Yam Cheesecake (Or Nee Cheesecake)

I love cheesecake.  I just can't resist this sinful & yummy dessert from my diet :)  

I first came across this yam cheesecake recipe in one of our local newspaper The Star last year.  For my love & passion in baking, I straight cut down the article & keep the recipe until I found sometime to try it out few months back.  I didn't snapped much picture & blogged about it then on my first bake.  My kids they love it so much.  I would like to thank Sherie Lee's for sharing her recipe of this Yam Cheesecake.  The sour cream + coconut milk's topping was a great combination to this cheesecake.  I'm loving it !!!   I never taste a cheesecake with a truly asian touch & here it is.. hehe.  I just love how all the flavors blends so well together :) 

To cheesecake lovers out there, this is a must try recipe.   Yeah, thumbs up from me!!

Recipe adapted from : Sherie Lee of maameemoomoo

Yam Cheesecake (Or Nee Cheesecake)

(Ideal for 8" cake)

Crust/Base

• Oreo cookies - 150g (cream removed*)
• Butter - 70g (melted)

Here you go:

Crushed & finely ground the oreo cookies.  Pour the melted butter onto the ground cookies and toss well to coat the mixture with butter.  Press into an even layer on the bottom of the cheesecake pan.  Freeze for at least half an hour.

While freezing the base, proceed to make the filling of the cheesecake.

Filling/Cheesecake

• 500g cream cheese (room temperature)
• 120g castor sugar
• 2 1/2 eggs (I use 3)
• 150ml whipping cream
• 1/2 tsp salt
• 1 3/4 cup yam (peeled, cubed, steamed & pureed)
• 4-5 tbsp (steamed coarse yam chunks - if you prefer the bites of yam in the cake)*
• few drops of purple coloring - optional*

What to do :

Beat cream cheese & sugar until creamy.  Add eggs one at a time, mixing until it is just incorporated.  Gradually add in whipping cream, alternate it with mashed yam & lastly add in salt.  

Note:  don't over mix because we want to incorporate as little air as possible to prevent cake from cracking * 


Pour the cream cheese mixture on top of the freezed oreo base cake pan.  Bake at 150c for 60 - 75 minutes or till the edge of the filling is set & center is slightly wobbly.  

Topping 

• 1 cup Sour Cream
• 2 tbsp sugar
• 1 1/2 coconut milk

Hand whisked together all the ingredients in a bowl.  Mixed well & spread on top of the baked cheesecake.  Bake 5 minutes at 150c.

Note:  Gently whisk it to prevent air bubbles forming **

Cool cheesecake completely in pan on rack, 1-2 hours preferably

Cover cheesecake & chill in the fridge until cold for at least 4 hours or more.  It is best to chill it over-night.

Note :

* Bake the cheesecake in water bath.  If you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. Alternately, you can just slide in a tray filled with water just beneath the rack.

HAPPY BAKING !! ＾＾

Best Regards, 

AMY ONG