Ube Cheesecake – Recipe 2
I've made an ube cheesecake before with an ube ganache topping, all the way back in 2014 (also featuring my very first, very bumpy attempt at macarons). The biggest change I made this time was to use my homemade ube halaya instead of just mashed ube. And I didn't think it was possible, but this substitution made the cheesecake even richer and more luxurious in texture.
I also used coconut biscuits this time, instead of the macadamia nut mixture I created last time (which was delicious, but a little crumbly I remember).
Need some visuals? Check out my at-a-glance recipe video on YouTube:
Ready? Let's go.
Ingredients for Base:
150g coconut ring biscuits
60g salted butter, melted (or unsalted butter plus a pinch of salt)
Ingredients for Cheesecake Filling:
450g cream cheese
200g ube halaya
3 eggs
50g caster sugar
1 tsp ube extract
Ingredients for Ube Ganache:
150ml double cream
150g white chocolate, chopped
1 tsp salted butter
1 tsp ube extract
To Decorate (Optional):
150ml double cream, whipped
Ube wafer rolls, cut into short pieces
Method:
1. Prepare a 7" springform pan by lightly brushing with oil and lining the bottom with baking parchment.
2. Crush the biscuits into fine crumbs, either in a food processor, pestle and mortar, or in a sandwich bag bashed with a rolling pin.
3. Stir in the melted butter, and then pack it into the bottom of the pan.
4. Wrap the outside of the pan with tin foil (so that the water from the water bath you'll make later doesn't seep in), and pop in the fridge to set up for 30 minutes.
5. Preheat the oven to 180°C. Whisk all the cheesecake filling ingredients together until smooth. Pour over the cheesecake base in the tin.
6. Place the tin in a larger roasting dish, and pour hot water into the roasting dish until it comes up to about halfway up the cheesecake pan. Bake in the oven for 60 minutes, or until the centre jiggle just a little bit when you shake it.
7. Let the cheesecake cool completely before popping in the fridge to chill overnight.
8. To make the ganache, bring the double cream to a simmer in a small pan, then pour over the white chocolate and butter in a heatproof bowl. Stir until everything's combined, and then stir in the ube extract. Leave to cool for about 30 minutes, until a little thicker than honey.
9. Unmould your cheesecake by running a knife around the edges and unclipping the spring, and place it on a serving dish. Pour the ganache over the cake, easing it over the edges to create drips, and pop back in the fridge for another hour.
10. When you're ready to serve, pipe the whipped double cream around the edges and dot the wafers around the cake to decorate.
Enjoy, and have fun.
I also used coconut biscuits this time, instead of the macadamia nut mixture I created last time (which was delicious, but a little crumbly I remember).
Need some visuals? Check out my at-a-glance recipe video on YouTube:
Ready? Let's go.
Ingredients for Base:
150g coconut ring biscuits
60g salted butter, melted (or unsalted butter plus a pinch of salt)
Ingredients for Cheesecake Filling:
450g cream cheese
200g ube halaya
3 eggs
50g caster sugar
1 tsp ube extract
Ingredients for Ube Ganache:
150ml double cream
150g white chocolate, chopped
1 tsp salted butter
1 tsp ube extract
To Decorate (Optional):
150ml double cream, whipped
Ube wafer rolls, cut into short pieces
Method:
1. Prepare a 7" springform pan by lightly brushing with oil and lining the bottom with baking parchment.
2. Crush the biscuits into fine crumbs, either in a food processor, pestle and mortar, or in a sandwich bag bashed with a rolling pin.
3. Stir in the melted butter, and then pack it into the bottom of the pan.
4. Wrap the outside of the pan with tin foil (so that the water from the water bath you'll make later doesn't seep in), and pop in the fridge to set up for 30 minutes.
5. Preheat the oven to 180°C. Whisk all the cheesecake filling ingredients together until smooth. Pour over the cheesecake base in the tin.
6. Place the tin in a larger roasting dish, and pour hot water into the roasting dish until it comes up to about halfway up the cheesecake pan. Bake in the oven for 60 minutes, or until the centre jiggle just a little bit when you shake it.
7. Let the cheesecake cool completely before popping in the fridge to chill overnight.
8. To make the ganache, bring the double cream to a simmer in a small pan, then pour over the white chocolate and butter in a heatproof bowl. Stir until everything's combined, and then stir in the ube extract. Leave to cool for about 30 minutes, until a little thicker than honey.
9. Unmould your cheesecake by running a knife around the edges and unclipping the spring, and place it on a serving dish. Pour the ganache over the cake, easing it over the edges to create drips, and pop back in the fridge for another hour.
10. When you're ready to serve, pipe the whipped double cream around the edges and dot the wafers around the cake to decorate.
Enjoy, and have fun.
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