Mini Sweet Potato Cheesecake is the ultimate holiday dessert. This cake made from scratch is perfect for you at every event.
what is sweet potato?
The sweet potato is a root vegetable with light orange flesh. It is native to the Americas and its name comes from the Spanish word “batata” which means “sweet potato.”The sweet potato belongs to the morning glory family and has been cultivated in tropical America since prehistoric times.
The Incas considered it a sacred food and often referred to it as “the mother of all roots.”
Sweet potatoes are rich in vitamins A, C, B6, and E, potassium, magnesium, calcium, iron, copper, and manganese. They also contain fiber, protein, and healthy fats like omega-3 fatty acids. Let’s discuss in detail the recipe for “Mini Sweet Potato and Cheesecake.”
What Is Mini Sweet Potato and Pecan Cheesecake?
Mini Sweet Potato Cheesecake is a popular dessert in the United States. It’s made of a graham cracker crust and a layer of pecan pie filling, with cream cheese topping.
Pecan cheesecake is made of a graham cracker crust and a layer of pecan pie filling, with cream cheese topping.
Mini Sweet Potato Cheesecake is a Delicious Addition to a Cheesecake!
With their creamy texture and sweetness, they provide a great contrast with the savory Mini Sweet Potato Cheesecake. They also add visual appeal and make your dessert look more appealing.
This is an overview of how Mini Sweet Potato Cheesecake can be used to bring out the best in children.
- for 6 minis (or for a plumcake mold):
- For the base
- 4 digestive biscuits
- 10g of melted butter
- 15g brown sugar
- 25g pecan nuts (can be from the country)
- a pinch of salt
- For the filling:
- 125g Philadelphia cheese (or any cream cheese)
- 125g crushed roasted sweet potato (can be pumpkin)
- 20g of sugar
- 1 egg
- 1 tablespoon of whipping cream 35%MG
- 1/4 vanilla pod
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon allspice (optional)
- A pinch of nutmeg
- For the vanilla cream:
- 200 ml. of whipping cream 35%MG
- 1 spoon of sugar
- 1/4 vanilla pod
Steps to Make Mini Sweet Potato Cheesecake
Preheat the oven to 175º. Lightly grease the molds.
Crush the cookies together with the nuts, salt, and sugar. Add the melted butter and mix.
Spread at the bottom of the molds, pressing well with the back of a spoon. Bake for 10 minutes, then set aside to cool while we prepare the filling.
Reduce the oven temperature to 160 degrees Celsius.
Beat the cheese, sugar, and sweet potato (or pumpkin), until you have a smooth cream. Add the chosen spices, vanilla, cream, and eggs. Mix well, and fill the molds.
Bake for about 12–15 minutes. Remove from the oven, let cool completely, and then leave in the fridge for 4 hours. or better all night.
The next day, whip the cream and add the sugar and the vanilla seeds. To make the most satisfying mini sweet potato cheesecake, finish mounting firmly and fill a pastry bag with a curly tip.
Unmold the cupcakes and decorate them with cream. Refrigerate until ready to serve.
Garnish with a biscuit to add more flavor to the mini sweet potato cheesecake.
What are 3 styles of cheesecake?
The most popular cheesecake varieties include New York style, classic, and no-bake; however, the best cheesecake flavor is the one that you find delicious, which may vary from person to person.
How do you keep mini cheesecakes from sinking?
To ensure the center is completely set and that it cools as slowly as possible, you should let the cheesecake finish baking with the residual heat in the oven while it progressively cools. This lowers the likelihood that it will collapse when you remove it from the oven.
What is the difference between baked and no-bake cheesecake?
Egg, sugar, cream cheese, and other components must be combined with little to no air integration for making baked cheesecake. In contrast, you combine the cream cheese with the other ingredients in a no-bake cheesecake before incorporating the whipped cream. The no-bake cheesecake is puffy and fluffy.
Why is my No Bake Cheesecake not firm?
The cheesecake filling needs to be chilled for at least 6 to 8 hours in order to be thoroughly set. The cheesecake’s texture will resemble mousse if you neglect this stage.
What causes mini cheesecake to fall?
Too much air will cause the cake to rise excessively in the oven, and as it cools, the middle will sink. Nobody desires a cheesecake that is dejected and sunken. After allowing them to set to room temperature, add the ingredients in the specified order.
What does adding an extra egg to cheesecake do?
Custards and cheesecakes have an extra smooth and creamy texture thanks to eggs but don’t use too many. In fact, if you use too many eggs in your recipe, the surface will develop the dreaded “cheesecake canyon.”
How do you thicken a cheesecake?
Several cheesecake recipes only call for a little amount of flour or cornstarch—as little as one tablespoon. It seems that this small addition can have a significant positive impact.
Can I use milk instead of whipping cream for cheesecake?
To reduce the number of calories and fat in your recipe, choose whole milk or skim milk. Although this alternative is very helpful in the kitchen, it will not whip as smoothly as heavy cream and may change the texture of baked items.
Can I substitute yogurt for cream in cheesecake?
Don’t worry if you don’t have enough dairy ingredients. You can use Greek yogurt in place of milk, sour cream, and heavy cream. Milk: Greek yogurt can be used to make up the difference if you’re low on milk, half and half, or light cream.
Why do I feel sick after eating cheesecake?
To digest this sugar, your small intestine creates an enzyme called lactase. After consuming dairy products like milk, ice cream, yogurt, and cheese, you may have abdominal discomfort and digestive problems if you don’t have enough of this enzyme to break down lactose.
Read Also: Pumpkin Lasagna with Béchamel Sauce