Yam Paste Cheesecake (Orh Nee Cheesecake)

    7 hours

    I love Orh Nee. And I love cheesecake. After my previous attempt on Yam Cheesecake, I decided to further tweak my recipe to turn it into Orh Nee Cheesecake. This is the best I could come out with after 2 tests and trials. My first trial on the topping wasn’t quite successful. The cream didn’t quite set even though gelatine was added in. Also, the coconut taste was a little overwhelming. In short, the coconut was the star and the yam was almost non-existent. Definitely a no-no. Furthermore, judging from how slow the slices of cake were wolfed down, I knew this version was a failure. Then I decided to stick to sour cream topping. I hesitated quite a while to be honest, because i simply can’t imagine sour cream and coconut milk together. Won’t it taste like some expired coconut milk?!? But guess what? It did not! The truth is, the combination blew me away! I LOVE IT! And the family LOVE it!


    Central Region, Singapore
    6 people made this

    Makes: 1 cake

    • 140g Oreo Cookies, without the cream
    • 70g melted butter
    • 500g cream cheese
    • 120g castor sugar
    • 2 1/2 eggs
    • 150ml whipping cream
    • 1/2 tsp salt
    • 1 3/4 cup mashed yam, peeled, steamed, pureed
    • few drops of purple colouring (optional)
    • 1 cup sour cream
    • 2 tbsp sugar
    • 1 1/2 tbsp coconut milk

    Prep:1hr  ›  Cook:2hr  ›  Extra time:4hr chilling  ›  Ready in:7hr 

    1. Finely ground the cookies. Pour warm butter over cookies. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour.
    2. Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing until just incorporated.
    3. Gradually add whipping cream, alternate it with mashed yam and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).
    4. Bake at 150C for 60-75 minutes or till the edge of filling is set and center is slightly wobbly. Cool on rack for 5 minutes.
    5. Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 5 minutes at 150C.
    6. Cool cheesecake completely in pan on rack, about 1-2 hours.
    7. Cover and chill until cold, for at least 4 hours.


    Makes an 8" cake. Feel free to bake the cake in water bath but if you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. alternately, you can just slide in a tray filled with water just beneath the rack.

    See it on my blog

    Check out this recipe from Maameemoomoo's blog!

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    I tried this Yam Cheese Cake yesterday, is really nice. Tq so much.  -  25 Mar 2015