Simple and Delicious Cheesecake-style Potato Cake

Name: Simple and Delicious Cheesecake-style Potato Cake
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams peeled Potatoes (Irish Cobbler or Kita Akari); 70 grams Sugar; 30 grams Melted butter (unsalted); 2 Eggs; 150 grams Fresh cream; 50 grams Milk; 30 grams Lemon juice; 3 tbsp Cake flour; 4 grams Powdered kanten (optional)

cookpad.japan @cookpad_jp

Every year, my parents send me loads of potatoes from their garden. If I try to use them up just in meals, I get stuck in a pattern of making the same thing over and over again.
I was always wondering if there were any desserts that I could make with potatoes.
I finally came up with this recipe after a lot of trial and error.

The most important thing is to get the batter smooth and creamy! If you don't have a food processor or a mixer, be sure to pass the batter through a sieve.
I recommend chilling the cake in the fridge before eating.
Also, if you add 4 g of powdered kanten, it will be firm when chilled. Recipe by Ma-sa

cookpad.japan @cookpad_jp

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Ingredients

4 servings

250 gramspeeled Potatoes (Irish Cobbler or Kita Akari)
70 gramsSugar
30 gramsMelted butter (unsalted)
2Eggs
150 gramsFresh cream
50 gramsMilk
30 gramsLemon juice
3 tbspCake flour
4 gramsPowdered kanten (optional)

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Steps

1

Steam the potatoes in the microwave until soft. Wrap each one individually in cling-film and heat at 700 W for about 6 minutes, turing over halfway through.
2

Combine the steamed potatoes and the rest of ingredients and use a stick mixer or food processor to blend.
3

I used the deep container that came with my stick mixer. Once the batter reaches a thick and creamy consistency, it's done.
4

Line the cake pan with parchment paper and bake the cake at 180°C for about 35 minutes. Once it has cooled completely, remove from the pan.
5

The cake will only brown slightly, even when it's cooked through. Wait for it to cool before cutting.