Japanese Ube Cheesecake
This is a a very pleasant all-natural purple cheesecake. This is not the traditional cheesecake but rather a blend of chiffon cake and the traditional NY cheesecake. It’s fluffy, moist and creamy with the earthly flavor of a purple yam or ube. Ube is my all time favorite flavor for special treats or dessert in the Philippines.
Japanese Ube Cheesecake
Jiggly soft chiffon cheesecake with pretty all-natural distinct purple yam or ube creaminess.
Ingredients
- 4 large eggs at room temperature
- 2 tbsp evaporated milk
- 2 tbsp sugar
- 2.5 tbsp butter at room temperature
- 4 oz cream cheese at room temperature
- 3 tbsp grated ube
- 3 tbsp flour
- 1.5 tbsp cornstarch
- 1 tsp ube extract
- 6 tbsp sugar
- 1 tsp cream of tartar
Instructions
- Preheat the oven to 325 degrees F and water bath pan.
- Carefully separate egg yolks from egg white.
- Mix sugar and milk together. Blend in butter and cream cheese and mix until smooth.
- Beat egg yolks. Blend in grated ube and ube extract. Mix well until smooth. Blend the 2 mixture together. Set aside.
- Sift flour and cornstarch together. Set aside the dry mixture.
- Beat egg white until it starts to bubble. Add cream of tartar and continue beating until frothy. Add one tbsp of sugar at a time while continuing to beat. Beat until stiff peak forming a meringue.
- Transfer 1/3 of the meringue and 1/3 of the dry mixture in the ube mixture. Fold until well blended. Do the same for the other thirds and the last thirds. Fold until well blended but not over mix.
- Pour the batter in the lined 6" round cake pan. Bake on the water bath pan for 15 minutes.
- Lower the temperature to 300 degrees F for 45 more minutes. Leave in the oven for another 15 minutes. Transfer to the cooling rack stripping off all the parchment paper.
- Enjoy the jiggly cake while warm. Refrigerate for few hours and serve.
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Japanese Ube Cheesecake
Jiggly soft chiffon cheesecake with pretty all-natural distinct purple yam or ube creaminess.
Check out this recipe