Sweet Potato Cheesecake

Ingredients

• 2 sweet potatoes (enough for about 300 g purée; or 1 1/4 cup canned sweet potato purée)sweet potatoes
• 45 ml (3 tbsp)sweetened condensed milk, optional; or sugar to taste
• 4 slicesAmerican cheese, optional
• 330 g (2 1/4 cups + 2 tbsp)glutinous rice flour
• 60 g (4 1/2 tbsp)granulated sugar
• 7 g (1 1/2 tsp)baking powder
• 2 g (1/3 tsp)salt
• 75 g (1 1/2 large eggs), beatenegg
• 60 g (4 1/2 tbsp), meltedunsalted butter
• 375 g (1 1/2 cups)milk, or plant-based milk

Instructions

1. 1

   Cook the potatoes

   Wash and prick the sweet potatoes several times with a fork. Put them on a microwave-safe plate and microwave on high for 3 minutes; turn them over and microwave for a further 3 minutes, until soft and easy to pierce. Add 1–2 minutes if needed, as microwave times vary.

2. 2

   Mash the filling

   Leave the potatoes to cool until safe to handle, then cut them open and scoop out the flesh, discarding the skins. Mash the flesh with a fork and mix in sweetened condensed milk, or sugar to taste.

3. 3

   Shape the filling

   Place the sweet potato purée on a sheet of cling film, shape it into a ball, then flatten it into a disc slightly smaller than the cake tin. Set it aside.

4. 4

   Prepare the tin

   Line a 7–8-inch cake tin with baking parchment and preheat the oven to 180°C (355°F).

5. 5

   Mix the batter

   Whisk the glutinous rice flour, sugar, baking powder and salt together in a large bowl. Add the beaten egg, melted butter and milk, then mix to combine.

6. 6

   Layer the filling

   Pour half of the batter into the prepared tin. Set the sweet potato disc and, if using, 3–4 slices of American cheese in the centre. Cover with the remaining batter.

7. 7

   Bake the cake

   Bake on the middle shelf at 180°C (355°F) for 45 minutes, or until a toothpick inserted into the rice cake comes out clean.

8. 8

   Cool and serve

   Let the cake cool in the tin for 10 minutes. Lift it out using the parchment, transfer it to a chopping board and cut into pieces. Drizzle with sweetened condensed milk if desired.

What is sweet potato cheesecake?

This is a baked, American-inspired sweet potato dessert rather than a conventional cheesecake made with a cream-cheese batter. Its filling is mashed sweet potato, enclosed in a batter based on glutinous rice flour.

That flour gives the cake its distinctive soft, chewy bite. The sweet potato keeps the centre tender, while optional American cheese adds a savoury, creamy layer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 0g protein, 0g carbs, 0g fat.

The rice flour and sugar provide most of the carbohydrates, while butter, egg and milk contribute fat and some protein; sweet potato adds further carbohydrate. Serve a slice with fresh fruit, or alongside a source of protein, to make the plate more balanced.

Choosing the sweet potato

Fresh potatoes: Cook them until a fork slides easily into the flesh so they mash smoothly. Scoop out the flesh and leave the skins behind.

Canned purée: Use enough to make about 300 g. If the purée is already sweetened, taste it before adding condensed milk or sugar.

Getting the filling ready

Sweetness: Stir the condensed milk into the mash a little at a time, tasting as you go; sugar can be used instead. The filling should be sweet enough to enjoy but not so loose that it runs.

Shaping: Flatten the purée into a disc slightly smaller than the tin. This helps it sit within the batter instead of reaching the edges.

Working with glutinous rice flour

The flour is what makes this cake chewy rather than light and crumbly. Whisk it thoroughly with the sugar, baking powder and salt before adding the wet ingredients to distribute them evenly.

Glutinous rice flour is not the same as ordinary rice flour. Use the glutinous variety for the intended stretchy texture.

Layering the cake

Base layer: Spread half the batter in the lined tin before adding the filling. Keep the sweet potato disc centred and leave batter around it.

Top layer: Cover the filling with the remaining batter. The optional cheese goes around the centre with the sweet potato; use 3–4 slices as specified.

Checking doneness and timing

Bake the cake on the middle shelf at 180°C for 45 minutes. Since ovens can differ, check the centre with a toothpick; it should come out clean.

Let the cake rest in the tin for 10 minutes before lifting it out. This short cooling period makes it easier to handle and slice.

Serving ideas

Cut the cake into pieces once it has been transferred to a chopping board. A drizzle of condensed milk is optional, so you can leave it off if the filling is already sweet enough.

Serve it on its own as a snack or dessert, or pair a slice with fresh fruit for a lighter-feeling plate.

Recipe notes & tips

• Pierce the sweet potatoes before microwaving so steam can escape.
• Check the potatoes with a fork after the stated cooking time and add 1–2 minutes if they are still firm.
• Let the cooked potatoes cool enough to handle before scooping out the flesh.
• Line the tin with parchment so you can lift the baked cake out more easily.
• Wait 10 minutes before removing the cake from the tin to make handling simpler.

Variations

• Use canned purée: Replace the freshly cooked potatoes with enough canned sweet potato purée to make about 300 g.
• Change the sweetener: Use sugar in the filling instead of sweetened condensed milk, adjusting it to taste.
• Leave out the cheese: Skip the optional American cheese for a simpler sweet potato centre.
• Try plant-based milk: Substitute plant-based milk for the milk in the batter.
• Use vegetable oil: Replace the melted butter with vegetable oil.

Common mistakes to avoid

• Undercooking the potatoes: Microwave them for another 1–2 minutes if a fork does not pierce them easily.
• Using ordinary rice flour: Choose glutinous rice flour to get the intended chewy texture.
• Making the filling too loose: Add sweetener to the mashed potato gradually and keep the filling thick enough to shape.
• Leaving the filling exposed: Centre it on the batter and cover it with the remaining mixture.
• Removing the cake immediately: Let it cool in the tin for 10 minutes before lifting it out.

How to store

Once cool, store the cake in an airtight container in the fridge and eat within 3 days. Reheat individual pieces gently in the microwave until warm; the texture may be chewier when chilled.

Frequently asked questions