Ube Coconut Cheesecake
smooth, tropical, and a dreamy twist on classic dessert!
Ingredients:
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup packed brown sugar
- 6 tablespoons unsalted butter, melted
- For the ube cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup full-fat sour cream
- ¾ cup granulated sugar
- ¾ cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 1 teaspoon vanilla extract
- 3 teaspoons unflavored gelatin
- ¼ cup water (for blooming gelatin)
- 1 cup heavy whipping cream, whipped to stiff peaks
- For topping:
- Whipped cream
- 1 cup shredded sweetened coconut
- ¼ cup unsweetened coconut, toasted
Instructions:
In a bowl, mix graham cracker crumbs and brown sugar. Stir in melted butter until evenly coated.
Press the mixture firmly into the bottom of a springform pan and chill while preparing the filling.
In a small bowl, sprinkle gelatin over water and let sit for 5 minutes to bloom. Then gently heat in microwave or saucepan until fully dissolved. Set aside to cool slightly.
In a large bowl, beat cream cheese, sour cream, and sugar until smooth and creamy.
Add ube halaya, ube extract, and vanilla extract. Beat until fully incorporated.
Slowly mix in the dissolved gelatin, blending thoroughly.
Fold in whipped cream gently with a spatula until the mixture is light and fluffy.
Pour the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight to set.
Decoration Tips:
Toast the unsweetened coconut in a dry pan over low heat, stirring often, until golden brown. Let cool before using.
Pipe whipped cream swirls around the edges of the cheesecake using a star tip for a soft, elegant finish.
Sprinkle a mixture of toasted and untoasted shredded coconut on each swirl to add texture and a tropical touch.
You can top each swirl with a small piece of purple yam jam or a dusting of edible purple shimmer for extra detail.
For clean slices, dip a sharp knife into hot water and wipe between cuts.
Happy Baking
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