Sweet Potato Cheesecake with Streusel

Can't believe it's the 5th year of this blog.

In the beginning, the blog was begun as a journal for my handmade jewellery.

Then, I started to bake & soon addicted to it.

After getting a micro 4/3 GF1 camera, I had learnt a lot when I used it & so did the baking.

However, after getting the expensive Fuji x-pro 1 camera a few months ago, I haven't been taking photographs & baking very often.

Mainly because my Ph.D is now in final year, I get busy with research & feel more stress.

At weekend, I prefer to rest & not doing anything... but I bake sometimes, then I will update the blog.

Happy weekend :)

Baked Sweet Potato Cheesecake (6" round):

Crust

75 g caramelised ginger biscuit crumbs

25 g unsalted butter, melted

Mix all ingredients & toast in oven at 180C for 10-15 min.

Once cool, press down to a 6" springform cake pan.

Streusel

20 g unsalted butter, chilled

25 g sugar

25 g ground almond

25 g flour

Mix all ingredients until it resembles coarse crumbs, refrigerate before use.

Cheesecake filling

120 g cream cheese

56 g sugar

50 g egg

10 g corn flour

70 g sour cream

150 g sweet potato, steamed & mashed

Preheat oven to 160C.

In a large bowl, mix cream cheese, sugar & corn flour until smooth.

Add sour cream in 2 portions & mix well after each addition.

Add mashed sweet potato & mix well.

Add egg & mix well.

Pour in the prepared pan & sprinkle with the streusel topping.

Bake in a preheated oven for 25-28 min.