Looking for an impressive dessert for your next gathering? You gotta try this Ube Cheesecake!
It’s a delectable fusion of New York cheesecake and the vibrant flavor of ube, a Filipino purple yam. Ube cheesecake is gaining worldwide popularity, and we’ve got the perfect recipe for you.
In this article, we’ll share tips for making the best cheesecake, including the water bath method and a coconut cookie crust. Plus, don’t forget the coconut whipped cream topping!
Get ready to wow your guests with this stunning dessert.
- Ube cheesecake is a unique and impressive dessert with a beautiful purple color.
- Tips for making the best cheesecake include using room-temperature ingredients, adding eggs one at a time, tapping the pan to release air bubbles, and chilling the cheesecake completely before cutting it.
- The water bath method can be used to bake the cheesecake for even heat distribution and to prevent water from seeping into the cheesecake.
- The ube cheesecake recipe uses a coconut cookie crust and can be served with a dollop of coconut whipped cream.
To make the perfect Ube Cheesecake, follow these step-by-step instructions.
Start by making the graham cracker crust. Mix ground graham crackers with melted butter and press into a spring-form pan.
One of the best things about cheesecake is the texture: velvety, smooth, thick, creamy, and with a beautiful melt-in-the-mouth sweetness. Without these characteristics, cheesecake would miss the air of indulgence we know and love.
Next, blend softened cream cheese with ube jam, sour cream, condensed milk, white chocolate ganache, and ube extract for the filling. Strain the filling for a smooth consistency, then fold in whipped cream.
Pour the mixture into the crust, swirl to remove air pockets, and refrigerate for at least 6 hours.
Serve slices with coconut whipped cream and shredded coconut on top.
To make a smooth and crack-free Ube Cheesecake, use room-temperature ingredients and avoid opening the oven door while baking.
Bring your cream cheese, eggs, and other ingredients to room temperature before starting. Add eggs one at a time, beating them in just until blended. Tap the pan on the counter to release any air bubbles.
Let the cheesecake cool gradually inside the turned-off oven to prevent cracks.
Enjoy with coconut whipped cream for a delicious dessert.
To achieve a perfect Ube Cheesecake, use the water bath method for even heat distribution. Place the cheesecake pan in a larger roasting pan filled with hot water on the lower rack of your oven. This method prevents cracking and drying out, resulting in a creamy and smooth texture. It also prevents unsightly cracks and ensures even baking, creating a consistent texture.
However, transferring the hot water-filled pan into the oven can be tricky and there’s a risk of water seeping into the cheesecake if not properly sealed. This method requires extra effort and time compared to regular baking methods.
To determine if your Ube cheesecake is done baking, check the edges for a slightly puffy and golden brown color. Gently shake the pan to see if the center jiggles slightly, indicating it’s still slightly undercooked. Avoid using a toothpick to prevent cracks.
If the center is too liquid, continue baking for a few more minutes. Following these guidelines will result in a perfectly baked Ube cheesecake with a smooth and creamy texture and a delightful Ube flavor.
To make a coconut cookie crust for your Ube cheesecake, combine 1 ½ cups of crushed coconut cookies with 6 tablespoons of melted butter. Press the mixture into the bottom of a springform pan and refrigerate for 30 minutes.
This crust adds a delicious crunch to the creamy ube cheesecake and pairs well with coconut whipped cream topping. It’s a simple and tasty addition to impress your family and friends.
Serve your Ube cheesecake with coconut whipped cream for a delicious tropical twist. The coconut whipped cream complements the rich and earthy flavor of the Ube cheesecake, enhancing the overall taste.
The smooth and creamy texture of the whipped cream contrasts perfectly with the dense and velvety texture of the cheesecake.
The white and fluffy whipped cream creates a beautiful contrast against the vibrant purple color of the Ube cheesecake, adding visual appeal.
Topping the cheesecake with coconut whipped cream completes the coconut theme of the dessert, creating a harmonious and delicious dessert experience.
Your guests will be impressed by the combination of flavors and textures.
To make a no-bake Ube cheesecake, you need ground Graham Crackers or Biscoff cookies for the crust. You can add toasted desiccated coconut for a tropical taste. Adding sugar will make the crust sweeter.
If you don’t have Ube Jam, you can make your own by cooking and mashing purple yam. Alternatively, you can use other fruit jams or preserves.
These ingredients and substitutions will help you create a delicious Ube cheesecake.
To make a no-bake ube cheesecake, follow these steps:
Grind graham crackers or cookies and mix with melted butter for the crust. Press into a springform pan lined with parchment paper.
Mix milk or heavy cream with white chocolate in a separate bowl and let it cool.
Whip cream until medium-stiff peaks form and set aside.
In another bowl, cream softened cream cheese. Add Ube jam, sour cream, condensed milk, white chocolate ganache, and Ube flavoring. Mix well.
Pour the Ube mixture into the pan. Swirl with a skewer to remove air pockets. Shake the pan to level the top.
Refrigerate the cheesecake for at least 6 hours or overnight to set. Freeze for an hour before serving for easy removal.
Serve with Ube jam or coconut whipped cream as desired.
This no-bake ube cheesecake recipe highlights the delicious ube flavor. Enjoy the creamy texture and unique taste of this delightful dessert!
To achieve a smooth consistency, you can strain the cheesecake filling. This step is optional but can help ensure a creamy, lump-free filling. Place a fine-mesh strainer or sieve over a bowl and pour the filling into it. Use a spatula to press the filling through, leaving behind any solids. This will create a velvety texture.
After straining, fold in whipped cream for lightness and richness. Pour the smooth mixture into the prepared pan, swirling with a cake tester to remove air pockets. Shake the pan to level the top.
Straining will enhance the deliciousness of your creamy cheesecake.
To achieve a firm and well-shaped no-bake Ube cheesecake, refrigerate it for at least 6 hours or overnight before serving. The longer you chill it, the better the texture and flavor will be.
When ready to serve, let the cheesecake sit at room temperature for 15-30 minutes to soften slightly. Serve with Ube jam or as a topping, and consider adding coconut whipped cream for extra indulgence.
To get clean slices, use a knife soaked in hot water and wiped with a paper towel before each cut.
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months for best quality.
Ube cake variations include ube chiffon, ube leche flan, ube roll, ube macapuno, and ube brazo de mercedes. They highlight the flavor and color of ube in different ways.
Ube can be used in savory dishes like mashed potatoes, pasta, bread, soup, and pizza, adding a unique twist with its vibrant color and sweet flavor.
Ube latte, ube smoothie, ube milkshake, and ube bubble tea are some popular drinks that feature the flavor of ube. These beverages are enjoyable on hot days.
Ube snacks or treats include ube chips, ube popcorn, ube puto, ube mochi, and ube pastillas.
Ube is a key ingredient in Filipino desserts such as halo-halo, bibingka, kakanin, and espasol, adding both a vibrant color and sweet flavor. These treats are a must-try to fully appreciate the deliciousness of ube.