Healthy Sweet Potato Cheese Cake Recipe

 I love creating recipes using the existing ingredients in my pantry--things that my family love. There you go, another version of healthy Sweet Potato Cheese Cake, made with love from the Lees.

Sweet Potato Mixture:

2 cup Sweet Potatoes
10 screwpine leaves
3 tbsp Butter 

Crust Mixture:
1 bag of KitKats
8 tbsp Butter Melted

Cheesecake Mixture:
8 Large Eggs
½ cup milk + 2 tbsp calamansi juice
⅓ cup plain homemade yogurt
¼ cup Pastry Flour
225g Emborg Cream Cheese


Remove cream cheese from the fridge.

Begin making the crust by blending the KitKats. Add cooled melted butter to bind.

Press crust mixture to the bottom of a round glass casserole and into colourful silicone cups. Refrigerate for 1 hour.

Peel the sweet potatoes and chop into cubes. Add screw-pine leaves and just enough water to cover then boil for 10-20 minutes until reduced.

Preheat oven 180 degrees fan-forced.

Mash sweet potatoes. Add in butter while warm to melt.

Add all the cream cheese mixture into the food processor in the order above. Do not over blend.

Add mashed sweet potatoes and mix until smooth.

Pour mixture over the crust.

Bake the cheesecake in a water bath to prevent cracking.

Bake the cupcakes for 15 minutes and whole cake for 1 hour.

Remove from oven and leave at room temperature for 30 minutes.

Place in refrigerator for at least 8 hours. Serve cool.

I love baking in glass as they keep heat well and can be used to serve--save my energy to wash multiple baking trays. Got my casseroles from My Cooking Story.