Purple Potato Cheese Cake

1. Pour cream cheese, yogurt, and light cream into the blender, and use the blender to smooth out the ingredients.

2. Separate the egg white and yolk of the egg. Put the egg whites into a stainless steel bowl free of oil and water.

3. Put the egg yolk into the blender and beat until smooth.

4. Put the purple sweet potatoes into the blender, beat until smooth, and make a purple sweet potato egg yolk cheese paste.

5. Pour the purple sweet potato egg yolk cheese paste into a stainless steel bowl free of oil and water.

6. Sift the low gluten flour into the purple sweet potato egg yolk cheese paste. Slowly stir evenly to form a purple sweet potato egg yolk cheese batter. spare.

7. Divide the egg whites into three portions and add white sugar. Use an egg beater to beat until almost dry and frothy. Egg white paste.

8. Add the egg white batter into the egg yolk cheese batter in three portions, stirring thoroughly and evenly each time.

9. Brush a layer of salad oil evenly on the Adi pot, then pour in the cake batter. Hold the pot on the table and shake it vigorously twice to release the atmospheric bubbles inside;

10. Choose cake function for Adidas pot, seal for air valve, and standard for difficult to cook and easy to cook.

After the cake is made, put it in the refrigerator and refrigerate for 5 hours. Take out the pot from the refrigerator, divide it into pieces, and then demold it.