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Author Notes: no bake cheesecake in petite size —cendrine
- 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
- Beat whipping cream until soft peak. Set aside to chill.
- Beat cream cheese and sugar until soft. Add in egg yolk. Mix well.
- Add in the mashed sweet potato into the cream cheese mixture.
- Fold in the whipped cream and gelatine into the cream cheese mixture.
- Pour it into 3.5inch cake ring. Refrigerate until the cake is set.