RECIPE - Sweet Potato Flour Cheesecake
-
15 minutes
Preparation
-
30 minutes
Cooking
-
AVERAGE
Level
-
436 kcal
Per serving
This trendy cake is making a comeback on everyone's plates. YAM Nutrition has chosen to rework it for a gluten-free cheesecake recipe. For this version, the key ingredient is sweet potato flour.
Gluten refers to several plant proteins such as glutelins and prolamins. Primarily present in certain cereals, gluten is also found in rye, wheat, or barley when food products are manufactured. Breads, pastries, and prepared meals contain significant amounts of these proteins. Unfortunately, a large number of people are allergic to gluten. They can experience unpleasant digestive problems. Fortunately, sweet potato and its flour do not contain any. Delicious recipes can then be made with ease. Simply delicious, gluten-free cheesecake can be prepared very easily, even by those who cook infrequently. Enjoy this true delight with our succulent sweet potato flour cheesecake recipe…
For your healthy and delicious snacks Peanut butter made with 100% roasted peanuts 100% plant-based protein made from rice, peas and amino acids
Sweet potato flour
Sale price
From 19,90 €
Peanut Butter Powder
Sale price
24,90 €
Opti-Vegan
Sale price
From 37,90 €
Nutritional values for 1 half cheesecake:
Calories: 436
Protein: 27g
Carbohydrates: 49.5g
Lipids: 13.75g
🥣 Ingredients
- 4 whole eggs
- 50g of sweet potato flour Yam Nutrition
- 250g cottage cheese
- 50g of sugar
🥄 Preparation
- Preheat your oven to 180°C
- Beat the egg whites until stiff with a pinch of salt.
- In a bowl
- mix the cottage cheese
- egg yolks and sugar
- then add the flour.
- Gently fold in the whipped egg whites.
- Pour the mixture into an ovenproof dish and bake for 30 minutes at 180°C.
- Keep refrigerated for at least 1 hour before serving.
