Ube Cheesecake with Lime Curd and a Coconut crust
Ube Cheesecake topped with Lime Curd w/ Coconut crust
Yield: 12
Prep time: 30 MinCook time: 2 HourInactive time: 8 HourTotal time: 10 H & 30 M
Ube Cheesecake is a deeply vanilla-flavored purple cheesecake made with a vanilla cookie crust and coconut whipped cream. This purple yam cheesecake has the subtle nutty, marshmallowy flavors of ube, creamy texture, and a stunning purple hue from two forms of ube in the filling.
Ingredients
Coconut Vanilla Cookie Crust
- 2 Cups Vanilla Cookie Crumbs, 2 boxes Vanilla Wafers.
- 1/2 Cup Unsweetened Coconut Flakes.
- 1/4 Cup Granulated Sugar.
- 1/4 Teaspoon Kosher Salt.
- 1/2 Cup Unsalted Butter.
Cheesecake Batter
- 32 oz Full-Fat Cream Cheese, room temperature (4 blocks).
- 1 Cup Granulated Sugar.
- 1/4 Cup Cornstarch.
- 1/3 cup Ube Halaya.
- 4 Large Eggs. Room temperature, whisked.
- 1 Tablespoon Vanilla.
- 1 Cup Full-Fat Sour Cream. Room temperature.
- 1 - 2 Teaspoons Ube Extract.
Stabilized Whipped Cream
- 4 Cups Whipping Cream
- 1 Cup Icing Sugar (Confectioners Sugar)
- 4 Tsp Gelatin
- 5 Tbsp Cold Water
- 2 Tsp Vanilla Extract
Instructions
Preparation
- Preheat the oven to 350 F / 177 C
- Prepare a 9-inch springform pan by adding a piece of parchment paper to the bottom of the pan clipping it in (cut excess off around the edges). Then, spray the sides with nonstick cooking spray and add 2 - 3 strips of parchment paper along the sides to cover it completely. I like to have mine come just above the lip of the pan.
Vanilla Cookie Crust
- Pulse the vanilla cookies, sugar, coconut and salt until fine and sandy. Then, add in the melted butter and pulse until all crumbs are completely moistened. 2 cups vanilla cookie crumbs,1/2 cup unsweetened coconut flakes, 1/4 cup granulated sugar, 1/4 teaspoon kosher salt, 1/2 cup unsalted butter.
- Add the crumbs to the springform pan(I line the bottom with parchment paper) and use a 1/3 cup measuring cup to press the crumbs into the bottom and sides. Start by pushing the crumbs to the sides and pressing it about 3/4 way up the pan. Then, press down in the center until it's completely compacted.
- Bake for 10 minutes, then transfer to a wire rack to cool while you make the cheesecake layer.
- Lower the oven temperature to 300 F / 149 C and add an empty casserole dish to the bottom rack of the oven. Set a pot of water to boil and pour into the casserole dish once boiling.
Cheesecake Batter
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) and mix on low until it's broken down and creamy. Scrape down the sides. 32 oz full-fat cream cheese.
- Mix together the sugar and cornstarch in a bowl, then add to the cream cheese and mix on low until fully combined. Add the ube halaya and mix again until evenly distributed. Scrape down the sides again. 1 cup granulated sugar, 1/4 cup cornstarch, 1/3 cup ube halaya.
- Crack the eggs into a separate bowl and whisk to break down. Add the vanilla into the eggs. With the mixer running on low speed, drizzle in the eggs and mix until fully incorporated. 4 large eggs,1 tablespoon vanilla.
- Scrape down the sides one more time, then add the sour cream and mix on low until incorporated. Add 1-2 teaspoons of ube extract and mix again to deepen the color (and flavor). Use a rubber spatula to mix one more time by hand to remove any air bubbles. Tap it on the counter a few times then let it sit for about 5 minutes. 1 cup full-fat sour cream,1-2 teaspoons ube extract.
- Pour the cheesecake batter into the crust and use your spatula to smooth it out to meet the edges. Bake in the center rack for 1 hour 45 minutes.
- Turn off the oven and crack it open slightly for 1 hour. Transfer the cheesecake to a wire rack and cool at room temperature for 30 minutes. Finally, transfer to the fridge (uncovered) and chill for at least 8 hours.
- Top with Lime curd(recipe below) and border with stabilized whip cream or serve just the way it is.
Stabilized Whipped Cream
- Sprinkle the gelatin over the water and allow to bloom for 5 - 10 minutes.
- Melt the gelatin in microwave for 5 seconds. Do a further 3 - 5 seconds if it has not completely dissolved. You want to ensure there is no un-melted gelatin.
- Allow the melted gelatin to cool slightly.
- Once gelatin has cooled slightly add about 2 tbsp of cream and mix. If your gelatin gets too cold, heat again in the microwave for 5 seconds.
- Use a cold mix bowl to whip your cream to soft peaks either using a hand mixer or stand mixer.
- Sieve in your icing sugar, use a hand whisk to gently combine.
- Then add the vanilla extract, use the hand whisk to gently combine.
- Use the mixer on low and drizzle in the gelatin. Mix until the whipped cream forms into stiff peaks.
- Be careful not to over whip your cream.
Homemade Lime Curd
Yield: 20: 2 Tablespoon Servings
Prep time: 15 MinCook time: 20 MinInactive time: 8 HourTotal time: 8 H & 35 M
This easy homemade lime curd is smooth and creamy. On the blog you will see it on top of my Ube cheesecake, it can be used in so many ways. I find it compliments a creamy dessert or on biscuits and scones.
Ingredients
- 1/2 Cup of Butter.
- 3/4 Cup of Lime Juice.
- 1 Cup Granulated Sugar.
- 2 Large Eggs.
- 3 Large Egg Yolks.
- 1 Tablespoon Lime Zest
Instructions
- Begin by zesting the limes until you have approximately 1 tablespoon of zest. Be careful not to go too deep, you want only the bright green part of the rind. Set aside.
- Juice enough limes until you have 3/4 cup of juice.
- In a medium-size glass or ceramic bowl, whisk the eggs and egg yolks until smooth. Set aside.
- Add the butter, sugar and lime juice to a medium-size, non-reactive pot. Heat on medium-low heat just until the butter is melted and the sugar is dissolved.
- Pour the warmed lime mixture in a slow, steady stream into the eggs while whisking continuously, until the mixture and eggs are fully combined. Then return the combined mixture to the pot.
- Heat the lime curd over medium-low heat while continuing to stir slowly until the mixture has thickened and coats the back of a spoon. This can take 10 - 15 minutes. If you have a candy thermometer, you want the mixture to reach between 160 F and 170 F. Do not let the curd boil.
- Remove the lime curd from the heat and stir in the lime zest.
- Pour the curd into heat-safe jars or containers and refrigerate until fully cooled and set. 6 - 8 hours or overnight. Then serve as desired.
Notes
- It is important that the curd is heated slowly and not allowed to boil. Boiling the curd can result in a grainy texture and eggy flavor. If you prefer your curd a bit sweeter, you can increase the sugar by 1/4 cup. Prepared curd should last up to two weeks when stored in an airtight container in the refrigerator. If you want your lime curd to have brighter green color, you can add a tiny drop of green food coloring while heating, but before the curd has thickened.
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Jolie Meaux
