Purple Yam Cheese Cake (Gluten Free)

I have been experimenting again, and this one was exciting for me because I love steamed cakes and Asian inspired food. I went to my local Asian market and picked up these last week. I needed to replenish my stock of black sesame seeds.

Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

I loved the colour of the yam paste and couldn't wait to try it out; but alas, I was overwhelmed by the many ideas floating around my head. So, I had a cup of  Pukka Harmony tea and dug out a recipe card I've had since 2004. I have made this Japanese cheese cake before and decided this is what I will do. 

Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

I halved the recipe, for two reasons; firstly I didn't want to waste ingredients in case it didn't turn out well, and secondly if I made a normal sized cake I would no doubt eat too much! I know myself. 


The Low Down:
These cakes will supply you with lots of nutrients including selenium, magnesium, calcium, B2, B12, phosphorus, manganese. Chia seeds giving added fibres and omega fatty acids.



Purple Yam Cheese Cake (Gluten Free)

Ingredients
(serves 8)


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Base
(for one small cake base)


Preparation

Preheat oven 170 degrees

Oil your cake pan and cut out parchment paper to size, put the parchment paper in the oiled cake pans - the oil will help the parchment stick. 


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers


Should look like this:

Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Break and separate the egg yolks from the egg whites, place in separate bowls. Add the pinch of salt to the egg whites and place in fridge till ready to use. 

Next, mix the cream cheese and yam paste in a bowl and add the lemon rind, combine well.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Add the egg yolks a little at a time and combine well (now you will notice here that the colour of my lovely yam paste changed, this is the reason I added a base to the cheese cake.) set aside.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Remove the egg whites from the fridge and using an electric whisk, whisk till form soft peaks, and hold its shape.

Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Using a sieve gently sieve in cornflour and combine well, make sure you don't have any lumps.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers


Fold in the egg whites in 3 lots, fold in gently DO NOT whisk!

Copyrights to images reserved Alicia Lewis @ KitchenTakeovers


To make up the base, simple add all the ingredients listed for the base and combine in a separate bowl, till it forms a thick paste - like this.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Add the yam and chia seed paste in the bottom of the cake pans and leave to the side, in my case I only used this base on one of the cake pan as I didn't know how it would turn out.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Pour the cake batter mix into the lined cake pans, set on a baking tray.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers

Baking stage 1:
Pour the cheese cake batter mix into the lined cake pans, set on a baking tray. Pour hot water in the tray and bake for 20 minutes (I had to bake them for longer due to the wetter than normal texture) 

Baking stage 2: 
Turn the oven down to 160 degrees after 20 minutes (stage 1) and bake for a further 20 minutes on this lowered temperature.

Baking stage 3:
Turn off the oven and leave the cakes in the oven with the fan on for a further 15 minutes, the remaining lowered heat will finish the baking process. 

Remove from oven and test with a tooth pick or a clean knife, if it comes out clean its done! if not bake for a further 10 minutes and check again. leave to cool before removing the parchment paper.

#Be careful though as constantly removing your cake can cause it sink, or go a bit flat.


Copyrights to images reserved Alicia Lewis @ KitchenTakeovers


You are done! tasty, soft, delicious cheese cake. With a super healthy base and not loaded with extra calories from added sugar or fat.


Bon App├ętit!!



Copyrights to images reserved Alicia Lewis @ KitchenTakeovers











*** Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or  to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***

Labels: , , ,