Adzuki (Red Bean) Cheesecake

I was looking up healthier dessert recipes, and found this Adzuki (red bean) cheesecake. Although the recipe was written for an 8-inch spring form pan, I baked mine in a 9 inch spring form pan and still turned out well! I also baked mine in a room temperature water bath, instead of a boiling hot water bath. To prevent cracking, I used room temperature eggs and cream cheese, and left the cheesecake in the oven without opening the oven door for at least an hour after it was done baking. I tried piping extra red bean paste onto the cheesecake, but was not very successful because the red bean paste was sticking to the piping tip.

Adzuki (red bean) cheesecake (~from Joy’s Cozy Oven)

Makes an 8-inch cheesecake (baked mine in a 9-inch spring form pan)

Ingredients
For the crust:
1 cup grounded Parle-G biscuits (used graham cracker crumbs)
1/4 cup  milk powder
1/4 cup unsalted butter, melted
3 tablespoons sugar
1/4 tsp salt
3 tablespoons toasted black sesame seeds

For the cheesecake filling:
2 8-ounce packages of cream cheese, room temperature
1/2 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 cups red bean paste, plus extra for decoration (If you think store bought red bean paste is too sweet, go ahead and make your own! I mixed 1 cup of store bought and 1 cup of homemade unsweetened red bean paste) (used 1 can of sweet red bean paste)
1/2 cup heavy cream
2 large eggs, room temperature

Directions
For the crust:

Preheat oven to 350°F. Butter a 8 inch springform pan, line the bottom of the pan with parchment paper.

Add grounded Parle-G biscuits, milk powder, black sesame seeds, sugar, salt and pulse to mix together.

Add the melted butter and mix until combined and moist crumbs form. Press the crumbs into the bottom of prepared pan and bake for about 8-10 minutes (baked 7 min) until set and edges are golden.

Remove from oven and allow to cool. Spread half of the red bean paste in an even layer over the crust.

For the cheesecake:

Preheat oven to 350°F.

Place a kettle of water on to boil. (did not do this step)

With a hand mixer beat the sugar, cream cheese, and salt on medium low speed until smooth and creamy.

Mix the remaining red bean paste with the heavy cream and vanilla until smooth, then add to the cream cheese mixture and mix until combined.

Scrape the bowl down and with the mixer on low, add the eggs, mixing well. Pour into cooled crust.

Pour boiling water into a larger baking dish and place it on the rack below the cheesecake pan. (used regular water instead) Place the cheesecake on the rack above the water bath pan. Bake for about 30-40 mins. (baked 30 min)

Turn off the oven and with the oven door slightly open, leave the cheesecake in the oven to cool for about 1 hr. mins. Remove from the oven and cool to room temperature then chill in the fridge for at least 4 hours. Remove from pan, decorate, and enjoy!