Ube Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 slices
Ingredients
Graham Cracker Crust:
  • 18 plain graham cracker squares
  • 3 tablespoons white, granulated sugar
  • 6 tablespoons unsalted butter, melted
Cheesecake Batter:
  • 1⅓ cups white granulated sugar
  • ½ teaspoon salt
  • 2 packages cream cheese, softened at room temperature
  • 2 cups steamed and puréed purple yam, sweet potato, or sweet taro (about 1 large or 2 medium ones)
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1 cup heavy cream
Caramelized Sugar Topping:
  • 4 tablespoons superfine sugar
Instructions
Make the Graham Cracker Crust:
  1. Break the graham crackers into small pieces and place in a food processor. Pulse until you get fine crumbs.
  2. Place the crumbs into a small mixing bowl. Stir in the sugar, then fold in the melted butter.
  3. Spread the crumb mixture into the bottom of a 9-inch springform pan. Press the crumbs evenly on the bottom and slightly up the sides of the pan.
  4. Bake for 15 minutes at 325 degrees F, or until the crust is a rich brown color. Set aside to cool.
Make the Cheesecake Batter:
  1. If you’re using fresh yams (you can use frozen), peel then cut into cubes. Steam for 25-30 minutes or until soft through the middle. Place the steamed yams in a food process; pulse until the yams are smooth and creamy. Place the puréed yams in between several paper towels; press firmly to squeeze out as much water as possible. Set aside while you make the filling.
  2. Whisk the sugar and salt together in a small bowl. Set aside.
  3. Add the cream cheese to a large mixing bowl. Mix on medium low until creamy. Add the sugar-salt mixture to the cream cheese in thirds. Mix after each addition until creamy.
  4. Add the puréed yams and vanilla extract to the cream cheese mixture. Mix on medium speed for a minute, until the yams are just incorporated with the cream cheese.
  5. Add 3 eggs to the mixing bowl; mix for a minute then add the remaining 2 eggs. Mix for a minute.
  6. Add the heavy cream to the mixing bowl; mix for another minute.
Cook the Cheesecake:
  1. Pour the batter into the cooled crust.
  2. Wrap the bottom of the springform pan with two sheets of aluminum foil. Place the pan into a large roasting pan. Place the roasting pan into the oven. Pour hot water into the roasting pan, adding enough water to fill to halfway up the side of the springform pan.
  3. Bake in an oven preheated to 325 degrees F for 90 minutes (1½ hours). The cheesecake should measure between 145 and 150 degrees F when done, and the middle should jiggle slightly.
  4. Remove the roasting pan from the oven (CAUTION! BE CAREFUL NOT TO SPILL ANY HOT WATER WHILE TAKING THE ROASTING PAN OUT OF THE OVEN!).
  5. Leave the cheesecake in the pan of hot water for 1 hour before removing it from the roasting pan. After that hour, cover the cheesecake (still in the springform pan) with plastic wrap and refrigerate overnight.
Serve the Cheesecake:
  1. Slice the cheesecake into pieces.
  2. Sprinkle superfine sugar over individual pieces, about 1 teaspoon per slice. Use a cooking blow torch to melt and caramelize the sugar.
  3. Serve and enjoy!
Recipe by Annie's Chamorro Kitchen at https://www.annieschamorrokitchen.com/ube-cheesecake/