IMAGE ©Jamie Kim

Halloween Basque Cheesecake

Name: Halloween Basque Cheesecake
Total time: 15 h 30 min
Yield: 8 SERVINGS | 1 slice
Ingredients: 16 oz cream cheese, room temperature; 3/4 cup brown sugar; 1 tsp vanilla extract; 3 large eggs, room temperature; 3/4 cup heavy cream; 1/4 cup purple sweet potato powder; black cocoa powder, to dust; marigolds or other edible flowers, to decorate

a sweet treat recipe

16 oz	cream cheese, room temperature
¾ cup	brown sugar
1 tsp	vanilla extract
3 large	eggs, room temperature
¾ cup	heavy cream
¼ cup	purple sweet potato powder
	black cocoa powder, to dust
	marigolds or other edible flowers, to decorate

a sweet treat recipe

by Jamie Kim

jamies-farm.com

Jamie is the founder of Jamie’s Farm, an award-winning granola company based in New York. Her love for food started early in high school while working at a 3 Michelin star restaurant and cooking for her friends and family. When she’s not working on her granola business, she enjoys food photography and developing recipes.

This striking Basque cheesecake features a creamy layer of rich cream cheese blended with purple sweet potato powder for a subtle color twist. Topped with a dusting of black cocoa and adorned with edible flowers, it’s a spooky yet delightful dessert perfect for Halloween celebrations.

TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 15 H
TOTAL | 15 H 30 M

8 SERVINGS | 1 slice

SPECIAL EQUIPMENT:
6-INCH CAKE TIN
MIXING BOWLS
ELECTRIC MIXER*

Preheat the oven to 465F and line a 6 inch cake tin with parchment paper.

Place the cream cheese in a large bowl and beat until smooth.

Add the sugar and mix until well combined.

Add the vanilla extract, eggs, and cream. Beat until smooth.

Divide the batter in half, into two bowls. In one bowl, mix in the purple sweet potato powder.

Pour the purple sweet potato batter on the bottom of the lined cake tin. Then pour in the rest of the batter on top.

Bake for 25 minutes or until the top is brown, and the middle is slightly jiggly.

Once the cake is done, keep the cake in the oven for 15 minutes with the oven door open ajar. This will allow the cake to slowly adjust to the cooler temperatures without collapsing.

Remove the cake and place it in the fridge to cool overnight.

To serve, dust the cake with black cocoa powder and decorate with marigolds.

5 days

Ensure that the cream cheese and eggs are at room temperature for a smooth batter. This helps achieve a creamy texture without lumps.

Keeping the oven door ajar while the cheesecake cools helps prevent it from cracking by allowing it to adjust gradually to room temperature.

6-Inch Cake Tin: A smaller cake tin is ideal for this recipe; make sure it’s lined with parchment paper for easy removal.

Mixing Bowls: At least two medium-sized bowls are needed to separate the batter.

Electric Mixer: A stand mixer or hand mixer will help achieve a smooth, creamy texture for the batter.

4.7

purple sweet potato

powder

Derived from purple sweet potatoes this powder finds its niche as a natural food coloring; it can impart a delightful shade of purple to cakes, pastries, frostings, and candies without the need for artificial dyes.

0.25 oz - PORTION$0.50

2 oz - JAR$4

2 oz - REFILL$3

8 oz - REFILL$9

0.25 oz - PORTION $0.50

ADD TO CART

5.0

black cacao

low fat (10-12%)

powder

Black Cacao Powder, with its deep black color and smooth flavor, is perfect for visually striking, richly flavored baked goods and desserts.

0.28 oz - PORTION$0.50