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.

📝 Ingredients

• 2 sweet potatoes ((Get 300g puree; or use 1 1/4 cup canned sweet potato puree))
• 3 tbsps sweetened condensed milk ((optional; or add sugar to your taste))
• 4 slices American cheese ((optional))
• 330 g glutinous rice flour ((2 1/4 cups + 2 tbsp))
• 60 g granulated sugar ((4 1/2 tbsp))
• 7 g baking powder ((1 1/2 tsp))
• 2 g salt ((1/3 tsp))
• 75 g egg ((1 1/2 large egg beaten))
• 60 g unsalted butter ((melted in microwave, 4 1/2 tbsp; can also use vegetable oil instead))
• 375 g milk ((1 1/2 cups; or plant-based milk as an alternative))

👨‍🍳 Instructions

1. 1--- Prepare the Sweet Potato Filling ---
2. 2Wash 2 sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape.
3. 3Place 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.)
4. 4Let the sweet potatoes cool for a few minutes until safe to handle. Slice them open and scoop out the flesh, discarding the skin.
5. 5Place 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.
6. 6Place 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.
7. 7--- Make the Sweet Potato Cheesecake ---
8. 8Line a 7 to 8-inch cake pan with parchment paper and preheat the oven to 355°F (180°C).
9. 9In 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.
10. 10Pour 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.
11. 11Place 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.
12. 12Remove 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.
13. 13Optionally drizzle sweetened condensed milk on top for added flavor.