Purple Sweet Potato Cheesecake

By • November 12, 2015 0 Comments

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Author Notes: no bake cheesecake in petite size cendrine

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Serves 1-2

  • 20 grams whipping cream
  • 80 grams cream cheese
  • 20 grams sugar
  • 15 grams unsalted butter
  • 30 grams digestive cookies
  • 80 grams purple sweet potato
  • 4 grams gelatin
  1. Beat whipping cream until soft peak. Set aside to chill.
  2. Beat cream cheese and sugar until soft. Add in egg yolk. Mix well.
  3. Add in the mashed sweet potato into the cream cheese mixture.
  4. Fold in the whipped cream and gelatine into the cream cheese mixture.
  5. Pour it into 3.5inch cake ring. Refrigerate until the cake is set.

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