Purple Sweet Potato Cheesecake 

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I spot a beautiful purple sweet potato cheesecake when browsing Facebook posts and determined to make one.  I used fresh sweet potato instead of the ready one.   Plus I added 10g more mashed potato with equal amount of cream.  The cake was very beautiful, especially under the afternoon sunshine in the early winter.  Like it a lot and glad to have made the choice.  Mum loved it, sister ate and ate, brother had a piece and a friend took 1/4 cake away.   Happy!  🙂   I will attempt a 20cm size next time.

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16-cm cake pan
Cake base
100g grounded biscuit
40g melted Butter

Mix the grounded biscuit with the melted butter and fill the bottom of the 16cm cake pan base

Bake at 180C for 15-20 minutes

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70g  purple sweet potato
70g cream
Steam minimum 200g purple sweet potato until soft.  Mash 70g of it with the cream.

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Filling
200g Cream cheese
20g melted butter
80g Sugar
90g (2 eggs)
25g whipped cream
15g Purple sweet potato powder
Diced Purple sweet potatoes

Preheat oven at 160C

Soften the cream cheese at room temperature

Beat the cream cheese, sugar, mashed purple potato mixture with electric mixer until well incorporated

Add the whipping cream and beat well

Add eggs, one after one, beat the mixture until well blended

Add purple potato powder, melted butter and mix well

Finally, add the diced purple potato and mix well, pour the mixture onto the cake pan

Bake the cake in the preheated oven for 40 minutes

Let cool and release the cake from the cake pan

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Prepare the caramelised topping while the cake is baking in the oven:

Diced purple sweet potato
1/3 diced apple
30g sugar
16g butter
Black sesame

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Mix sugar, butter with diced apple and sweet potato

Cover with microwave plastic film, leave an opening

500W for 4 minutes, check and 1 more minute

Spray the black sesame on top and mix well

Place the diced caramelised sesame purple sweet potato and apple dices on top of the cake.

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