Sweet potato brown sugar cheese cake
Overview
Not to be missed, it’s rare to encounter cheese during sweet potato season. The warm smell of brown sugar is also an irresistible temptation. There is no need to make a whole four-inch cake, small cakes are also good and easy to eat. Water bathing is also unnecessary. Once a lazy person is lazy, cracks and subsidence can all be accepted in other interesting situations. The microwaved sweet potato puree is very dry, and when mixed with cheese, one wonders whether it should be steamed. The addition of egg liquid quickly dispelled this doubt, and with the addition of brown sugar and milk, the sweet potato cheese paste became a thick and thin paste, and the previous worries were completely unnecessary. It doesn’t matter whether the sweet potato puree is delicate enough or not, and whether there are particles or not. Whether it's fine or coarse, the taste is just different. The small pieces of sweet potato are embedded in the cheese, which makes it very interesting to eat. Brown-red color, sweet aroma of brown sugar, delicious. . . .
Tags
Ingredients
Steps
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Ingredients: 100g cream cheese, 100g sweet potato mashed, 22g brown sugar, 35g milk, 15g butter, 1 egg, 1/4 tsp salt
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Put brown sugar into milk,
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Stir until brown sugar is completely dissolved and set aside.
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Cook sweet potatoes in microwave, peel, mash and set aside.
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Soften the cream cheese at room temperature, stir until smooth and without lumps, add melted butter, stir evenly.
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Add sweet potato puree and mix well.
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Add the egg liquid in portions and mix evenly.
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Add brown sugar and milk gradually and stir.
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Make a uniform cheese paste.
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Put it into the muffin mold, about 80% full.
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Put in the oven, middle layer, heat up and down at 160 degrees, and bake for about 50 minutes.
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Take out of the oven and let cool.
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Remove from the mold.
