치즈케이크(고구마,단호박응용) Sweetpotato Cheesecake

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with similar texture.

Preheat the oven to 350°F (175°C).

Peel and cube sweet potatoes; boil until tender, about 15-20 minutes.

Drain and mash sweet potatoes until smooth; let cool slightly.

In a mixing bowl, beat cream cheese until creamy and smooth.

Add sugar, mixing until well combined; scrape down the sides as needed.

Incorporate eggs one at a time, mixing well after each addition.

Stir in vanilla extract, cinnamon, nutmeg, and ginger until combined.

Fold in the mashed sweet potatoes until evenly mixed.

In a separate bowl, combine graham cracker crumbs, melted butter, and salt; mix until crumbly.

Press the crumb mixture into the bottom of a springform pan to form the crust.

Pour the sweet potato mixture over the crust, smoothing the top with a spatula.

Bake for 50-60 minutes, or until the center is set and slightly jiggly.

Remove from the oven and let cool at room temperature for 1 hour.

Refrigerate for at least 4 hours or overnight before serving.

Top with whipped cream and drizzle with maple syrup before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens