Ingredients
50 grams butter
70 grams digestive biscuits
1/2 tablespoon sugar
250 grams cream cheese
150 grams sweet potato
100 grams yam
50 grams butter
80 grams sugar
1.5 tablespoons plain flour
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1 tablespoon lemon juice
2 eggs
100 milliliters Greek yogurt
1/2 tablespoon sugar
1 teaspoon lemon juice
100 milliliters Greek yogurt
Preparation
Prepare 150g sweet potato cube and 100g yam cube. (1cm to 1.5cm cube)
Cover and steam for 20 minutes or until soften.
Preheat oven to 170°C.
Crush biscuit into crumbs.
Mix melted butter, biscuits and sugar until evenly moistened.
Line 20cm springform cake tin with a square baking paper. Press mixture into the bottom of the pan.
Bake the crust for 10 minutes. Cool on rack.
For the filling, increase the oven temperature to 200°C. Mix all ingredients for filling until blend.
Brush sides of springform tin with butter and put on a baking sheet. Brush again the inner sheet. Pour in the filling.
Bake for 10 minutes.
Reduce oven temperature to 90°C and bake for 30 minutes more.
Turn off the oven and leave it closed for an hour.
Open the oven door and let it cool in the oven for an hour more.
Cut cheese cake into 6 pieces with a string. Combine all ingredients for topping. Spread over the cheesecake right to the edges. Enjoy immediately or refrigerate overnight.
