Triple-Layer Yaki Imo Basque Cheesecake
A leveled-up Basque cheesecake featuring a buttery graham cracker bottom, smooth roasted Japanese sweet potato paste (yaki imo), and a silky, sweet potato-infused Basque cheesecake top.
Servings: 6 inch
Calories: 310kcal
Equipment
- 1 6" x 3" Round Cake Pan
Ingredients
Graham Cracker Crust
- 65 g Graham cracker crumbs
- 28 g Unsalted butter (melted)
Sweet Potato Paste Layer
- 200 g Roasted Japanese sweet potato paste (Yaki Imo)
- 20 g Granulated sugar
Yaki Imo Basque Cheesecake Layer
- 225 g Cream cheese (room temperature)
- 100 g Roasted Japanese sweet potato paste (Yaki Imo)
- 50 g Granulated sugar
- 14 g Pure maple syrup
- 93 g Whole eggs (approx. 2 large eggs, room temperature)
- 11 g Pastry flour (sifted)
- 110 g Heavy cream (36–40% fat)
Instructions
- Line a 6-inch round cake pan (with a removable bottom or deep springform) with two overlapping layers of crumpled parchment paper, pressing them smoothly into the bottom and up the sides.
- Place whole graham crackers in a sealed ziplock bag and crush them fine using a rolling pin, or pulse them in a food processor.
- In a small bowl, or Ziplock back, combine 65g of the graham cracker crumbs with 28g melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
- Smoothly mix 200g of roasted yaki imo paste with 20g sugar until silky. Spread evenly over the cooled graham crust using an offset spatula.
- In a food processor, blend the softened cream cheese, 100g yaki imo paste, 50g sugar, and maple syrup until completely smooth.
- Add the room-temperature eggs one at a time, pulsing until incorporated.
- Followed by the heavy cream and sifted pastry flour.
- Pour the finished batter through a fine-mesh strainer into a clean bowl or measuring pitcher to remove any stray sweet potato fibers for an ultra-silky finish.
- Tap the batter bowl against the counter to release large air bubbles, then pour gently over the sweet potato layer. Bake in a preheated oven at 230°C (445°F) for 15 minutes, then reduce heat to 210°C (410°F) for 12 minutes.
- Remove from the oven while the center remains soft and jiggly. Set the pan on a wire rack and let cool completely to room temperature (about 1.5 to 2 hours). Do not attempt to unmold or slice while warm.
- Cover the cooled pan loosely with foil and refrigerate for at least 8 hours (preferably overnight) to set the custardy Basque center and establish clean layers for slicing.
Using two layers ensures extra protection against leaking and gives the cake its classic rustic, pleated edges
(Optional for Conventional Ovens): If the top is not deeply caramelized after 27 minutes of total bake time, turn on the top broiler for 2 to 3 minutes to achieve that dark caramel-brown crust.
Notes
- Oven Calibration: Convection ovens execute this recipe cleanly at 230°C (445°F) for 15 minutes followed by 210°C (410°F) for 12 minutes. Conventional home ovens may require 2 to 3 minutes under the top broiler at the very end to achieve the signature burnt top.
- Sweet Potato Selection: Use Japanese sweet potatoes like Beni Haruka or Satsumaimo. Roast them whole until very soft, peel, and pass through a fine-mesh sieve or food processor to achieve a smooth, velvety paste.
- Clean Slicing: Dip a long knife in hot water and wipe clean between each cut to reveal clear definition across the three layers.
Nutrition
Serving: 110g | Calories: 310kcal | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 160mg | Sugar: 18g