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Ever since my pumpkin cheesecake, i found myself dreaming of another cheesecake not too long after. I even thought of certain ingredients that i can play around with!

One of it was yam.


I know it may sound a tad weird to you.

Afterall, it’s yam cheesecake!

Whoever thought of mixing yam and cheesecake together? No one sells it in store. No one talks about it before but let me tell ya something. It is seriously quite good!

But i could be biased, i thought.

Simply because i am the person who baked it! :P

So, i brought a piece for the gf (she shared it with another gf) and i got raved reviews! Heh. Not just that, my little judges (Do,Re,Mi) and adult judges in the family all loved it too. With so many thumbs up, it can’t possibly be that bad right??? ^.^


Again, i lovee the yam bits which i left it as it is on purpose when i do the mashing up.

Too smooth a texture sometimes bores me :P

Once more, the sour cream topping rocks though it may seem like an odd pairing. Yam, sour cream topping and cheesecake.. who would have thought it could taste so wonderful? :)


Yam Cheesecake

Ideal for 8″ cake


Digestive biscuits 140g

Butter, melted 70g

Finely ground the biscuit. Pour warm butter over biscuit. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Refrigerate for an hour.

Filling :

500g cream cheese

100g castor sugar

3 tbsp corn flour, sifted

2 1/2 eggs

150ml whipping cream

1/2 tsp salt

1 1/2 cup mashed yam

Beat cream cheese and sugar until creamy. Beat in corn flour until smooth. Add eggs one at a time, mixing until just incorporated. Gradually add cream alternate with mashed yam and lastly, add all other ingredients until well mixed.

Bake at 150 (depending on your oven) in water bath for 1 hour 30 minutes or till the edge of filling is set and centre is slightly wobbly. Cool on rack for 5 minutes.

Topping :

1 cup sour cream

2 tbsp sugar

1 tbsp rum

Whisk together sour cream, sugar, and liqueur (if using) in a bowl, then spread on top of cheesecake and bake 5 minutes.

Cool cheesecake completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Recipe source : my own


I know the colour isn’t that attractive. I kinda expected it to be a little purplish but it didn’t unfortunately. I did think of adding a few drops of colouring to it, solely for aesthetics purposes but then, it was for my own family consumption hence forgo i did.

But if you want, you can always add a drop of 2. The contrast will be very lovely :)

Happy trying!

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