Soft Cream Cheesecake with Sweet Potato

• 300 grams Asian sweet potato
• 200 grams Cream cheese
• 80 grams Sugar
• 2 Eggs
• 200 ml Milk
• 15 grams Cake flour

1. Peel the sweet potato and dice.
2. Cover with cling film, microwave for 3-5 minutes.
3. Bring the cream cheese to room temperature.
4. Preheat the oven at 340F/170C.
5. Put Step 1 and ingredients into a food processor and process until fully combined.
6. Add the sieved flour, and mix roughly until it's no longer floury.
7. Pour the batter into a cake pan, bake for about 50 minutes in 340F/170C oven.
8. It's done.
9. When it has cooled enough, chill in the fridge, and enjoy.

asian sweet potato, cream cheese, sugar, eggs, milk, flour

Taken from cookpad.com/us/recipes/149763-soft-cream-cheesecake-with-sweet-potato (may not work)