Ube Cheesecake with Coconut Crumble

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There’s an Ube craze going and It’s so heartwarming to watch because it reminds me so much of home. It kind of make me feel proud because growing up, it’s definitely a mainstay in our gazillion family gatherings and is one my favorite Filipino sweets. The town I grew up in Manila boasts a variety of ube sweets, usually cooked with rice flour (sapin-sapin) and coconut or just plain ube and condensed milk cooked slowly (Halaya). A true winner combo though is coconut & and Ube.
But since I’m the queen of mixing all of my favorite things, why not make it into a cheesecake? Actually, I was inspired by this local Seattle Filipino bakery called Hood Famous Bakeshop that offers an array of Filipino sweets and is known for their Ube cheesecake.

If you live in Murrica, it would probably hard for you to find fresh Ube (atleast for me). I found mine at my local Asian store, not fresh but close. You can get it grated and frozen.

Without further ado, here it is, my recipe of Ube Cheesecake with coconut
crumble.

***You will need: 8inch  spring form pan

Ube Cheesecake with Coconut Crumble

8 inch Cheesecake

Ingredients:

Crust

1 & 1/2 cup Graham Crackers, crushed

1/3 cup Butter, melted

1/4 cup Sugar

Cheesecake Filling

2 cups Ube, cooked & mashed

14 oz condensed milk

2 8oz Cream Cheese, room temperature

1/2 cup Sugar

1/3 cup Sour Cream

1/2 cup Heavy Cream

2 eggs

2 drops of purple coloring, optional

Coconut crumble

1/2 cup Coconut Flour

1/2 cup Dried Coconut or unsweetened desiccated coconut

1/4 cup Sugar

1/4 cup Butter, melted

Procedure:

  1. Preheat the oven to 350F. In a bowl, mix the crust ingredients until well combined. Press down the mixture onto the bottom of the greased springform pan and bake it for 7 to 8 minutes and set aside.
  2. In a food processor, mix the ube and condensed milk until smooth in consistency. Set aside.
  3. In a large bowl, beat cream cheese and sugar until creamy. Add in 2 eggs one at a time and mix well after each addition. Add the cream and sour cream and mix well. Add in the ube mixture and for extra color, the food coloring. Mix just until well combined.
  4. Pour the cheesecake filling on to the baked crust. Wrap the spring form pan with foil, making sure it’s completely sealed as this will be baked on a water bath.
  5. Set the wrapped pan in  a larger roasting pan and pour hot water about half way the sides of the cheesecake pan.
  6. Bake it for 1 hour in a 350f oven.
  7. While it’s baking, prepare the crumbs. Mix all the crumb ingredients until the butter is evenly distributed.
  8. After 5o minutes, pull out the cheesecake and pour the crust mixture over the cheesecake. Bake it for an additional 15 minutes.
  9. Turn off the oven and take the cheesecake out of the water bath. Remove the foil  as well and put it back in to the cooling oven. Keep it there for 30 minutes with the oven door slightly open.
  10. Take the cheesecake out and let it cool down completely and set for about 3 hours.
  11. Run a long a spatula between the crust and the pan and unbuckle the springform pan. Transfer in a serving plate and enjoy!

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