mini taro puree Basque cheesecake
| Lipu taro 200g | Purple Sweet Potato 50g |
| Cream cheese 125g | Love Sweet Zero Calorie Sugar Syrup 10g |
| Eggs 1 | Light cream 100 grams |
| Lemon juice A few drops | Cornstarch 5 grams |
| Light cream 50 grams | Love Sweet Zero Calorie Sugar Syrup 3g |
Step 1
Cut Lipu taro into small pieces, peel and cut purple sweet potato into pieces, put them into a pot with water and cook until soft.
Step 2
Drain the excess water from the cooked taro and purple sweet potato, pour it into a blender, and blend into a puree. Because the boiled taro contains a lot of water, you can blend it directly. It has a sweet taste, so you don’t need to add sugar. Once cooked, seal in a piping bag and let cool for later use
Step 3
Prepare materials
Step 4
Soften the cream cheese in advance, add in warm water and add the sucrose flavor of Alphabet zero-calorie sugar syrup, stir smoothly.
Step 5
Add eggs
Step 6
Stir smoothly
Step 7
Add light cream and stir evenly
Step 8
Add a few drops of lemon juice for added flavor.
Step 9
Add cornstarch and mix everything until smooth! Sieve the cornstarch in advance.
Step 10
Blend until completely smooth
Step 11
Squeeze the taro puree into the bottom of the paper cup, about one-third or half of the amount.
Step 12
Pour in the cheese batter nine-tenths of the way full.
Step 13
Set the oven to 195 degrees Celsius and 190 degrees Celsius, and bake for 15 minutes.
Step 14
Bake, take out and let cool
Step 15
Let cool and then refrigerate for at least four hours or overnight
Step 16
After refrigeration, tear off the oil paper tray. If it is not easy to tear, you can freeze it for 20 minutes before unmolding it.
Step 17
Add a little whipped cream and purple sweet potato to decorate it!
Step 18
When you cut it open, you will find the delicious taste of taro paste and cheese inside! Zero calorie sugar, these unburdened desserts are super nice! Cooking tips for mini taro puree Basque cheesecake
