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 potatoes....my 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
Recipe

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?

15 comments:

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

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  2. 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!

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

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

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

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

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

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  8. ihhhhhhhh dirimu punya ubi, pengeeennnnn

    Rit, ada award utk mu loh ;)

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  9. Wow! Purple sweet potatoes cheesecake. That is brilliant!

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

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

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

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

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