Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, easy purple sweet potato cheese cake with pancake mix. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Shred the sliced cheese into small pieces. Drizzle with syrup just before serving. To prepare the cheesecake: Put the mashed sweet potato, cream cheese, eggs, ¾ cup sugar and vanilla in a mixer bowl and beat until well blended.
Easy Purple Sweet Potato Cheese Cake with Pancake Mix is one of the most favored of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Easy Purple Sweet Potato Cheese Cake with Pancake Mix is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have easy purple sweet potato cheese cake with pancake mix using 8 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Easy Purple Sweet Potato Cheese Cake with Pancake Mix:
- Make ready 5 slice Sliced cheese (non-melting type)
- Make ready 70 ml Milk
- Get 50 ml Plain yogurt
- Get 80 grams Purple sweet potato
- Make ready 50 grams Sugar
- Take 3 Eggs
- Make ready 30 grams Pancake mix
- Get 2 tsp Lemon juice (optional)
Directions In a large bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and ginger. In a separate bowl, whisk together buttermilk and sweet potato puree,. Stokes Purple® sweet potatoes have been described as having a mildly sweet, floral taste. Their flesh is a deep purple and their skin has a light, purple hue.
Steps to make Easy Purple Sweet Potato Cheese Cake with Pancake Mix:
- Peel the purple sweet potato, and cut into 7-8 mm thick wedges. Soak in water for about 10 minutes to remove the bitterness.
- Shred the sliced cheese into small pieces.
- Put the milk and cheese from Step 2 in a pot, and heat over very low heat. Be sure not to bring it to a boil. Melt the cheese thoroughly, mix well with a wooden spatula, and turn off the heat.
- Add the yogurt to Step 3, and mix well until smooth. Add the lemon juice, and mix further (optional).
- After 10 minutes or so, drain the sweet potato from Step 1. Cover with cling film, and microwave for 5 minutes (500 W). Mash with a masher while hot.
- Combine the egg yolks and 2/3 of the sugar in a bowl, and mix well. (You will use the remaining 1/3 of the sugar to make meringue.)
- Add the cheese cream from Step 4 into Step 6, and mix really well.
- Add the mashed purple sweet potato from Step 5 to Step 7.
- Add the pancake mix to Step 8, and mix lightly. Preheat the oven to 180℃.
- Lightly grease a cake pan with vegetable oil, and stick parchment paper inside. Lightly grease the parchment paper with vegetable oil as well. (The vegetable oil is not listed. You can use margarine, etc.)
- Whip the egg whites to make meringue. After they're mixed together, add the remaining 1/3 of the sugar in 2-3 batches, and mix to make glossy meringue.
- Add the meringue into Step 9 in 3 batches, and fold in gently in a cutting motion.
- Pour the batter from Step 12 into the lined cake pan, bake for 30 minutes at 170℃, then bake for 15 minutes at 140℃. Cover with aluminium foil halfway through so that the surface won't be browned too much.
- After baking, let it cool a little. Transfer the cake in the cake pan to the fridge to chill. After it's chilled, remove from the cake pan. Cut into your desired sizes, serve on plates, and enjoy.
Place sweet potatoes in food processor; cover and process until smooth. In large bowl, beat sweet potato layer ingredients with wire whisk. Spread cream cheese mixture in frozen pie crust. Carefully spoon sweet potato mixture over cream cheese mixture. Crumble in the Stilton, season and mix.
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