Sweet potato cheesecake

It's Saturday! I finally get to sleep longer and bake:D got some left over sweet potato from hotpot so decided to bake a cheesecake.

This recipe can make one 7" and one 6" cheesecake.

Base

259 g caramelised ginger biscuit crumbs

84 g unsalted butter, melted

Mix all ingredients & toast in oven at 180C for 10-15 min.

Once cool, press down to the cake pan.

Topping

66 g unsalted butter, chilled

80 g sugar

84 g ground almond

84 g flour

Mix all ingredients until it resembles coarse crumbs, refrigerate before use.

Cheesecake filling

400 g cream cheese

150 g sugar

4 eggs

33 g corn flour

233 g sour cream

450 g sweet potato, steamed & mashed

Preheat oven to 160C.

In a large bowl, mix cream cheese, sugar & corn flour until smooth.

Add sour cream in 2 portions & mix well after each addition.

Add mashed sweet potato & mix well.

Add egg & mix well.

Pour in the prepared pan & sprinkle with the streusel topping.

Bake in a preheated oven for 25-28 min.