Day 2 ~ Yam Cheesecake Rounds with Chocolate Almond Crust
(Prep Time: 5 Minutes ~ Cook Time: 15 Minutes)
1 Cup of Almond Flour
1/2 Cup of Cocoa Powder
7 Tablespoons of Coconut Palm Sugar, Granulated White Sugar or Brown Sugar (Your Choice)
4-5 Tablespoons of Butter, Coconut Oil or Margarine (Your Choice)
(Prep Time: 30 Minutes ~ Cook Time: 1.5 Hours)
2 Blocks of Cream Cheese (500 Grams Total)
545 Grams of Yam (Roughly 1 1/2 Medium Sized Yams)
1 Teaspoon of Pure Vanilla Extract (or the Seeds of Half a Fresh Vanilla Pod)
1/2 Cup of Coconut Palm Sugar, Granulated White Sugar or Brown Sugar (Your Choice)
3 Teaspoons of Your Favourite Sweet Spices (Ginger, Allspice, Nutmeg, Clove, Cinnamon, Star Anise, Cardamom)
Preheat oven to 350F.
Line your cooking vessel with parchment paper (springform mold, baking sheet, cast iron pan, or pyrex).
Mix all 4 ingredients well enough that the 4-5 tablespoons of butter, margarine or coconut oil is spread evenly throughout the mixture (and there are no large lumps).
Distribute the mixture evenly in the bottom of the cooking vessel and use a flat bottomed utensil to press down the mixture and compress it evenly throughout (a flat bottomed utensil could be an espresso grinder press, a measuring cup or anything with a flat bottom).
Place crust into the oven and cook for 15 minutes (set a timer because your yams will be cooking at the same time ~ you will need to set a timer for the yams because they will cook for longer than the crust).
While the crust is cooking, peel your yams and cut them evenly. Place them enclosed in aluminum foil on a tray and into the oven immediately (it is recommended to have the yams cooking in the oven at the same as the crust). Set a timer for the yams for 25 minutes.
Place the cream cheese in a bowl and beat at half speed (with a paddle on an electric mixer or the blades of an electric hand mixer) until loose and fluffy ~ about 5 minutes.
Add all of the sugar and beat at 3/4 speed for another 5 minutes.
At the slowest speed, add one egg and blend completely into the mixture.
Add the next egg and increase the speed by one level and blend completely into the mixture.
Add the third egg and completely blend into the mixture. Turn the mixer off.
Remove the yams from the oven when the timer goes off and pass them into a bowl through a fine mesh strainer (Tamis). This will help to turn the yams into a fine puree.
Add the yams to the cheesecake/sugar/egg mixture and gently blend with a wisk until the yams are evenly mixed into the cream cheese.
Pour the yam/cream cheese mixture over the cooked crust and bake in the oven for 50 minutes.
When 50 minutes is complete, turn the oven off but let the cheescake sit in the oven for another 30 minutes to 1 hour. This will help prevent the cheesecake from falling.
Remove from the final product from the oven and let it sit at room temperature for at least 10 minutes or until it reaches room temperature.
Cut into desired shapes.
Add your desired topping (whipping cream, caramel, fruit, gelee etc.)
Chef Sean has never made this before, this is an original creation that turned out so beautifully! We are so proud of the final product and know you will love it!