Description
This high protein Sweet Potato Cheesecake is a healthy, creamy dessert perfect for the holidays. Made with just a few simple ingredients like cooked sweet potato, cottage cheese, and maple syrup, this cheesecake is sweet, velvety, and surprisingly nutritious. It’s a delightful twist on traditional cheesecake with a natural sweetness and a smooth texture that will impress your family and guests.
Ingredients
Main Ingredients
- ⅔ cup (180 g) cooked sweet potato
- 1 large egg
- 1 cup (240 g) cottage cheese, full fat recommended
- 2 to 4 tbsp maple syrup or honey, as needed for sweetness
- ½ tsp vanilla extract
- Ground cinnamon, optional to taste
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 340°F (170°C). Line a 5 inch (13 cm) round springform pan with parchment paper or grease it lightly with oil to prevent sticking.
- Blend Ingredients: In a blender or food processor, combine the cooked sweet potato, cottage cheese, egg, maple syrup (or honey), and vanilla extract.
- Mix Until Smooth: Blend on high speed just until the mixture is smooth and free of lumps. Be careful not to over-blend to maintain a creamy texture.
- Transfer to Baking Mold: Pour and spread the blended sweet potato mixture evenly into your prepared springform pan.
- Bake the Cheesecake: Place the pan on the middle rack of the preheated oven and bake for 35 to 40 minutes, or until the cheesecake has set and is cooked through.
- Cool and Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 2 hours before serving to let it fully set and enhance the flavors.
Notes
- Use full-fat cottage cheese for the creamiest texture and best flavor.
- Adjust the sweetness by varying the amount of maple syrup or honey according to your taste.
- Optional ground cinnamon can be sprinkled on top or mixed in for extra warmth and flavor.
- Make sure the sweet potato is cooked and soft for easy blending.
- Refrigerate well before serving for optimal texture and taste.
