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A creamy cheesecake made with ube, the purple yam, on a buttery biscuit base. Naturally vivid, mild and nutty. Serves 8.
Crush the 150 g graham crackers to fine crumbs, mix with the 5 tablespoons melted butter, then press firmly into the base of a 20 cm springform tin. Chill while you make the filling.
Beat the cream cheese with the sugar until smooth, then beat in the 3 eggs one at a time, followed by the 200 g mashed ube, the 150 ml cream and the vanilla, until smooth and evenly purple.
Pour the filling over the crust. Set the tin in a water bath and bake at 160°C for 55 to 70 minutes, until the edges are set but the centre still has a slight wobble.
Cool to room temperature, then chill in the fridge for at least 4 hours, or overnight, until firm.
Run a knife around the edge, unclip the tin and slice into neat wedges with a warm knife to show the purple colour.
