I’m adding a Filipino twist to the classic cheesecake. Ube (ooh-beh), also known as purple yam, is a very popular flavor we, Filipinos, love. It’s used to make all sorts of desserts like ice cream, cakes, sweet breads, candies, and even jam. Some might find it strange eating something purple, but it really is delightful on your taste buds.
Yield: 1 4 1/2-inch cheesecake
Prep time: 10 minutes
Cook time: 40 minutes
For the crust:
5 biscoff cookies, finely ground
1 tablespoon unsalted butter, melted
1 teaspoon granulated sugar
pinch of salt
For the filling:
5 ounces neufchatel cheese, softened
3 tablespoons ube jam*
2 teaspoons granulated sugar
1/2 teaspoon ube extract*
1 large egg
pinch of salt
1 tablespoon all-purpose flour
1. Preheat the oven to 350ºF. Lightly grease a 4 1/2-inch spring-form pan with a nonstick spray.
2. In a bowl, combine all crust ingredients until evenly moistened. Pour into the spring-form pan. Using the smooth bottom of a shot glass, press the crumbs down into the base and pack firmly. Bake for 10 minutes. Reduce oven temperature to 300ºF.
3. With an electric mixer, beat the cream cheese, ube jam, sugar, and ube extract until combined. Add the flour and continue to beat. Add the egg, beating just until combined. Do not overmix.
4. Pour the cheesecake mixture into the crust. Tap the pan on the counter to bring all air bubbles to the surface. Bake in a water bath for 40 minutes, or until the center is slightly jiggly, but not wet when lightly touched. Turn the oven off, but leave the cheesecake in, with the door prop open. Let it sit for 30 minutes, then move to a cooling rack to cool another 30 minutes.
5. Run a knife around the edge of the pan and then cover with plastic wrap before refrigerating the cake. Chill for 5 hours, or overnight.
- Ube jam and extract can be found in Oriental/Asian stores.
Recipe by JG