Wednesday, November 12, 2008

Purple Sweet Potato Cheesecake with White Chocolate Cookie Crust

I hardly choose ingredients just because they are pretty. Normally, I am more of an ugly beautiful kinda gal. I love food which are charred, browned, wilted, limp, burnt...simply butt ugly, but delicious.

But the time I saw these purple sweet knees went weak. I was instantly in love with their deep, rich, exuberant color. Plus, they are more than just a pretty face. They are sweet and fragrant...and rich in complex carb, dietary fiber, beta carotene, vitamin C and B6.

There are so many things I could've done with them...deep frying them, roasting, boiling them for Chinese or Indonesian desserts...and many more! What the heck, with two big pieces, I think I can do all of them, starting with...
Purple Sweet Potato Cheesecake with White Chocolate Cookie Crust

Adapted from I Nom Things's
Pumpkin Cheesecake

The Cookie and White Chocolate Crust
- 12 digestive cookies/graham crackers
- 1 tbsp sugar
- 1/4 stick of butter, melted, cooled
- a row from a bar of white chocolate, grated
Preheat oven to 175-180C. Whack cookies into crumbs or use food processor. Mix cookies with sugar, melted butter and grated white chocolate, pour into cake pans (I used a loaf pan) and press until compact, bake for 5-10 mins, let cool and refrigerate while preparing other ingredients. Keep the oven heated.

The Sweet Potato Cheesecake
- 1 cup of mashed purple sweet potatoes (I cut them into small cubes, microwave on high for 6 minutes with a bit of milk, then mash them with a fork, I left some chunks, cos I wanna bite into some sweet potato goodness)
- 1 package of cream cheese, room temperature, cut into a few chunks with knife which has been dipped into hot water
- 3/4 cup milk
- 1/2 cup sugar
- a dash of vanilla extract
- 3 tbsp flour
- 2 eggs
In a mixing bowl, using a hand mixer, beat cream cheese and sugar until creamy. Add other ingredients gradually, mix well until creamy. Pour into pan over crust, bake until slightly cracked (about 30-40 minutes), let cool, refrigerate. Ehm, actually I love eating them hot too, especially in these cold winter days.

Sharing this with the folks at Weekend Herb Blogging (boy, it's been a while), created by Kalyn, hosted this week by Heather from Diary of a Fanatic Foodie

Too much beauty overwhelms me...let me get back to ugly beautiful cooking now. Burnt pancakes, anyone?


deeTha said...

waaah... ono telo ng pawone Rita.. hehehe

Beachlover said...

wow! you're so creative using purple sweet potato for cheesecake!! look really good!! now you make me wanna to follow your idea making this special purple cheesecake!

canraygirl said...

Wow, what an incredible combination! And it is so beautiful, too! So creative. :)

FFichiban said...

OOohhh I love the deep rich colour and flavour too mmmmm. Hee hee burnt pancakes :P

MiNDY said...

what a wow recipe, Rit!

Little Corner of Mine said...

That's one creative idea!

Cakelaw said...

These are far from ugly - I love the purple colour!

Elsye said...

rit, rasane gimana ? kayak ubi goreng kah..hihihihi....penampakannya menggiurkan

taste memory said...

i've never seen a purple sweet potato ~ how pretty! what an inventive way to make cheese can u go wrong with a choc cookie crust ;-)

sefa firdaus said...

ihhhhhhhh dirimu punya ubi, pengeeennnnn

Rit, ada award utk mu loh ;)

[eatingclub] vancouver || js said...

Wow! Purple sweet potatoes cheesecake. That is brilliant!

Kevin said...

Those purple sweet potatoes look good and the purple sweet potato cheesecake sounds great!

Zen Chef said...

Woa - this is so creative! I'm on my spud! No.. no.. don't go back to ugly cooking! haha.. This is cool!

Virginie Péan said...

First time I hear about purple sweet patatoes. It makes a very nice color cheesecake.

ila said...

OH MAN... this is awesome! Once those Okinawan purple yams come out, I think I will try it out =)