Wow we really like this! Ube has a very mild flavour, so by all accounts this is just a regular extra creamy smooth cheesecake, but prettier thanks to the beautiful purple colour provided by ube. In addition, its floral, nutty and vanilla-like notes erase any of the typical sourness you get with the regular cheesecake. Final result – ultra creamy, pleasant and exceptionally beautiful dessert!
Ube is a purple yam native to the Southeast Asia and predominantly used in the Filipino cuisine. It’s often used in desserts to provide sweetness and colour.
From now on, this is how I make my no-bake cheesecakes going forward! Ube jam and extract could be purchased online from retailers such as Amazon.
Ube Cheesecake
Ingredients
- For the Crust:
2 cups Graham cracker crumbs (about 16 full sheets)
1/3 cup brown sugar
1 tsp vanilla
1/4 tsp kosher salt
1 stick butter, unsalted and melted
- For the Cheesecake:
1 1/2 cup heavy cream
1/2 cup powdered sugar
pinch of salt
3 bricks (8-oz each) of cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream, at room temperature
2 tsp lemon juice
1 tsp vanilla extract
1/2 cup Ube jam
5 to 6 tsp of Ube extract (that’s right, that much! – about 1.5-2 TBSP)
Directions
- Line 8×8 square pan with parchment, making sure it overhangs so it’s easier to lift the cheesecake out later.
- Melt butter in a medium pot, stir in 1/3 cup brown sugar, followed by Graham cracker crumbs. I do this step in a food processor (process the crumbs and sugar and pour in the melted butter with the food processor running.) Press it really well into a prepared pan – maybe use a measuring cup to really press it down. Place in the freezer for 15-20 minutes while you work on the cheesecake filling.
- Whip cold heavy cream with 1/2 cup powdered sugar and a pinch of salt to stiff peaks with a whisk attachment. Transfer to a clean bowl and set aside.
- In the same mixing bowl (no need to clean it,) beat cream cheese with a paddle attachment. Stop the mixer at least once and be sure to scrape up the sides and the bottom of the bowl, to avoid lumps in the cheesecake. Add 1/2 cup granulated sugar and beat for 5-6 minutes until light and fluffy, ensure there are absolutely no lumps. Lower the speed and beat in lemon juice, sour cream, vanilla, ube jam and ube extract. Stop the mixer at least once to scrape down the sides.
- Fold 1/3 of the whipped cream into the cream cheese with a whisk to lighten it. Then switch to a rubber spatula and gently fold in the rest of the whipped cream in. Pour the cheesecake over your prepared crust. Smooth out the top with a back of a spoon. Cover with plastic wrap. Refrigerate for at least 8 hours until set.
Notes
- I reserved some plain cream cheese mixture (just a few spoonfuls, separately folded a bit of whipped cream in it and dolloped it on top of the cheesecake to make the beautiful white and purple floral swirls on top.)
