Ube Cheesecake

Ube Cheesecake

Ingredients

• 340g Whole Oreos
• 115g Unsalted butter, melted
• 735g (24oz) Cream cheese, softened to room temperature
• 80g Granulated sugar
• 120g Plain Greek yogurt, or full-fat sour cream
• 1 tsp Vanilla extract
• 150g Ube halaya
• 2 tsp Ube extract
• 3 Large eggs, room temperature

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Steps

1. Preheat oven to 175°C (347°F) and line the bottom of a 9" springform pan with parchment paper. Set aside.
2. Fill a ziploc bag with the 340g whole oreos and whack them with a rolling pin until they're finely crushed. You can also whiz them in a food processor.
3. Transfer the crushed oreos to a small bowl and pour in 115g unsalted butter. Stir well until the mixture resembles wet sand.
4. Pour this mixture out into your lined springform pan. Use the bottom of a measuring cup or spatula to firmly press the crumbs into a thin layer on the bottom of the pan and up the sides of the pan.
5. Bake the crust for 13-15 minutes. Let cool completely while you prepare the cheesecake.
6. Lower the oven temperature to 163°C (325°F).
7. In a large mixing bowl, use an electric hand mixer to beat 735g (24oz) cream cheese until very creamy.
8. Add 80g granulated sugar, 120g plain greek yogurt, 1 tsp vanilla extract, 150g ube halaya, and 2 tsp ube extract. Mix on low speed until thoroughly combined.
9. Add 3 large eggs one at a time, mixing in between each addition until smooth and creamy.
10. Transfer the batter to your baked crust, filling the pan a bit more than ¾ full. Wrap the bottom edges of the pan with aluminum foil to prevent leaking.
11. Fill a pan with about 1" of boiling water and place it on the bottom rack of the oven.
12. Bake the cheesecake on the middle rack for 65-70 minutes or until the outer 2" of the cheesecake is set but the middle half is still jiggly.
13. Let the cheesecake cool completely at room temperature before covering it with plastic wrap and chilling it in the fridge for at least 4 hours or overnight.

Optional: Cream Topping

Ingredients

• 75g Full-fat brick cream cheese, room temperature
• 40g Unsalted butter, room temperature
• 123g (1 cup) Confectioners' sugar
• ½ tsp Vanilla extract
• Pinch of salt

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Steps

1. In a bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the 75g full-fat brick cream cheese and 40g unsalted butter together on high speed until smooth and creamy.
2. Add the 123g (1 cup) confectioners' sugar, ½ tsp vanilla extract, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
3. Pipe the frosting onto cake.

Optional: Buttercream

Ingredients

• 75g Unsalted butter, softened
• 2 Medium egg yolks
• 33g Granulated sugar
• 1 tsp Vanilla extract
• 10ml (1 tbsp) Water
• Pinch of salt
• Food colouring

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Steps

1. Combine 33g granulated sugar and 10ml (1 tbsp) water in medium saucepan. Heat over low heat while stirring until sugar dissolves. Increase heat to medium-high and bring to a boil
2. Put 2 medium egg yolks in a stand-mixer fitted with a whisk attachment and beat until thick and foamy.
3. Cook the sugar and water syrup until it reaches 116°C (241°F). Immediately remove from heat. With mixer running, SLOWLY drizzle hot syrup into bowl with yolks.
4. Continue mixing until the bottom of the bowl is cool to the touch and the yolk mixture has cooled to room temperature.
5. Add in 75g unsalted butter one cube at a time allowing each piece to incorporate before adding the next. Add 1 tsp vanilla extract and salt. Continue mixing until buttercream is smooth and creamy, about 5-6 minutes.
6. Add food colouring if desired.