Purple Yam Cheesecake (紫芋チーズケーキ)
Indulge in the unique flavors of Okinawan cuisine with this delicious recipe for 紫芋チーズケーキ (Purple Yam Cheesecake). This delightful dessert combines the creamy richness of cheesecake with the earthy sweetness of purple yam, creating a truly unforgettable treat.
Ingredients
- 200g purple yam, steamed and mashed
- 250g cream cheese, softened
- 100g sugar
- 3 eggs
- 1 tsp vanilla extract
- 200ml heavy cream
- 1 tbsp cornstarch
- Crushed graham crackers for crust
Instructions
- Preheat the oven to 160°C (320°F).
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add the mashed purple yam, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk the heavy cream and cornstarch until smooth. Gently fold this mixture into the cream cheese batter.
- Pour the batter into a prepared crust of crushed graham crackers.
- Bake for 50 minutes, or until the center is almost set.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 50 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 5g
- Carbohydrates
- 30g
- Fat
- 18g
Supplies
9-inch springform pan Mixing bowls Whisk Spatula
Tools
Oven Refrigerator
Serving suggestions
Serve slices of the 紫芋チーズケーキ with a dollop of whipped cream and a sprinkle of crushed purple yam for a stunning presentation.
Tips & tricks
For the best texture, make sure all ingredients are at room temperature before mixing the batter.
Cost
$15