Crispy Crumble Ube Cheesecake, Sweet Purple with Contrasting Textures

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• 180 grams graham crackers, finely crushed
• 90 grams unsalted butter, melted (for the crust)
• 250 grams steamed purple sweet potato, mashed until smooth
• 500 grams cream cheese, room temperature
• 150 grams granulated sugar
• 3 eggs, room temperature
• 120 grams sour cream
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• 1 tsp purple sweet potato paste (optional, for a more vibrant color)
• 1/4 tsp fine salt
• 100 grams medium-protein all-purpose flour (for the crumble)
• 60 grams brown sugar (for the crumble)
• 60 grams cold butter, cut into small cubes (for the crumble)
• 30 grams roughly chopped almonds (for the crumble)

👩‍🍳 Instructions

1. 1 Preheat the oven to 320°F (160°C). Lightly grease a 8-inch (20 cm) round springform pan with butter, then line the bottom and sides with parchment paper.
2. 2 Make the crust: mix the crushed crackers with melted butter until evenly combined and resembling wet sand. Press firmly into the bottom of the pan using the back of a spoon. Bake for 8 minutes, remove, and set aside to cool slightly.
3. 3 Make the crumble: combine the flour, brown sugar, and chopped almonds in a bowl. Add the cold butter and rub it in with your fingertips until it forms coarse crumbs resembling coarse sand. Store in the fridge while you prepare the cheesecake batter.
4. 4 Beat the cream cheese with a mixer on medium speed for 2 minutes until smooth and lump-free. Add the granulated sugar and beat for another 2 minutes until fully combined.
5. 5 Add the eggs one at a time, beating on low speed just until combined after each addition so the batter doesn't incorporate too much air.
6. 6 Add the mashed purple sweet potato, sour cream, cornstarch, vanilla, purple sweet potato paste, and salt. Beat on low speed until the batter is smooth and evenly purple, about 2-3 minutes.
7. 7 Pour the cheesecake batter over the cooled crust. Smooth the surface with a spatula.
8. 8 Sprinkle the cold crumble evenly over the surface of the batter; don't press it down so it stays crispy once baked.
9. 9 Bake at 320°F (160°C) for 55-65 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken, and the crumble looks golden brown.
10. 10 Turn off the oven, crack the oven door open slightly (prop it with a wooden spoon), and leave the cheesecake inside for 1 hour so it doesn't crack from a sudden temperature change.
11. 11 Remove from the oven and let cool at room temperature until completely cool, then cover and refrigerate for at least 6 hours or overnight so the texture sets perfectly.
12. 12 Remove from the pan and slice with a knife dipped in hot water and wiped dry between each cut for neat, clean slices.

💡 Tips

📊 Nutrition Facts / serving

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