature, a little warmth enhances its full flavor.

8. Storage and Reheat: This cake can be kept in the fridge for up to 3-4 days. Be sure to store it in an airtight container to maintain its freshness. When ready to enjoy, you can reheat it in the oven for about 5 minutes to restore its soft texture and gooey cheese center.

My other cake recipes you will also like:

Sweet Potato Cheesecake

Ms Shi and Mr He

This Sweet Potato Cheesecake is a delightful and comforting treat that combines the natural sweetness of mashed sweet potatoes with a creamy cheese filling, all wrapped in a soft, chewy rice cake.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Asian

Servings 8 servings

Calories 295 kcal

Equipment

• cake pan (Can use 7 or 8 inch round/square cake pan.)
• Parchment paper (to line the cake pan for easy removal)
• Mixing bowls
• whisk
• Kitchen scale (Or measuring Cups and Spoons)
• oven

Ingredients

  

Filling

• 2 sweet potatoes (Get 300g puree; or use 1¼ cup canned sweet potato puree)
• 3 tbsps sweetened condensed milk (optional; or add sugar to your taste)
• 4 slices American cheese (optional)

Cake Batter

• 330 g glutinous rice flour (2¼ cups + 2 tbsp)
• 60 g granulated sugar (4½ tbsp)
• 7 g baking powder (1½ tsp)
• 2 g salt (⅓ tsp)
• 75 g egg (1½ large egg beaten)
• 60 g unsalted butter (melted in microwave, 4½ tbsp; can also use vegetable oil instead)
• 375 g milk (1½ cups; or plant-based milk as an alternative)

Instructions

 

Prepare the Sweet Potato Filling

• Wash 2 sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape.
• Place the sweet potatoes on a microwave-safe plate. Microwave on high for 3 minutes. Flip them over and microwave for an additional 3 minutes, or until they’re soft and easily pierced with a fork. (Microwave times can vary, so check for doneness and add 1-2 minutes if needed.)
• Let the sweet potatoes cool for a few minutes until safe to handle. Slice them open and scoop out the flesh, discarding the skin.
• Place the cooked sweet potato flesh in a bowl and mash it with a fork. Add sweetened condensed milk (or sugar) to taste, mixing until well combined.
• Place the sweet potato puree onto a piece of plastic food wrap, shape it into a ball, then flatten it into a pancake-like disc that's slightly smaller than the baking pan. Put it aside.

Make the Sweet Potato Cheesecake

• Line a 7 to 8-inch cake pan with parchment paper and preheat the oven to 355°F (180°C).
• In a large mixing bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt. Add the beaten eggs, melted butter, and milk to the bowl.
• Pour half of the cake batter into the prepared cake pan. Place the prepared sweet potato filling and 3 to 4 slices of American cheese (optional) in the center. Pour the remaining batter over the filling.
• Place the pan on the middle rack of the preheated oven and bake at 355°F (180°C) for 45 minutes, or until a toothpick inserted into the rice cake comes out clean.
• Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Gently lift the parchment paper to remove the cake, then transfer it onto a cutting board. Slice into pieces.
• Optionally drizzle sweetened condensed milk on top for added flavor.

Video

Keyword sweet potato cheesecake, sweet potato rice cake