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<p>ï¼ï¼ææããã¤ã¾ãããã¼ãºã±ã¼ã<br />
15cm丸å1å°å<br />
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ã¯ãªã¼ã ãã¼ãº 200g<br />
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çã¯ãªã¼ã 40ï¼ ã200gã</p>
<p>ï¼ï¼Sweet Potato Cheesecake<br />
Yields: One ϕ15cm (6-inch) round cake</p>
<p>Ingredients<br />
Sweet Potato (with skin): 250g<br />
(Note: Don&#8217;t worry if the weight is off by 20-30g.)<br />
Cream Cheese: 200g<br />
Cane Sugar (or Granulated Sugar): 80g<br />
Eggs: 2<br />
(Note: Any size is fine.)<br />
Heavy Cream (40% fat): 200g<br />
Baking Instructions<br />
Baking Method: Bake in a hot water bath (湯ç ç¼ã &#8211; Yusen-yaki)<br />
Preheat Oven: 210â (410°F)<br />
Bake at: 200â (390°F) for 40–45 minutes</p>
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