What Is Ube Cheesecake?

Not to be confused with Ube cake. Ube cheesecake, also known as purple yam cheesecake, is a Filipino cheesecake made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar, and butter). It can be prepared baked or simply refrigerated.

How do you make Ube cheesecake?

This cheesecake recipe uses ube flavors and it comes in fun, petite purple cakes. 300 grams fresh purple yam (ube), boiled and mashed until smooth (about 1 1/2 cups) Preheat oven to 350°F.

What does ube jam cheesecake taste like?

This no-bake cheesecake made with ube jam has an amazingly creamy, sweet, soft filling, all surrounded with a cookie crust. Thanks to the coconut milk in the jam, it tastes almost tropical! And that beautiful purple hue is all-natural.

What are the best ube recipes on YouTube?

Try Ube Cake (Filipino Purple Yam Cake) – it’s one of the most popular recipes on TUB. Ube Cupcakes and Ube Chiffon Cake are also fast becoming everyone’s favourite. You’ll also love these Ube Bread Rolls with Toasted Coconut. Craving for ice cream? I have Homemade Ube Ice Cream for you too!) Can you tell I just love ube?

How do you make Ube cheesecake?

This cheesecake recipe uses ube flavors and it comes in fun, petite purple cakes. 300 grams fresh purple yam (ube), boiled and mashed until smooth (about 1 1/2 cups) Preheat oven to 350°F.

What does cheesecake taste like?

The cheesecake is a gorgeous purple hue from the ube and it has the perfect thick yet yeilding, creamy texture. Each bite fills your mouth with unrelenting waves of ube flavor. It is supremely creamy, rich, tangy and sweet.

What are the best ube recipes on YouTube?

Try Ube Cake (Filipino Purple Yam Cake) – it’s one of the most popular recipes on TUB. Ube Cupcakes and Ube Chiffon Cake are also fast becoming everyone’s favourite. You’ll also love these Ube Bread Rolls with Toasted Coconut. Craving for ice cream? I have Homemade Ube Ice Cream for you too!) Can you tell I just love ube?

Ube cheesecake – Wikipedia

Not to be confused with Ube cake, which is a kind of banana cake.

Cheesecake made with ube CourseDessertOriginationPoint of departure Philippines Temperature at which food is served Cold Ingredients that are essential Ube halaya, cream cheese, ube halaya Ube cheesecake recipe from a cookbook

This cheesecake recipe is constructed with a foundation of crushed graham crackers and a top layer of cream cheese and ube halaya.It is also known as purple yam cheesecake in some parts of the world (mashed purple yam with milk, sugar, and butter).It may be baked or just chilled according on your preference.

Its tint is notably purple, as are the colors of other ube sweets in the Philippines.

Description

Ube cheesecake is often made with a base of broken graham crackers (cookies, digestive biscuits, and broas can also be used), sugar, and butter.Ube cheesecake is typically served chilled.The ingredients are combined together, then shaped into the appropriate shape before being chilled until it is firm.

Ube halaya is produced separately, either by preparing it from scratch or by utilizing pre-made ube halaya in jars purchased from a store.On top of the foundation is a mixture of cream cheese, vanilla extract, and (optionally) condensed milk, which has been blended together.In most cases, this layer is far thicker than the basal layer.Eggs are commonly included in baked versions of the dish.Before serving, both the baked and unbaked versions should be refrigerated.

Variants

Ube cheesecake may be prepared either cupcakes or bars, depending on your preference.It is also simple to make changes to the components.Rather than using cream cheese, it is possible to make it with traditional queso de bola (bola cheese).

A number of toppings or extra ingredients can be used in the foundation, such as coconut, roasted peanuts, whipped cream, or buttercream, among others.

See also

  • The Mango Float
  • Silvana
  • Ube cake
  • Brazo de Mercedes
  • Crema de fruta
  • Ube ice cream
  • Sans rival
  • Silvana

Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)

Everything you’ve ever desired in an ube dessert may be found in this ube cheesecake!Ube cheesecake filling is placed on top of a crispy coconut cookie crust and then topped with creamy coconut whipped cream to create this decadent dessert.(Are you a fan of ube?

Take a look at this recipe for Ube Cake (Filipino Purple Yam Cake) — it’s one of the most popular on TUB.Ube Cupcakes and Ube Chiffon Cake are also quickly gaining popular among the general public.If you like Ube Bread Rolls with Toasted Coconut, you’ll enjoy these as well.Do you have a craving for ice cream?I’ve got some Homemade Ube Ice Cream for you as well!) Can you tell I’m a big fan of ube?I don’t make my own ube halaya or jam (update: I have finally figured it out!

You should try making your own (see my recipe for ube halaya, which is very excellent), but when I get my hands on the really nice ones, like the Good Shepherd brand, I’m known to do one of two things.Because I’m scared it will be years before I can get my hands on another jar, I either consume it directly from the jar without pausing, or I look at it tenderly and ration it so that it lasts for months.Other times, especially special occasions, when someone from home is kind to me and provides me with more jars of ube jam than I can bear, I use the jam to make baked goods.And it’s truly become one of my favorite substances to work with in the last several years (a very close second to lemon).

  • And this is by far my favorite ube recipe out of all the ones I’ve published so far.
  • It’s just unbelievably delicious.
  • This is dangerously nice.
  • You won’t be able to stop yourself from devouring it.
  • Furthermore, because of the stunning purple color, it exudes a certain wow factor that is guaranteed to wow your family and friends.

Ube cheesecake

  1. I understand that ube is a foreign and unfamiliar word to many of you.
  2. The simplest explanation is that it is purple yam from the Philippines (my post on Ube Waffles has more information about it).
  3. Filipinos mostly utilize it to make sweets, the most popular of which is ube halaya, or ube jam.
  4. Filipino cuisine hasn’t fully reached the public yet (unlike Chinese or Korean cuisine), which is a shame because it is so distinct and delectably good.
  5. Ube, on the other hand, has been making sluggish but steady progress, appearing on more and more menus and in more and more restaurants throughout the world.
  6. And with good reason.
  1. The humble ube is a delectable treat!
  2. Like this ube cheesecake, for example.
  3. Ube jam and ube extract are added to the famous New York cheesecake recipe to make it even more delicious.
  4. It has the same fundamental components as the classic New York cheesecake recipe: cream cheese, eggs, and sour cream.
  5. Related: No-Bake Mini Cheesecakes: The Ultimate Recipe

Tips for making the best cheesecake

  • Don’t let the fact that it’s a cheesecake scare you away. While cheesecakes are arguably more difficult to bake than a conventional cake, there are a few simple steps you can take to ensure a flawlessly smooth, creamy, and crack-free cheesecake each and every time: Start with components that are at room temperature. Using this method, you will have a smooth cheesecake batter that will be less likely to break later on.
  • Add your eggs one at a time and beat for about 15 seconds, or until everything is well combined. Make sure not to overmix the batter because you don’t want to integrate too much air into it.
  • Several times on the counter before placing your cheesecake in the oven can help to remove any air bubbles that may have gotten trapped in the batter.
  • The most important thing is to be patient! Don’t be tempted to open the oven door to check on your cheesecake
  • you want your cheesecake to cool gradually as well as it cooks in there. Once it’s finished, turn off the oven but leave the cheesecake in there for approximately an hour with the oven door slightly ajar. Also, make sure the cheesecake is properly chilled before serving. You should wait until it has completely hardened before cutting into it.

Associated with: Japanese Cheesecake

What about the water bath (or bain marie)?

  1. The traditional method of baking cheesecakes is in a water bath, in which you wrap your springform pan in aluminum foil and lay it on top of a roasting pan half-filled with boiling water.
  2. To do this, a mild and even heat should be applied all over the cheesecake.
  3. My issue with this approach has always been leakage — no matter how securely I covered my cheesecake, water would always find its way into it.
  4. Fortunately, I discovered a new method of baking cheesecakes that eliminated all of the mess and hassle.
  5. I just bake my cheesecake on the center rack of the oven while a roasting pan filled with boiling water is placed on the lower rack.
  6. Every time, there are no cracks or leaks, just perfectly creamy cheesecakes!
  1. Of course, you can continue to bake cheesecakes in a water bath if you want, but I hope you will also experiment with this new way.
  2. It completely changes the game.
  3. Related: Cheesecake with a Salted Caramel Apple Filling and Pecan Crisp Topping

How to know when the cheesecake is done baking

  • Another question I receive frequently is how to determine when the cheesecake has finished baking. In order to determine whether a cheesecake is done, a toothpick should be inserted in the center of the cake. Otherwise, the cheesecake would most likely crumble and fall apart. Signs to look out for include: While the sides of the cheesecake should have a small puffiness to them, the center should be virtually set but still somewhat unstable (not soupy).
  • When you gently shake the pan, you should see that the center is jiggling ever so little. As the cheesecake cools, the center portion will solidify.

Still a long way from where you want to be? Continue baking, but keep a close eye on your cheesecake to ensure it does not overcook.

Coconut cookie crust

  1. Back to the ube cheesecake, which is just delectable!
  2. You may have noticed that I used a coconut cookie crust for the second time.
  3. This is, without a doubt, my favorite crust to prepare!
  4. There’s a valid explanation behind this.
  5. It’s quite basic, yet extremely effective.
  6. I used it for this Dreamy Creamy Meyer Lemon Pie, these Creamy Lime Bars, and The Best Lemon Cheesecake Ever, which is one of the most popular recipes on TUB!

How to make coconut whipped cream

  1. The coconut whipped cream is also quite delicious.
  2. My No Bake Pineapple Coconut Cream Pie was enhanced by using it as a topping, and the combination of the two sweets was spectacular!
  3. It doesn’t get any easier than this to put together: Take a can of coconut cream (not milk) and place it in the refrigerator overnight.
  4. After a day or two, open the can and scoop out the solid pieces (don’t throw away the liquid parts, since they’re excellent for smoothies).
  5. Toss in the sugar and vanilla essence and continue to beat until stiff.
  6. It’s very excellent.
  1. Related: 32 Stunning Holiday Cakes to Inspire You

Stunning desserts for the holidays

Are you starting to make plans for all of the Christmas gatherings that will be heading our way? Create an unforgettable dessert for your guests by including this ube cheesecake on your menu after a fantastic lunch. Here are some great sweets you might want to try. Although it appears complicated, it is actually rather simple to build (aren’t those the best?):

  • Creme Brûlée with Irish Cream. Luxury smooth and creamy custard, wonderfully crispy caramelized sugar on top, with a small hint of booze for a somewhat deliciously boozy finish.
  • Pumpkin Cheesecake that you don’t have to bake. Featuring the flavors of autumn throughout, from the sweet and tangy gingersnap crust to the creamy pumpkin filling, this cheesecake is a must-try.

Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream

  1. Everything you’ve ever desired in an ube dessert may be found in this ube cheesecake!
  2. Ube cheesecake served over a bed of crispy coconut cookie crust and topped with creamy coconut whipped cream is rich and decadent.
  3. Preparation time: 15 minutes Cooking time: 1 hour; chilling time: 8 hours Time allotted: 9 hours 15 minutes are allotted.
  4. Course Dessert Filipino Dishes are a type of cuisine.
  5. There are 8 persons in all.
  6. 277 kcal in calories

Ube Cheesecake Filling

  • 3 big eggs, room temperature
  • 2 8-oz block cream cheese
  • 12 cup granulated sugar (may require more
  • see notes)
  • 5 oz ube jam
  • 34 cup sour cream
  • Preheat the oven to 325 degrees Fahrenheit. Prepare a 9-inch springform pan by lining the bottom with parchment paper and setting it aside
  • Combine all of the crust ingredients in a medium-sized mixing dish and toss until well moistened
  • Transfer to the pan you’ve prepared and press it down with the back of a spoon or measuring cup to make sure it’s securely packed. a place to put aside
  • To make the cream cheese fluffy, beat it on medium/high speed with an electric mixer or a stand mixer fitted with the paddle attachment for 2 to 3 minutes. After that, add 12 cup sugar and continue beating for another 2 minutes
  • Add 5 oz ube jam and 3 1/4 cup sour cream and mix well. Using an electric mixer, blend until smooth and fully blended. Make careful to break up any lumps of ube jam that may have formed (some kinds are chunkier than others)
  • Stir in 1 teaspoon vanilla essence and 3 teaspoons ube extract until well mixed. Consider tasting your batter to see whether the sweetness is to your liking. If required, add sugar 1 tablespoon at a time until the desired sweetness is achieved. Combine each egg by beating it just until it is fully incorporated. Remember to scrape the bottom and edges of the bowl to ensure that you’re getting every last inch of batter out of it
  • and Pour the batter into the pan and tap it gently on the counter to settle it. Place the baking pan on the center rack of the oven. Place a roasting pan filled with boiling water on the bottom rack of the oven
  • Bake for 30 minutes at 325 degrees Fahrenheit, then reduce the oven temperature to 300 degrees Fahrenheit and bake for another 30 minutes, or until the cheesecake is set (see blog article for suggestions on how to determine if your cheesecake is done). After turning off the oven and opening the door very slightly, let the cheesecake inside for another hour to allow it to cool gradually
  • removing the cheesecake from the oven, run a thin, sharp knife around its edges to loosen it from the pan
  • Do not remove the cake from its baking pan, since this will ruin the cake. Alternatively, you may drop it immediately into the refrigerator to chill 6-8 hours or better still overnight
  • Immediately before serving, make your coconut whipped cream by removing the canned coconut from its chilling container and scraping out the solid pieces into a small dish (or a small mixing bowl) (see notes). To make the whipped cream, combine 2 tablespoons sugar and 1 teaspoon vanilla essence till firm
  • To assemble the cheesecake, place a dollop of coconut whipped cream on top and sprinkle with shredded coconut
  • then serve.
  1. In this recipe, I use pre-made graham cracker crumbs that have been coarsely crushed
  2. Because every ube jam is unique, the amount of sugar needed for your cheesecake will vary based on the type and brand of jam you select. Before adding the eggs, taste the batter to ensure that it is the right consistency.
  3. Make careful to only utilize the solidified sections of the coconut cream while making the coconut whipped cream
  4. otherwise, your cream will be too soupy. It’s not going to come together. Alternatively, you may utilize the liquid components in smoothies and other dishes
  1. Calories: 277 kilocalories 30 g of carbohydrates 1 gram of protein 16 g of fat 10 g of saturated fat 35 milligrams of cholesterol Sodium: 138 milligrams Potassium: 77 milligrams 22 g of sugar 400 International Units (IU) of vitamin A Vitamin C: 0.2 milligrams Calcium: 39 milligrams Iron: 0.8 milligrams The nutritional information is provided as a guideline only.
  2. Christmas, Coconut Cookie Crust, Coconut Whipped Cream, Thanksgiving are some of the keywords to remember.
  3. Best of luck with your baking!
  4. Did you try your hand at ube cheesecake?
  5. Your feedback is much appreciated in the comments section below.
  6. If you’re seeking for ube cheesecake bars — a terrific 2-in-1 ube treat – go no further than this page.
See also:  How To Store Wedding Cake?

Cooking with Kurt

The pie is served with a Graham Cracker Crust and Homemade Coconut Whipped Cream.

Ingredients

  1. Graham Cracker Crust:2 cups graham cracker crumbs (optional) if desired.
  2. 5 tablespoons of unsalted butter 2 tablespoons of granulated sugar 1 teaspoon pure vanilla essence Cheesecake with Ube (Ube Cheesecake) Filling: 3 bars of full-fat cream cheese, each weighing 8 ounces (total of 24 oz) 1 cup granulated sugar (optional) 1/4 cup ube halaya (yellow bean paste) 2 cups sour cream (full-fat recommended) (16 oz) 1 tablespoon of ube extract 2 tablespoons unbleached all-purpose flour 3 big eggs (about) 2 cups heavy cream (for the coconut whipped cream) 1/2 cup coconut cream (frozen) (separated from 13.5 oz can) 1/4 cup granulated sugar (about) 1 teaspoon pure vanilla essence

Instructions

  1. 1.)2.)3.)4.)5.)6.)7.)8.)9.)10.)11.)12.)13.)1.)2.)1.) Allow 3 eggs and 3 bars (8 oz each) of full-fat cream cheese, as well as 2 cups (16 oz) full-fat sour cream and 1/4 cup ube halaya (if refrigerated) to come to room temperature before assembling the cheesecake.
  2. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) with the rack in the lowest third of the oven and a big pot of water for the water bath on the stovetop.
  3. Pour the ingredients into a medium-sized mixing bowl and mix well.
  4. Add in 2 cups graham cracker crumbs, 5 tablespoons unsalted butter, 2 tablespoons granulated sugar, and 1 teaspoon vanilla extract and mix well.
  5. Combine all of the ingredients until they are well-combined.
  6. Prepare a 9-inch springform pan by gently buttering the bottom and sides of the pan.
  1. Using your hands, press the graham cracker mixture into the bottom of the springform pan until it is completely compacted.
  2. To pack it in tightly and achieve a flat surface, I prefer to use the bottom of a measuring cup as a tool.
  3. Place this crust in a separate container.
  4. Add the 3 bars (8 oz each) of room temperature cream cheese and 1 cup of granulated sugar to the bowl of your stand mixer and beat on low speed until smooth.
  5. Using the paddle attachment, blend all ingredients together on medium-high speed until they seem smooth.

Start over with the mixer on low and gradually pour in the 1/4 cup of room temperature ube halaya, 2 cups of room temperature full-fat sour cream, 1 tablespoon ube extract, and 2 tablespoons of all-purpose flour until well combined.Continue to beat at a medium pace until everything has been well mixed together.Add in the three room temperature eggs one at a time, making sure that the preceding egg is completely mixed before adding the next one to the mixture.

  • Between each egg, make sure to scrape the bottom of the dish clean.
  • Using a rubber spatula, gently tap the pan on the counter a few times to bring all of the air bubbles to the top of the batter.
  • Prepare a big roasting tray by lining it with two large sheets of aluminum foil.
  • I’m using a roasting tray that measures 11″ x 15″ and is 2″ high.

You can use any size springform pan as long as the springform pan fits inside of the container.Then, using the foil, fold it up so that it forms a high 2-layer wall that is hugging the edges of the springform pan and overshooting a bit in height – approximately 1 inch or so higher than the walls of the springform pan.Remove the springform pan from the oven and set it aside.It is critical that there are no holes or tears in the aluminum foil to ensure that water does not leak into the cheesecake during baking.This will be made possible by the use of two layers of foil.

With the 9″ springform pan in the center of the bigger roasting tray and the wall of aluminum foil in place, pour boiling water into the larger roasting tray until there is boiling water halfway up the side of the cheesecake pan (approximately halfway up the side of the cheesecake pan) (about 1 inch of water).The springform pan in which the cheesecake is baked should be heavy enough so that it does not float in the water when the cheesecake is baked.In a preheated oven, bake the cheesecake in a water bath for 60 minutes (it may take 55 to 65 minutes, depending on your oven), or until it is almost done, at 350 degrees Fahrenheit (175 degrees Celsius).Most of the cheesecake should be able to remain together, but the center should continue to move about quite a bit.When it comes to this stage, you don’t want it to be entirely firm.

  1. Turn off the oven’s heat while keeping the door closed, and let it sit in the cooling oven for another 60 minutes.
  2. After the cheesecake has rested for 60 minutes in the turned-off oven / water bath, remove the water bath from the oven and carefully pull the cheesecake out of the water bath using tongs.
  3. At this stage, you must exercise extreme caution since water may still seep into the cheesecake.
  4. Allow the cheesecake to cool to room temperature uncovered for the remainder of the process.

Once it has reached room temperature, place it in the refrigerator for at least 6 hours, ideally overnight, to cool completely.Whipped Coconut Cream (optional): Add 2 cups of very cold heavy cream and 1/2 cup of very cold coconut cream to the bowl of a stand-mixer and blend until smooth (separated from 13.5 oz can of full-fat coconut milk).Using the whisk attachment, whip the heavy cream mixture on medium-high speed until it doubles in volume, roughly a 50 percent increase in volume.

  • Then, while the mixer is still running, slowly put in 1/4 cup granulated sugar and 1 teaspoon vanilla essence.
  • Continue to beat at a medium-high speed until the mixture forms stiff peaks, about 5 minutes more.
  • Keep this whipped cream in the refrigerator until you’re ready to use it for a dessert.
  • When the cake has been allowed to cool completely, carefully remove the sides of the springform pan, leaving the bottom section of the pan beneath the cake.
  • If you want clean slices, immerse a sharp metal knife in warm water between each slice between each slice.

Serve the ube cheesecake with a dollop of coconut whipped cream on the side to finish it off.Enjoy!

SIMILAR RECIPES
Ube Mousse Cake
Ube Pavlova

Ube Cheesecake

  • Who doesn’t like a good cheesecake? In addition, for those of us who grew up in the islands, who doesn’t enjoy ube-flavored everything? If you haven’t had ube or taro yet, this is the time to do it. One of the hallmark desserts at a restaurant on Guam where I was just dining was taro cheesecake, which was one of the restaurant’s signature sweets. It was very delicious! Rich, creamy, and topped with a crunchy caramelized sugar topping, this cheesecake elevated this delicacy to an altogether new level of excellence! I made the decision right there and then that I was going to attempt to make this cheesecake. Instead of using ube jam, I chose to use cooked and puréed fresh purple yams instead. Don’t get me wrong, ube jam is delicious
  • I was only trying to keep the quantity of sugar I used in the cheesecake under check, and ube jam is already slightly sweet. I’ll tell you ahead of time that this cheesecake will take some time to prepare. Even though the batter is being mixed, it does not take long at all. There are numerous processes involved in preparing this cheesecake, but the effort is well worth it in the end. In addition, the chilling process takes a long time, perhaps 4-6 hours, ideally overnight, to complete. Do not let this deter you from trying out my recipe. Despite the fact that there are several stages, this is a really simple dish to prepare. Give it a shot and report back to me on how it worked out for you. Preparing the Crust: 18 graham cracker squares
  • 3 teaspoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons melted butter
  • Graham cracker ″squares″ are seen in this photograph. Some graham crackers are square in form, while others are rectangular, depending on the brand. This recipe calls for plain graham crackers, which I used in this case. The use of graham crackers that have been dusted with sugar and cinnamon is not recommended. Place the squares in a food processor and pulse until they are tiny and crumbly. Pulse until the mixture resembles fine crumbs. Pour the crumbs into a large mixing basin and toss in the sugar until well combined. Fold in the melted butter until well combined. Prepare a 9-inch springform pan by spraying it with nonstick cooking spray and pressing the crust mixture onto the bottom of the springform pan. Press the crumbs into the bottom of the pan and up the sides of the pan just a little bit. I press down on the crust with a measuring cup to ensure that it is completely compressed. Preheat the oven to 325 degrees for 15 minutes, or until the crust is a good rich brown color. Prepare the Cheesecake Batter as follows: 1/2 teaspoon salt
  • 2 packages cream cheese, melted at room temperature
  • 2 cups cooked and puréed purple yam, sweet potato, or sweet taro (about 1 big or 2 medium ones)
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 3/4 cup heavy cream
  1. Cooking the yams: There are a variety of ways to prepare yams.
  2. You may bake, boil, or steam them in addition to roasting them in the oven.
  3. If I’m eating yams on their own or as part of a meal, I prefer to roast them instead of boiling them.
  4. But for this dish, I chose to steam them instead of boiling them.
  5. Fill a saucepan halfway with water, just enough so that the water does not come into contact with the steam basket when it is placed in the pot.
  6. Bring the pot of water to a rolling boil.
  1. Wash the yams thoroughly before cooking them.
  2. Remove any filth by scrubbing it away with a dish scrubber.
  3. Remove any dark or rough areas using a razor blade.
  4. Peel the yams and set them aside.
  5. Using a big knife, cut the yams into large bits.

After you’ve placed the yams into the steamer basket, you may set the basket over a saucepan of boiling water.Allow the yams to steam for 25-30 minutes after covering the pot.When the yams are soft when poked with a fork, they are ready to be served.

  • Place the yams in a blender or food processor and mix until smooth.
  • Process the yams until they are smooth and creamy.
  • Set this aside for the time being.
  • Before I get started with the filling, I’d want to say a few words about cream cheese…

This recipe calls for full-fat cream cheese, which you should definitely use.When baking, reduced-fat cream cheese does not bake properly, particularly when baking cheesecakes.The Philadelphia brand cream cheese is my preferred brand above the other brands, but you may use any brand you choose.You’ll also note that I used heavy cream in place of sour cream in my recipe as well.In classic New York cheesecake recipes, sour cream is utilized instead of heavy cream, which results in a tangier dish overall.

I didn’t want to dominate the yams, so I used a lighter heavy cream instead of heavy cream.Okay, let’s get back to the filling.In a small mixing basin, whisk together the sugar and salt.Make a mental note to put it away.Spread the puréed yam on a triple layer of paper towels to absorb the excess liquid.

  1. Another triple layer of paper towels should be placed on top of the yam.
  2. Use your fingers to press down on the paper towels to absorb as much wet as you can.
  3. The cheesecake will be overly wet if you do not press off the excess liquid, resulting in a mousse-like pie that will break apart when cut.
  4. Because I steamed the yams rather than boiling them, there wasn’t a lot of water to squeeze out of the vegetables.

Place the softened cream cheese in the bowl of a stand mixer and beat on medium low speed for a minute or two until smooth.Scrape the edges of the dish to remove any stuck-on food.1/3 of the sugar mixture should be combined with the cheese.

  • Mix on medium speed for about a minute, or until the sugar is completely dissolved.
  • Scrape down the sides of the bowl and paddle in another third of the sugar until it’s all gone.
  • Mix once more, then scrape down the sides of the bowl and paddle.
  • Mix in the remaining sugar until it becomes creamy.
  • Pour in the yam puree and the vanilla essence into a mixing bowl and mix well.

For one minute, mix at a medium speed.Scrape down the sides of the dish once more.Add the first three eggs to the bowl and mix for a minute, scraping down the sides of the bowl as you go.Add the remaining two eggs and mix and scrape again.Pour in the heavy cream.

Continue to mix for another minute.Preparing the Cheesecake: Pour the filling into the crust once it has been allowed to cool.I opted to bake my cheesecake in a water bath because I wanted it to be moist.This helps to keep the top of the cheesecake from shattering while it’s being baked.Alternatively, you may lay a pan filled with water beneath the cheesecake on the cooling rack.

  1. Place two pieces of aluminum foil beneath the springform pan if you plan to bake it in a water bath.
  2. Wrap the foil over the sides of the pan to keep it from sticking.
  3. The water from the water bath will not leak into the pan as a result of this method.
  4. In a large roasting pan, place the springform pan that has been covered with foil.
See also:  What Does Have Your Cake And Eat It Too Mean?

Preheat the oven to 325 degrees Fahrenheit and place the roasting pan with the cheesecake inside into the oven.Pour hot water into the roasting pan (be sure to wait until AFTER you’ve placed the pan in the oven to pour the hot water in the roasting pan).The water level should be about halfway up the edge of the springform pan when it is ready to bake.1 1/2 hours in the oven is recommended.Whether you have a thermometer, use it to check the temperature of the cheesecake at the border to determine if it is done baking.It is done when the cheesecake reaches a temperature between between 145 and 150 degrees Celsius.

Alternatively, you might follow my lead and utilize the ″jiggle method″ to determine whether anything is done.Whenever you move the pan, the middle of the cheesecake should only wobble or shift a small amount.If there is too much jiggle in the centre, it will need to be cooked for a little longer (10-15 minutes should do it).When the cheesecake is finished baking, take the roasting pan and the cheesecake from the oven and set them aside.

CAUTION!Take extreme caution when removing the pan from the oven!You don’t want to burn yourself by spilling boiling water on yourself!Remove the cheesecake from the roasting pan and place it in a pan of boiling water for 1 hour before removing it.After an hour of chilling at room temperature, the cheesecake will need to be refrigerated to complete its cooling process.Place a plastic wrap directly on top of the cheesecake and place it in the refrigerator for another 4-6 hours; overnight chilling is even better.

  • NOTE: I cut a slice of the cheesecake after it had just been in the refrigerator for 4 hours.
  • The centre of the cake was still a little softer and creamier than the corners of the cake.
  • Although it looked that the cheesecake was undercooked, it was really cooked for the appropriate length of time.
  • All I had to do was refrigerate it for a couple of more hours and it was done (overnight cooling did the trick).
  • When I woke up the next morning, the cheesecake had completely set.

Caramelized Sugar is a kind of sugar that has been caramelized.4 tablespoons of superfine sugar for the icing

  • To assemble the cheesecake, sprinkle the superfine sugar evenly over the top of each piece before serving. PLEASE NOTE: 4 tablespoons of sugar is plenty to coat the whole cheesecake. Per slice, you’ll need around one teaspoon of sugar. To make superfine sugar in the absence of superfine sugar at your local grocery store, simply mix conventional white, granulated sugar for a minute or two until you get superfine granules. fine granules To caramelize the sugar, use a crème brûlée torch to melt and caramelize the sugar. Allow the caramelized sugar to solidify before using it as a garnish. I caramelized sugar over top of the entire cheesecake for the sake of appearance (and to make for some gorgeous shots). However, I recommend that you slice the cheesecake into individual pieces PRIOR to caramelizing the sugar on top. If you caramelize sugar over top of the entire cheesecake rather than just one slice at a time, the melted sugar hardens and makes it difficult to cut clean pieces. Here’s a method for slicing the cheesecake in a neat and efficient manner. A carving knife, because of its small blade, is an excellent choice for this step. Dip the knife into a glass or pitcher of very hot water and drain. Before you start slicing, make sure the knife is completely dry. Preparation and enjoyment are essential! Chef Annie of Annie’s Chamorro Kitchen created this ube cheesecake. Plain Graham Cracker Squares
  • 3 teaspoons white granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 18 squares plain Graham Cracker Squares
  • 2 packages cream cheese, softened at room temperature
  • 2 cups cooked and puréed purple yam, sweet potato, or taro (approximately 1 big or 2 medium ones)
  • 1 teaspoon vanilla extract
  • 5 large eggs
  • 1 cup heavy cream
  • Directions: Combine sugar, salt, and cream cheese in a large mixing bowl.
  • 4 tablespoons superfine sugar
  1. The graham crackers should be broken up into little bits before being placed in a food processor. Pulse until you have fine crumbs
  2. transfer the crumbs to a small mixing dish and set aside. Stir in the sugar until it is completely dissolved, then stir in the melted butter.
  3. In the bottom of a 9-inch springform pan, press the crumb mixture into the pan. Then press the crumbs into the bottom and up the edges of the pan to make an equal layer.
  4. Preheat the oven to 325 degrees F and bake for 15 minutes, or until the crust is a deep golden color. Remove from the oven and set aside to cool
  1. If you’re using fresh yams (you may also use frozen), peel them and chop them into cubes before proceeding. Steam for 25-30 minutes, or until the vegetables are tender in the centre. To make the yams smooth and creamy, place them in the food processor and pulse until they are smooth and creamy. Place the puréed yams in between several layers of paper towels and press hard to extract as much water as possible from the vegetables. While you are making the filling, set it aside.
  2. In a small mixing basin, whisk together the sugar and salt. Set aside
  3. in a large mixing bowl, combine the cream cheese and the remaining ingredients. Mix on a medium-low setting until the mixture is creamy. Thirds of the sugar-salt combination should be added to the cream cheese. After each addition, continue mixing until the mixture is creamy.
  4. To the cream cheese mixture, add the puréed yams and the vanilla essence. Mix well. Toss the ingredients together on medium speed for a minute, or until the potatoes and cream cheese are just barely combined.
  5. In a large mixing bowl, combine 3 eggs
  6. whisk for 1 minute before adding in the remaining 2 eggs. Continue to stir for another minute after adding the heavy cream
  7. remove from the heat.
  1. Pour the batter into the crust when it has been allowed to cool.
  2. Wrap the bottom of the springform pan with two pieces of aluminum foil to protect it from the elements. Place the pan in a large roasting pan and set aside. Place the roasting pan in the oven and turn it on. Pour boiling water into the roasting pan, filling it halfway up the side of the springform pan with water
  3. set aside.
  4. Bake for 90 minutes (11 1/2 hours) at 325 degrees F in an oven preheated to 325 degrees F. When done, the cheesecake should have a temperature between 145 and 150 degrees Fahrenheit and the centre should jiggle a bit.
  5. When you have finished cooking the roasting pan, remove it from the oven (CAUTION: BE CAREFUL NOT TO SPILL ANY HOT WATER WHILE REMOVAL THE ROASTING PAN FROM THE OVEN!) and set it aside.
  6. Remove the cheesecake from the roasting pan and place it in a pan of boiling water for 1 hour before removing it. After an hour, wrap the cheesecake (which is still in the springform pan) in plastic wrap and place it in the refrigerator overnight.
  1. Using a knife, cut the cheesecake into pieces.
  2. Individual slices should be sprinkled with superfine sugar, about 1 teaspoon each slice, to taste. Melt and caramelize the sugar using a blow torch in a cooking environment.
  3. Serve and take pleasure in it

Ube Cheesecake

  1. Yesterday, I made a cheesecake with ube (yam).
  2. A entire ube cheesecake, to be exact.
  3. No birthday party, workplace party, or other type of gathering is scheduled in the near future that would necessitate making such a cheesecake, but I went ahead and prepared one anyhow.
  4. You know, there are times when I just want to bake because there is something really soul-satisfying about spending an afternoon in the kitchen experimenting with flour, sugar, butter, and eggs.
  5. To put it another way, I basically just made a whole ube cheesecake for myself — and it was really delicious.
  6. I made a ginger cookie crust and dotted it with chunks of candied ginger to give it a little additional zing.
  1. The ube gives the cheesecake a beautiful purple tint, and the cheesecake itself has the proper thick yet yielding, creamy texture.
  2. Each bite floods your tongue with waves of ube taste that never cease to engulf you.
  3. It’s really creamy, rich, tangy, and sweet all at the same time.
  4. This is a wonderful traditional cheesecake with a Filpino touch that is sure to please everyone.
  5. Do you enjoy ube cupcakes?

This ube cheesecake will satisfy your sweet tooth, and you can even add a coconut sour cream topping for an extra layer of sweetness.This recipe is quite simple and can be customized to include any tastes or toppings that you choose.Take some time to prepare yourself a cheesecake; you deserve it!

  • Recipe for the Best Cheesecake (adapted from Simply Recipes) Ingredients: CRUST 2 cups ground ginger biscuits (finely chopped) 2 tablespoons sugar and a sprinkle of salt 3 tablespoons of unsalted butter FILLING 2-pounds softened cream cheese, at room temperature 1 and a third cup granulated sugar a pinch of sea salt vanilla extract (about 2 tablespoons) 30 milliliters of ube extract 4 big quail eggs heavy whipping cream (about a third of a cup) a third-cup of sour cream COCONUT SOUR CREAM CREAM CREAM CREAM CREAM 134 cup powdered sugar and 2 cups soured cream 1 teaspoon pure vanilla extract (optional) 1 tbsp coconut extract (optional) Directions:
  1. The day before yesterday, I made an ube cheesecake. A full cheesecake made with ube. No birthday party, workplace party, or other type of gathering is scheduled in the near future that would necessitate the baking of a cheesecake, but I went ahead and cooked one anyhow. You know, there are times when I simply like baking because there is something really rewarding about spending a day in the kitchen experimenting with flour, sugar, butter, and eggs. To put it another way, I basically just made a whole ube cheesecake for myself — and it was very delicious. The crust was made with ginger cookies, and the top was studded with bits of candied ginger for added flavor. From the ube, the cheesecake has an exquisite purple colour, as well as a rich, creamy texture that is both thick and yielding. As you chew, waves of ube taste wash over your tongue and into your mouth. It has a creamy, rich, tangy, and sweet flavor that is unrivaled in the industry. With a Filpino touch, this is a gorgeous traditional cheesecake. Cupcakes made with ube are your thing. This ube cheesecake will satisfy your sweet tooth, and you can even add a coconut sour cream topping for an extra layer of decadence. Simple and adaptable to any flavor or topping, this dish is a must-try. Make yourself a whole cheesecake
  2. you’ve earned it, after all. Cheesecake Recipe that is absolutely perfect (adapted from Simply Recipes) Ingredients: CRUST 2 cups finely chopped ginger cookies A teaspoon of salt, 2 tbsp sugar Unsalted butter (about 3 tablespoons) FILLING Cream cheese (at room temperature): 2 pounds 1 1/3 cup granulated sugar a dash of sea salt 1 1/3 cup brown sugar Vanilla extract (two tablespoons) Extract of ube (30 mL). eggs (four quarts) heavy whipping cream (about a third of a cup). Sour cream (about 2/3 cup) THE FINISHING TOUCH WAS A SOUR CREAM OF COCONUT. 14 cup powdered sugar, 2 cups sour cream, vanilla extract (around 1 teaspoon) coconut extract (about 1 tblsp. Directions:

Refrigerate for at least 4 hours or overnight after covering the cheesecake with aluminum foil (making sure the foil does not come into contact with the cheesecake’s surface). 11. Finally, serve and enjoy! To make the coconut sour cream topping, combine all of the ingredients and chill. When you’re ready to serve the cheesecake, put the cherry on top.

Ube Basque Cheesecake

  1. By the time this page was last updated on January 12, 2022, posted on the 12th of January, 2022 Ube Basque Cheesecake is a unique variation on the traditional ube cheesecake, with the charred top and rustic appearance adding so much character and taste.
  2. Make one and you’ll be on board in no time at all!
  3. This past Christmas season served as another another demonstration of how much I like baking in my life.
  4. Take a week vacation from blogging and social media to relax and re-charge your batteries!
  5. But I couldn’t help myself and had to bake.
  6. Every day, I was possessed by the need to bake.
  1. I enjoy the anticipation of waiting by the oven, as well as the taste of freshly baked goodies.
  2. Upon reflection, I discovered I hadn’t done much baking last year due to other job tasks, the new baby, and the relocation.
  3. As a result, I am looking forward to posting more frequently on my blog this year.
  4. I can’t wait to share some new baking ideas with you, as well as some simple recipes for savory dinners.
  5. The fact that I am able to live vicariously through this site is something I cherish.

And I appreciate that you take the time to stop by and read a piece or two every day, even if it is only for a few minutes.Hello, and thank you so much!This year, our first baked item is an Ube Basque Cheesecake, which we created in collaboration with a local bakery.

What is Ube Basque Cheesecake?

  • Basque Cheesecake has been increasingly popular in recent years, and sure, I am a late bloomer in this regard. Basque Cheesecake is also referred to as ″burnt″ cheesecake because, unlike conventional cheesecake, the outside of a basque is black and caramelized, but the inside of a standard cheesecake is light and airy. It likewise lacks a crust
  • yet, because the outside has been ″burnt,″ the flavor is rich and toasted, similar to eating a leche flan with a caramelized top. Basque cheesecake is cooked for 60 minutes at a high temperature of 400 degrees Fahrenheit. This Ube Basque Cheesecake contains ube halaya, and a teaspoon of liquid ube flavoring is strongly suggested for an extra dose of color and taste. The powerful, charred crust provides a lovely contrast to the light and creamy texture inside.

Making Ube Basque Cheesecake

  1. Combine the cream cheese and sugar in a mixing bowl. Make sure the cream cheese is softened by removing it from the refrigerator a few hours before serving. Add the Ube Halaya and mix well. The ube adds a subtle hint of earthy ube flavor to the dish. You may make your own or buy them pre-made in jars from the grocery store.
  2. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as necessary
  3. then add the Flour Mixture to the bowl. Combine the flour and salt in a separate bowl and add it to the mixture. Add the Whipping Cream and continue to beat until the mixture is completely clear of flour streaks. Begin mixing on a low speed until the cream is well incorporated into the remainder of the batter, about 1 minute. Then add the ube seasoning and mix well
  4. pour and bake. At 400 degrees Fahrenheit, bake the scorched cheesecake for 60 minutes. Preheat the oven to 425 degrees Fahrenheit and bake for another 6-10 minutes, or until the top is thoroughly browned and the centre is somewhat jiggly.

Tips and Notes

  • Remember that the Ube Burnt Cheesecake will lose its height as it cools, so be sure to let it to cool entirely before slicing into slices. As the cake cools, it will continue to solidify, and slicing it while it is still warm will not result in nice, strong pieces.
  • Keep it in an airtight jar in the refrigerator for up to 5 days if you want to store it longer.
See also:  How Many Days In Advance Can You Make Cake Pops?
More Ube Recipes
  • Baked Ube Cheesecake, Ube Loaf Bread, Ube Custard Tart, Ube Morning Buns, Ube Pianono, and Ube Ensaymada are some of the desserts made using Ube.

Ingredients

  • Softened 1 12 cream cheese blocks (or a mixture of softened cream cheese and ube halaya), 1/2 cup sugar, 3 big eggs (at room temperature), 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1 cup whipping cream, 1 teaspoon liquid ube flavoring (optional).

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Lightly oil the interior of a 7-inch springform pan with cooking spray. Using parchment paper, wrap it around the pan, leaving an overhang of about 2 inches on the rim.
  2. Using an electric mixer, whip together the cream cheese and sugar until it is creamy and smooth in texture. Mix in the ube halaya until it is all integrated. Use a spatula to scrape down the edges of the bowl as required. Add the eggs one at a time, beating well after each addition. Combine the flour and salt in a separate bowl and add them to the mixture. Beat the mixture for only a few seconds, just until it is smooth.
  3. Combine all of the ingredients except the cream in a mixing bowl and beat on a moderate speed until the cream is fully mixed. In a separate bowl, combine the sugar and ube flavour, if using, and mix until well combined.
  4. Pour the mixture into the pan that has been prepared. It will be almost completely full. Preheat the oven to 350°F and carefully set the pan in the center of the oven. Bake at 400 degrees for 60 minutes, then crank the heat up to 425 degrees and bake for another 6-12 minutes, or until the top is thoroughly browned and the middle is somewhat jiggly (around 6-12 minutes).
  5. Allow for approximately 4 hours of cooling time at room temperature for the Ube burned cheesecake. Before slicing, allow it to cool fully on the counter. Once the cheesecake has cooled completely, remove the edges of the springform pan and gently peel the parchment paper away from the sides of the cheesecake, if necessary. For up to 5 days, you may store leftover ube basque cheesecake in an airtight container with a cover in the refrigerator.

Notes

The color of your cheesecake will vary drastically depending on how deep the hue of your ube halaya has been tinted with. Adding 1 teaspoon or more of ube flavour to your cheesecake mix will help to brighten the color if your batter turns out too pale.

Nutrition Information:

12 servings per recipe Serving Size: 1 oz. Amount Per Serving: Calories in one serving: 140 10 g of total fat 6 g of saturated fat 0 g of Trans Fat 3 g of unsaturated fat Cholesterol: 73 milligrams Sodium: 132 milligrams 11 g of carbohydrates 0g of dietary fiber 9 g of sugar 3 g of protein

Made this recipe?

I would love to see! Tag me @sanna.womanscribbles on Instagram

Mini No-Bake Ube Cheesecakes Recipe by Tasty

  • For a total of 12 servings 3 1/4 cup butter (170 g), split in three
  • 2 12 cups coconut milk (600 mL)
  • 14 oz condensed milk (400 g), 1 can
  • 1 pound purple yam (455 g), shredded
  • 8 oz cream cheese (225 g)
  • 14 cup sugar (50 g)
  • 8 oz whipped cream (225 g)
  • 1 cup graham cracker (85 g), crushed
  • 1 cup graham cracker (85 g
  1. In a saucepan, melt 14 cup (55g) butter over medium heat, stirring constantly, until the coconut milk and condensed milk are well incorporated.
  2. In a separate bowl, combine the grated yam (ube) and the water until the mixture is smooth and creamy. Please take caution not to burn the ube.
  3. Remove the pan from the heat, set it aside, and allow the mixture to cool completely
  4. In a medium-sized mixing bowl, combine the cream cheese, 14 cup (55 g) of butter, and sugar until smooth. Mix in the whipped cream until it is smooth and creamy
  5. Stir in two cups of the ube mixture until all of the ingredients are thoroughly combined.
  6. Combine the crumbled Graham Crackers and 14 cup (55 g) melted butter in a small mixing dish.
  7. Prepare a muffin tray by lining it with paper liners and packing the crust into the bottom of each liner
  8. Cheesecake mixture should be spread on top. Make sure to freeze for at least one hour.
  9. Remove the muffins from the muffin pans, peel away the paper liners, and serve
  10. Enjoy
  • For a total of 12 servings 3 1/4 cup butter (170 g), split in three
  • 2 12 cups coconut milk (600 mL)
  • 14 oz condensed milk (400 g), 1 can
  • 1 pound purple yam (455 g), shredded
  • 8 oz cream cheese (225 g)
  • 14 cup sugar (50 g)
  • 8 oz whipped cream (225 g)
  • 1 cup graham cracker (85 g), crushed
  • 1 cup graham cracker (85 g
  1. In a saucepan, melt 14 cup (55g) butter over medium heat, stirring constantly, until the coconut milk and condensed milk are well incorporated.
  2. In a separate bowl, combine the grated yam (ube) and the water until the mixture is smooth and creamy. Please take caution not to burn the ube.
  3. Remove the pan from the heat, set it aside, and allow the mixture to cool completely
  4. In a medium-sized mixing bowl, combine the cream cheese, 14 cup (55 g) of butter, and sugar until smooth. Mix in the whipped cream until it is smooth and creamy
  5. Stir in two cups of the ube mixture until all of the ingredients are thoroughly combined.
  6. Combine the crumbled Graham Crackers and 14 cup (55 g) melted butter in a small mixing dish.
  7. Prepare a muffin tray by lining it with paper liners and packing the crust into the bottom of each liner
  8. Cheesecake mixture should be spread on top. Make sure to freeze for at least one hour.
  9. Remove the muffins from the muffin pans, peel away the paper liners, and serve
  10. Enjoy

UBE CHEESECAKE BARS

Cheesecake Bar is another recipe you can easily make at home. They look elegant and taste so delicious! A treat that I know everyone will surely enjoy. I was inspired to make this Ube Cheese Bar after making the Langka Cheesecake Bars. I gave some to my neighbor and they were amazed how good they were. They said, they like how the cake is not overly sweet. The texture is perfect. It has this soft and spongy cake base with creamy cheesecake on top. The swirl effect on top is what makes it look elegant and it is not hard to make at all.
It’s very easy to make that beautiful swirl on top. What I did was, I reserved a small amount of mixture from the cake base, transferred  it in a piping bag, cut the tip and just piped it diagonally on top of the cheesecake. I used a clean toothpick or you an use a bamboo skewer as well and drag  the toothpick through the cake batter to get a pretty swirl. I suggest to see my video that I attached below. They key here is to not overly mix and overbake the cake. If you do, they will be hard and crumbly. If you follow this recipe to a T, you’ll have soft, moist and spongy cake.

UBE CHEESECAKE BARS RECIPE

  • Recipe includes the following ingredients: 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup ube jam/ube halaya
  • 1/2 teaspoon-1 teaspoon ube extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened at room temperature
  • 3 tbsp granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

VIDEO:

  • Preparation: Preheat the oven to 350 degrees Fahrenheit. Prepare an 8 × 8 baking pan by lining it with parchment paper and greasing it. Remove from consideration.
  • In a large mixing basin, cream together the butter and sugar. Mix until everything is well-combined. Add the 2 eggs one at a time, beating thoroughly after each addition, until the mixture is smooth. Combine the ube jam/halaya and the ube extract in a mixing bowl.
  • Mix until everything is well-combined.
  • Place a strainer over a mixing basin and whisk in the flour, baking powder, and salt until well combined. Sift, then mix with a spatula just until everything is blended. Don’t overmix the ingredients. Set aside approximately one-third of a cup of cake batter.
  • Pour the cake batter into the pan that has been prepared. Distribute equally, then set aside.
  • Cream the cream cheese in a medium-sized mixing bowl until it is creamy. Beat in the sugar until it is all incorporated. Add one egg and a few drops of vanilla extract. Continue to beat until the mixture is smooth. Pour the cream cheese mixture over the cake batter and smooth it out evenly, if desired.
  • Place the reserved mixture in a piping bag and set aside. Make a tiny hole in the tip using a sharp knife. Pipe the ube cake mixture diagonally onto the cream cheese mixture using a pastry bag fitted with a diagonal tip. To create a lovely swirl in the cake mixture, drag a clean toothpick or bamboo stick through the batter.
  • In a preheated oven for about 30 minutes, or until the top is nearly set, prepare the filling. Before serving, allow the dish to cool fully.
  • Please refer to the TIPS AND NOTES section below, and be sure to view the video attachment above as well.
  • A printable version of this recipe may be seen below
  • please enjoy!

​TIPS AND NOTES

  • The same recipe may be made in a 6×6 square pan for a taller cheesecake bar if desired.
  • It is also possible to use store-bought ube jam in a bottle, or you may create your own following my RECIPE.
  • It is possible to reheat homemade Ube Jam in a double boiler by combining 1/4 cup butter and 1 cup ube jam. This will make the jam spreadable again if the jam has been sitting in the fridge for a long time. Heat until it begins to soften and is evenly distributed.
  • Make careful to check your oven before the time you have scheduled. The temperature of the oven fluctuates. It’s time to finish this dish as soon as the cheesecake topping has just begun to set. Overbaking will result in a cake that is too dry.
  • Keep the Ube Cheesecake Bars in an airtight container until ready to serve. They will keep for up to 5 or more days if kept cool in the refrigerator. Each bar can be reheated in the microwave for 10-12 seconds at a time if desired. The cake will regain its delicate texture.

YOU MAY ALSO LIKE

LANGKA CHEESECAKE BARS

BRAZO DE MERCEDES CUPCAKES

​PRINTABLE RECIPE

  1. The date is January 18, 2021 at 04:48:08 a.m.
  2. Continue to do an excellent job and to bake.
  3. Janette the 18th of January, 2021, at 6:17:38 pm Thank you very much, Ms.
  4. Joy!
  5. When you advised to bake the ube cheesecake until the cream cheese settles, I was wondering how you knew when it had settled.
  6. I apologize for the delay in responding.
  1. I have just begun baking.
  2. Aloha Darlene Janette December 29, 2021 at 8:01:54 p.m.
  3. It occurs when the top is no longer wet, but also not completely dry.
  4. The top will crack if the cake is overbaked.
  5. Jessica March 31, 2021, 11:03:21 a.m.

I tried your recipe, and it is very delicious; thank you for sharing!This is something I’d want to do again and ship to friends and family members to let them know that I’m thinking of them during this pandemic.Do you have any idea how well it will keep for around 3-5 days in transit?

  • Has anybody attempted this before?
  • Janette 1:00:44:12 p.m.
  • on April 11, 2021 Hello, Ms.
  • Jessica.

Thanks for letting me know you loved this dish.I’m not sure if I’ll be able to send it.Because of the cheesecake, this will need to be stored in the refrigerator.Ana Mela, May 17, 2021, 4:34:53 a.m.Is it necessary to place it on a cooling rack while it cools?

or simply leave it on the tray to cool down a little?Janette 1:36:50 p.m.on May 20, 2021 Allow for 5 minutes of cooling time on the tray before transferring to a cooling rack to cool entirely.This appears to be very stunning!The video is fantastic, and I’m going to try and veganize it as soon as possible!

  1. Janette 25th of May, 2021, 8:32:47 a.m.
  2. Thanks!
  3. Please take care of it and keep me informed on your progress.
  4. Enjoy!:) Roxie 22nd of May, 2021, 8:33:26 pm I attempted it, but the centre batter was still uncooked when I finished it.

Should I bake the yne.Ake for a short period of time first, then adding the cheesecake on top and baking it again?Janette 8:00:44:54 a.m.

  • on May 25, 2021 It signifies that it will need to bake for longer in the oven.
  • No, you bake it all at the same time.
  • As a point of reference, 350F is 176C.
  • Just double-checking that your oven’s temperature is right.
  • Marge 8:28:30 p.m.

on August 5, 2021 How can I make this keto-friendly or gluten-free?Janette December 29, 2021 at 8:02:25 p.m.I’m sorry, but I don’t have a low-carb version of this recipe.Dee 9:26:33 a.m.on September 19, 2021 In order to be clear, the recipe calls for two eggs, not three.

It stated in step 2 that you should add 2 eggs one at a time.Then, in step 5, it stated that one egg should be added.I’m a little confused about how many eggs are required for this recipe.Janette 15th March, 2022, 9:55:05 a.m.Hello, Dee.

  1. The cake mixture requires two eggs, while the cream cheese mixture requires one egg.
  2. I hope this has helped to clear up any misunderstandings.
  3. Thanks!
  4. Jiandra Lizama 14th of March, 2022, 10:01:28 p.m.

Hello, Janette.Is it possible to substitute ube extract for the vanilla extract?Janette 15th of March, 2022, 9:56:34 a.m.Hello, Jiandra.If you want to substitute ube extract for the vanilla in the cream cheese mixture, you can do so, but the cake will be entirely ube-flavored with no contrast in color.

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