Cheesecake of 8-10 inches diamater
1lb (1/2 kg) cottage cheese
1 medium size sweet potato, baked
1/2 cup birch sugar or plain sugar
1/4 tsp salt
1 tsp BP
zest from 2 limes and juice from one lime
1 tsp pure vanilla extract or seeds scraped out of 1 vanilla
1 bars (3.5oz.) good quality white chocolate
4 tbs butter
This is the next healthyish cheesecake of mine. I saw somewhere the sweet potato cheesecake. And the color was amazing. Well I thought, that migh be interesting. Have to make it, and so I did. I tell you seems like another hit! One of the best cheesecakes there is. Gluten free, light, not overly sweet, yet fresh and very, very tasty.
Melt the butter in a saucepan and cook until golden and renders caramel aroma. Add the chopped white chocolate and let soften in the warm butter. Put aside.
With a hand held blender mix the baked potato, cottage cheese, salt, lime and vanilla. Beat the eggs with the sugar until pale and tripled in volume. Add the cottage cheese, and baking powder and mix until uniform and fluffy. Mix in melted butter.
Transfer the batter into a buttered cake pan, even out with a spatula and bake in the oven heated to 350 degrees F (180C) for 45-50 minutes.
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