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A creamy cheesecake made with ube, the purple yam, on a buttery biscuit base. Naturally vivid, mild and nutty.
Crush the graham crackers, mix with melted butter and press into the base of a tin.
Beat the cream cheese with the sugar, then the eggs, mashed ube, cream and vanilla until smooth and purple.
Pour over the crust and bake gently in a water bath until just set with a slight wobble.
Cool and chill until firm.
Slice into neat wedges to show the purple colour.
