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.
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.