When you can't get hold of Ube but want to get involved in the purple cheesecake fun.
• 550g purple sweet potatoes (about 2 medium ones), cut in half lengthways
• 120g oreos
• 50g roasted and salted almonds, chopped
• 10g black sesame seeds, toasted
• 60g unsalted butter, melted
• 300g full-fat cream cheese
• 250g mascarpone
• 90g icing sugar, sifted
• 2 tbsp lemon juice (from 1-2 lemons)
• 2 tsp vanilla bean essence
• 240ml whipping cream
• 350g white chocolate chips
• White chocolate shavings, to garnish
1. Heat the oven to 210C (190C fan) and line a round 23cm spring-form cake tin with baking paper.
2. Lay the sweet potatoes cut side down on an oven tray lined with baking paper, and roast for 30-50 minutes (depending on size), until very, very soft. When cool enough to handle, scoop out the flesh into a food processor – you should have 300g of cooked flesh. Blitz until very smooth, then refrigerate until cold.
3. While the potatoes are roasting, make the ganache, heat cream in a saucepan until nearly boiling; pour over white chocolate chips in a bowl. Let sit for 3 minutes. Stir until chocolate is completely melted. Cover and refrigerate until cool, about 4 hours.
4. Next make the biscuit base by putting the oreos and almonds in a food processor and blitzing until fine. Mix with the sesame seeds and butter, then spoon into the base of the cake tin, pressing it down firmly to form an even layer. Refrigerate while you get on with preparing the cheesecake mixture.
5. In a free-standing mixer, whisk the cooled purple potato with the cream cheese, mascarpone, icing sugar, two tablespoons of lemon juice and a teaspoon of vanilla until smooth, thick and well combined. Spread the cheese mix evenly over the biscuit base, then refrigerate for at least five hours, or overnight, until set.
6. When ready to serve, take the ganache out of the fridge and beat with an electric mixer until peaks form, then place in a piping bag fitted with a star nozzle.
7. Release the cheesecake from its tin and discard the paper, then place on a serving plate. Pipe rosettes all over the top of the cheesecake and garnish with shaved white chocolate, then slice and enjoy!