Sweet Potato Cheesecake

Natural.Foodie's picture

Sep. 14, 2011


Tofu 1 Pound (450 Gram)
Egg 1
Maple syrup 60 Milliliter (1/4 Cup)
Orange rind 1 Teaspoon , finely grated
Vanilla extract 1 Teaspoon
Egg white 1
Sweet potatoes 250 Milliliter , cooked, with skins (1 Cup)
Yogurt 125 Milliliter (1/2 Cup)
Cottage cheese 125 Milliliter (1/2 Cup)
Orange juice 30 Milliliter (2 Tablespoons)
Walnuts 60 Milliliter , chopped (1/4 Cup)
Wheat germ 60 Milliliter (1/4 Cup)
Orange slices 60 Milliliter (1/4 Cup)



1) Preheat oven hot to 350°F (75°C.)


2) In a blender add one-half of tofu, egg, maple syrup, orange rind and vanilla. Process on low speed.

3) Transfer the mixture into a large bowl.

4) Add the remaining tofu and egg white. Blend till smooth.

5) Add it to the first tofu mixture and mix well.

6) Add sweet potatoes, yogurt, cottage cheese, and juice. Blend together.

7) Mix tofu mixture and nuts. Mix by hands.

8) Grease a 9-inch (23-cm) springform pan lightly with oil.

9) Sprinkle wheat germ and bran over it.

10) In a pan transfer the cheesecake batter and bake in oven.

11) Bake for 35 to 40 minutes until firm.

12) Turn off heat, open oven door and let the cheesecake cool a bit before removing.

13) Let cheesecake reach room temperature.

14) Chill in refrigerator for at least six hours before serving.


15) To serve, loosen the sides of cake from pan.

16) Remove the rim and garnish with orange slices.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 288Calories from Fat 100

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 130 mg5.42%

Total Carbohydrates 35 g11.7%

Dietary Fiber 3 g12%

Sugars 17 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet