Why is purple potato cheesecake special?
The purple potato cheesecake, you can guess from the name, is not a cheesecake-like all the others, although versatility is one of the main characteristics of this type of dessert. The famous Anglo-Saxon dessert, in fact, is appreciated for the margin of freedom it leaves to the “chef”. It is possible to make a cheesecake with practically any ingredient, and often just changing the composition of the cream is enough to give the preparation a new face. The variations on the theme, however, generally involve sweet foods. On the other hand, there is the cheesecake with strawberries, blueberries, chocolate and so on. Well, in this case, I propose potatoes as an ingredient in the cream.
But not just any potatoes, but purple ones. First of all, I want to clarify why the colour. It may seem strange, almost unnatural that a potato takes on that colour, instead, we are dealing with a completely natural dynamic. The violet of this variant, in fact, is due to the presence of anthocyanins, which are substances present, for example, in eggplants and in the original variant of carrots (which were precisely violet). They are also formidable antioxidants and therefore bring numerous benefits to the cardiovascular system and tissues subjected to rapid regeneration.
The taste of purple potatoes is distinctly sweet, hence the possibility of being used also for desserts. The consistency, then, is quite floury, which makes them suitable for the composition of creams.
The secret of purple potato cheesecake
The real secret of the purple potato cheesecake is not so many potatoes, but another ingredient necessary for the creation of the cream: Exquisa’s lactose-free cream cheese. purple potato cheesecake is an excellent product that imposes itself on the competition from all points of view: taste, consistency, low caloric intake and healthiness. It is made with the best raw materials and according to procedures that are as natural as possible. It is yet another testimony to Exquisa’s willingness to offer only quality products, which can be appreciated by anyone.
The main feature, however, is the absence of lactose. This allows the entire preparation to be consumed even by those suffering from intolerance to this substance. But those who think of the lactose extraction process as something chemical or artificial are wrong. Firstly, because no extraction takes place. The process that takes place in the intestines of healthy people and that intolerants cannot trigger is simply stimulated in the product: the breakdown of lactose into galactose and glucose. To do this, simply apply the lactase enzyme to milk, which is naturally produced by the body of non-intolerants.
The ideal biscuits for the preparation of a cheesecake
It is likely that you have never heard of Digestive biscuits, especially if you have never made a cheesecake in general, not just that of purple potatoes. They are in fact particular products, which proceed precisely from the need to guarantee this preparation a “sustainable” basis. As a rule, in fact, those who make a cheesecake are called to “waste” cookies, or to crumble them. Typically cookies are purchased for other reasons. Hence the idea, put forward by the Digestive company, to offer biscuits made specifically to “become” cheesecake.
Digestive biscuits have the right consistency, therefore they are easy to crumble as they are very crumbly. They also have a soft, fairly aseptic and non-spicy biscuit taste. In this way, the organoleptic balance of the cheesecake is not compromised. Basically, they offer a simple and light wholemeal scent, which goes well with the cheese cream typical of each cheesecake. Obviously, alternatively, you can use any type of biscuit, but I recommend Digestive also because they are made on purpose.
Here is the recipe for the purple potato cheesecake:
Ingredients for 8 people:
200 g lactose-free cream cheese Exquisa;
250 g purple mashed potatoes;
150 g of sugar;
200 g dry biscuits allowed;
150 g clarified butter.
To prepare the purple potato cheesecake, start by pouring water into a pan, bring to a boil and boil the potatoes for 20 minutes. Once the potatoes are cooked (use a simple fork to test the softness), drain them and remove the peel. Mash the potatoes with a fork until you get a thick puree. Now crumble the cookies with your hands or even using a blender, then pour them into a bowl. Meanwhile, melt the butter in a saucepan and then add it to the crumbled biscuits, mix well until the butter has completely blended with the biscuits.
Place the butter and biscuit mixture on a round baking tray with parchment paper on top. Use a spoon to best spread the mixture. Now take a bowl in which you will mix the cheese and mashed potatoes, then add the sugar, eggs and mix again. As soon as the mixture is uniform, pour it into the pan on the biscuit base. Finally, bake for 40-45 minutes at 180 degrees.