I love ube and cheesecake so naturally, I thought a combo of the two would be amazing and it was! 🙂
I used a basic cheesecake recipe for this and simply added ube. It turned out very delicious, but next time, I will use MORE UBE! It was
very subdued so I think maybe 2 tablespoons would work better 😉 Ube is also naturally purple so you will get a beautiful color when you make it.
Crust
an 11 oz box of Nilla wafers (crush in a food processor)
1/3 cup of melted butter
Mix wafers and butter and spread onto an 8 inch springform pan
Cheesecake filling
4 packages of full fat and softened cream cheese
1 cup of sugar
2 tsp ube extract (I will increase to 2 tbs next time because 2 tsp wasn’t enough for my ube obsession)!
4 eggs
Beat cream cheese, sugar on low speed. Add eggs one at a time, still on low speed. Finally, add ube extract.
Pour the mixture onto the crust. Bake for 55 minutes at 300F if using a nonstick or dark pan; 325F for all others. Refrigerate and it will be ready to serve in about 3 hours.
Ube buttercream frosting
1/2 stick of butter
1 cup of confectioner’s sugar
1 tsp ube extract
1 tbs milk
Where did you get the ube extract?
LikeLike
Hi! I had to buy it on amazon.com as there are no local grocers here who sell it.
LikeLike
hello… thank you for sharing your recipe which i will make for thanksgiving… i just would like to know if you needed to add food coloring to make the purple… and also on your picture u did mini cheesecake and you bake time says 300F for 55 mins looks like for a whole cheesecake? would this be the same for the mini cheesecake pan? please advise… thanks so much
LikeLike
Hi! It’s been hectic here and I didn’t see this comment until now after the holiday! So I hope it turned out well for you. I use ube extract which makes it purple but I usually add more gel coloring to make it more vibrant. And for a mini cheesecake like a 3 inch, yes I would bake about half the time..
LikeLike