UBE CHEESECAKE
Use is a classically filipino dessert flavor. If you’ve never had it before, it is very similar to the flavor of taro or purple yams. The distinct purple color is so fun to use in baked goods! This cheesecake recipe marries the best of both worlds between two types of great cheesecake techniques: a classic decadent NY style cheesecake and a fluffy, light Japanese cheesecake. You will have to dedicate a good portion of your day to making this recipe, as cheesecake demands respect for its finer details but the end result is so worth it!
UBE CHEESECAKE RECIPE makes 1 10” cheesecake
INGREDIENTS
GRAHAM CRACKER CRUST
1 1/2 cup crushed graham crackers
or
1 cup graham crackers + 1/2 sweet coconut flakes roughly chopped
6 tbsp butter melted
1 tbsp white sugar
pinch of salt
CHEESECAKE
24 oz cream cheese (3 blocks) room temperature
1 cup white sugar + 1/4 cup
1/2 cup sour cream
1/2 cup ube halaya (also known as ube jam, can be purchased at a local asian grocery store)
4 eggs yolks and whites separated
1/2 cup cake flour
1 tbsp ube extract
2 tsp vanilla extract
pinch of salt
UBE WHIPPED CREAM
1/2 cup heavy whipping cream
1/4 cup powdered sugar
1/2 tsp use extract
TOOLS
stand mixer or hand mixer
3 bowls
sieve/strainer
silicone or wood spatula
8” springform pan or similar
x2 12” cake tin or similar for bain marie
DIRECTIONS
THE CRUST
When preparing to make a cheesecake, keep in mind that the batter will come together much better if the ingredients are room temperature, most importantly the cream cheese. If you forget to pull them out ahead of time, I’ve had luck with removing the cream cheese blocks from their wrappings and into a microwave safe bowl and I’ll let it rip for 20 second intervals 2 or 3 times, mixing vigorously after each round until I get a soft, room tempt consistency
First we will start with the crust. Preheat the oven to 350F. Melt the butter and set aside.
In a bowl, mix the graham cracker crumbs, butter, coconut flakes if using, and sugar until you get a moistened crumbly texture. It should not be sticky or hold together like a dough but should be moist enough that when you squeeze some in your first it retains some shape.
Dump the crust into a greased springform pan. If you don’t have a springform you can use a traditional cake pan but you’ll have to line it with a parchment paper cut with “wings” meaning you’ll draw a circle for the bottom of the pan on parchment and have two attached rectangles of parchment that are meant to stick up out the sides of the cake pan to act as handles to pull the cheesecake out.
5. Using your fingers or a large spoon, press the crust into the bottom of the pan, allowing it to come up a bit on the sides as well. Bake for 15 minutes or until it becomes toasty
THE CHEESECAKE
Using a hand or stand mixer, beat the cream cheese until it becomes soft. Add the sour cream, vanilla, salt, and slowly add in 1 cup of white sugar while you are mixing. Afterwards, add the egg yolks one at a time mixing only until it has combined and no more. Do not over beat the yolks.
Using a sifter or a sieve, dust the cake flour into the cream cheese mixture and mix.
Once all the ingredients are combined, you are going to strain this mixture through a sieve into a large bowl. Set aside.
In a different bowl, making sure it is thoroughly clean, put in the egg whites. Using a clean mixer, beat the egg whites starting slowly and increasing the speed to introduce air. When your egg whites are frothy and starting to increase in volume, slowly add the 1/4 cup of white sugar and keep beating until you reach medium peaks. Medium peaks occur when you remove the mixer from the bowl and the egg whites have a definite peak with a soft curl at the end.
Now you will fold in your egg whites one third at a time into the cream cheese mixture using a flat silicone spatula. The goal here is to combine the fluffy egg whites with the cream cheese mixture without deflating the beautiful air bubbles you created in them. Fold until you no longer see obvious lumps or white streaks in the batter.
You can now pour this batter into your cooled springform or cake pan with the par-baked crust. If using a springform, make sure to line it twice with aluminum foil going very high up the sides to prevent water leakage in the bain marie.
Boil 4 cups of water in a pot or tea kettle. Place your filled springform or cake pan into a larger cake pan or any oven safe dish with high sides that can hold both your pan and the hot water. Pour hot water into the larger dish, effectively creating your bain marie!
This step is optional but I do it to ensure a moist cheesecake. I will have an additional cake pan or dish with hot water to place in the rack below my cheesecake to make the oven really humid.
Bake at 300F for 45 minutes. Try your best not to open the oven door and let the steam escape! If you really must, quickly open the door and give the cake pan a nudge. The batter should have a slight jiggle in the center. After the 45 minutes, turn off the oven but leave the cheesecake inside for another 30 minutes without opening the door. After the 30 minutes, open the oven door leaving it ajar using an oven mitt or towel for another 30 minutes. Decreasing the temperature slowly like this helps the cheesecake to set without cracking.
While the cheesecake is baking, make the whipped cream. To a bowl add the heavy cream and start beating on medium. When the cream just starts to thicken, add the ube extract and powder sugar. Mix until you reach medium/hard peaks, depending on your texture preference. Make sure not to over beat as heavy cream will turn into butter if you beat it too aggressively.
Finally you can remove the cheesecake from the oven. It should have a smooth top, firm sides, and a slight jiggle just in the center. Let it cool on the countertop for at least a hour before refrigerating. Allow it to cool overnight or at least 6 hours before cutting. Serve with ube whipped cream over top.
