Healthy Sweet Potato Basque Cheesecake (Gluten-Free)
How to Make a Guilt-Free Sweet Potato Basque Cheesecake for Your Diet
Indulge in this delightful sweet potato cheesecake, a popular choice for a healthy diet. Made with wholesome sweet potatoes and creamy Greek yogurt, it resembles the classic Basque cheesecake in appearance, hence its name, the ‘Diet Basque Cheesecake.’ When you’re tired of your usual diet meals, try making this cheesecake for a refreshing change of pace!
Cake Ingredients- 2 medium sweet potatoes
- 400g Greek yogurt
- 2 large eggs
- 1 Tbsp cornstarch
Flavor Enhancers- 3 Tbsp honey or allulose (adjust to taste)
- 2 pinches fine salt
- 2-3 drops vanilla extract (optional)
- 3 Tbsp honey or allulose (adjust to taste)
- 2 pinches fine salt
- 2-3 drops vanilla extract (optional)
Cooking Instructions
Step 1
First, thoroughly wash the sweet potatoes under running water to remove any dirt. Cut them into manageable pieces suitable for steaming or microwaving.
Step 2
Place the cut sweet potatoes in a microwave-safe bowl with just enough water to cover the bottom. Microwave on high for 4 to 5 minutes, or until the sweet potatoes are tender. The exact time may vary depending on your microwave’s wattage.
Step 3
To check if the sweet potatoes are cooked, insert a fork or skewer into one. It should slide in easily with little resistance. If it’s still firm, microwave for an additional 1-2 minutes.
Step 4
Carefully remove the hot sweet potatoes from the microwave and peel them while still warm. Place the peeled sweet potatoes in a large bowl and mash them thoroughly with the back of a fork or a potato masher until smooth. Mashing while warm makes the process much easier.
Step 5
If the mashed sweet potato is too dry and difficult to mash, gradually add the ‘3 Tbsp of honey or allulose’ and a little ‘Greek yogurt’ until you reach a smooth, workable consistency. Since Greek yogurt can be quite tangy, taste as you go and add just enough to achieve your desired sweetness and creaminess. Be careful not to add too much at once.
Step 6
Add the entire ‘400g of Greek yogurt’ to the mashed sweet potato mixture. Gently fold it in with a spatula until well combined.
Step 7
Now, let’s enhance the flavor and texture. Add ‘2 large eggs’, ‘1 Tbsp cornstarch’, and ‘2 pinches of fine salt’. Whisk everything together until evenly incorporated. If you have ‘vanilla extract’, add 2-3 drops for an extra aromatic touch. It’s completely fine to omit it if you don’t have it.
Step 8
Prepare your baking pan by lining it with parchment paper or baking paper. Ensure the paper fits snugly inside. Be cautious that the edges of the parchment paper do not touch the heating elements of your oven, as this could be a fire hazard. Trim any excess paper if necessary.
Step 9
Pour the prepared sweet potato batter into the lined pan. Gently tap the pan on the counter a couple of times to release any large air bubbles and create an even surface. Using a smaller pan will result in a more aesthetically pleasing, taller cake.
Step 10
Preheat your oven to 170°C (340°F) for about 10 minutes. Once preheated, place the cake pan inside. Bake at 170°C for 20 minutes, then reduce the temperature to 160°C (320°F) and bake for another 20 minutes. You may need to adjust the temperature and time based on the thickness of your batter and your oven’s specific performance. Bake until the top is beautifully browned and caramelized.
Step 11
Voila! Your healthy and delicious Sweet Potato Basque Cheesecake is ready. Let it cool slightly before slicing and enjoying. Perfect with a cup of coffee or tea for a delightful dessert moment 🙂
