Yam Layer Cheesecake

Recipe & Photo from Yam Layer CheeseCake

Preparation:

- Prepare one 7” square sponge Cake cut into 3 layers.  Click here for recipe.

Ingredients for Filling: 
- 250g Creamcheese
- 80g Caster sugar 
- 40g fresh milk

-  350g Yam puree (steam and mashed into puree)

-  1 tsp yam paste

-  1 tbsp gelatine + 3 tbsp water  

- 200g whipping cream + 15g caster sugar 
-  100g top whipping cream (whipped) 

Method: 
1. Beat cream cheese and sugar till smooth (about 3 mins).  
2. Add in yam puree and fresh milk, mix well at low speed.  Put aside.

3. Mix gelatine with water and double boil till dissolved.  Put aside.

4. In another mixing bowl, whisk whipping cream with sugar till slightly stiff (about 1.5 to 2 mins), add into yam cheese mixture (in step 2) and mix well.  
5.  Pour gelatine solution (in step 3) into and stir till combine (don't over mix).  
6. Place 1 layer of sponge cake onto a loose form tin. Divide yam cheese mixture into 4 portion and spread one portion to 1st layer and evenly distributed.  
7. Cover with the 2nd layer of sponge cake and spread another portion of yam mixture. Repeat the same for the top layer and cover the remaining at all sides. Freeze for 30 mins to a hour before piping.  
8. In a  mixing bowl, whip top whipping cream till stiff and pipe pattern and decor as desired. 9. Chill in fridge for min. 3 hours before serving.