Sweet Potato Swirled & chocolate Cheesecake with vanilla cake base

Ingredient

Method

for cheese filling: 200g sweet potato puree 250 cream cheese 100g 幼糖 3粒 蛋 199ml milk 10g 柠檬酱 1tbsp 低粉（过筛） 1tsp 香精 1tsp cocoa powder for vanila cake base: 125g superfine flour 2 eggs 25ml fresh milk 1/2 tsp vanilla 25ml corn oil

1. Base: 一般戚风蛋糕做法 。180度烤30分钟 2. fiiling: beat cream cheese, sugar  until smooth.Beat in eggs, one at a time, beating well after each addition. 3. then beat in the remaining ingredients except cocoa powder until blended. 4. Pour 1/3 filling into small bowl and mix well with cocoa poweder. Pour into prepared tin and bake  in preheated oven at 180C for 10 minutes.   5. Move the remaining half of the cream cheese mixture to another bowl, and add the sweet potato puree. 6. Spread half of the sweet potato mixture on the bottom, then half of the cream cheese mixture on top of that. Swirl with a spatula. Add the rest of the sweet potato mixture and cream cheese mixture, and swirl again, until you have a beautiful pattern. 7. Bake  in preheated oven at 180C for 45-60 minutes.   8. remove from heat  and leave to cool.