Description
What do you get when you combine cheesecake with a Filipino flavor? AN UBE CHEESECAKE! That’s right, if you’re looking for a way to enjoy ube aside from the traditional Filipino way, then look no further. This is variation is not only delicious, but also creamy and decadent.
Ingredients
Scale
Cheesecake:
- 1 cup (150g) – raw cashews
- 1 cup (245g) – silken tofu
- 1 cup (230g) – vegan cream cheese, I used the Tofutti brand
- 1 cup (230g) – granulated sugar
- ¼ cup (60 ml) – lemon juice
- 1 tablespoon – ube extract
- Hot water, to soak and for the water bath (see notes)
Crust:
- 20 – oreos, fillings removed (see notes)
- 4 tablespoons (56g) – vegan butter, melted
Ube Whipped Cream (Optional)*
- 1 can – coconut cream, chilled in the fridge overnight, I used the Nature’s Charm brand
- ¼ cup (30g) – powdered sugar
- 2 teaspoon – ube extract
Equipment:
- High-speed blender
- Food processor
- 6-inch springform pan (you can use a 9-inch as well, see notes)
- Roasting pan/baking pan with deep sides (like a brownie pan)
- Parchment paper
- Aluminum foil
- Piping bag
- Piping Tips
Instructions
- First, soak the raw cashews in hot water for 10 – 30 minutes to soften. Set aside. Preheat oven to 375° Fahrenheit and line a 6-inch springform pan with parchment paper and for good measure wrap the bottom of the pan with aluminum foil. This is just in case the pan leaks!
- Take 20 Oreos and remove the cream filling. (You can save the cream for something else!) In a food processor, crush the Oreos until you get a fine sand-like texture. While the food processor is running, slowly pour in the melted butter until the mixture starts clumping together. Pour the Oreo mixture into the springform pan lined with parchment paper, and evenly spread it on the bottom. Pat down until smooth using the bottom of a flat glass cup or a measuring cup. This will ensure that the crust has an even thickness.
- Bake the crust for 10-12 minutes, then allow it to cool fully before adding the filling. Do not remove the aluminum foil.
- Preheat oven to 350° Fahrenheit. Drain the soaked cashews and add it to the blender along with the silken tofu, cream cheese, lemon juice, and ube extract. Blend on high until creamy, smooth, and has a purple color throughout (Try to make sure there are no white spots in the batter!). Pour the cheesecake mixture over top the cooled Oreo crust.
- To prep your water bath, heat up water until boiling. Remove from heat and pour the water in a deep roasting pan or a deep baking pan (a brownie pan will work) to a depth of 1 inch from the springform/cheesecake pan.
- Make sure that the foil is still wrapped around the springform pan, this will prevent the water from seeping into the cheesecake. Place your cheesecake in the roasting pan with water and carefully transfer it into the preheated oven.
- Bake for 60 – 65 minutes. This is a thick cheesecake, and it will need time to fully bake through. If you see that the top of the cheesecake is turning brown, take a piece of aluminum foil, cover the top and continue to bake. The cheesecake will be done when it slightly jiggles in the middle. It will firm up as it cools.
- Remove from the oven, and allow it to come to room temperature. Do not remove the cheesecake from the pan. Cover with a plastic wrap and place it in the fridge overnight to completely set.
- The next day, carefully remove the cheesecake from the pan and place it on a serving plate. Serve and enjoy!
*If you want to add ube whipping cream
- Make sure to chill the coconut cream in the fridge overnight. Turn the can over, bottom-side up, and open the can. Drain out any excess water and scoop out the coconut cream into a bowl of a stand mixer. With a whisk attachment, whip the coconut cream for about 1-2 minutes until you get soft peaks.
- Next, add in the powdered sugar, slowly mix until well combined, and then whip it on high to aerate it.
- Now, remove half of the whipped cream and save it for later (Use to top off any other dessert!). Add in 2 teaspoons of ube extract in the left-over whipped cream, and mix until you do not see any white in the cream. You might need to scrape the bowl halfway.
- Scoop the ube whipped cream out and into a piping bag fitted with your favorite piping tip. Decorate your cheesecake however you like, get creative! Serve and enjoy!
Notes
- You will need hot water for two things.
1. To soak the cashews
2. Water bath to bake with the cheesecake, this will prevent the cheesecake from forming any cracks. - The fillings need to be removed from the oreos, otherwise you will get a very hard and chewy crust. It is not pleasant to eat at all. Save the filling for something else!
- I chose to do a 6 inch cheesecake, however you can opt to use a 9 inch pan but you will need to double the measurements!
Keywords: vegan, cheesecake, dessert, filipino-american, recipe
What alternative can I use instead of cashew? My kids have nut allergies.
Unfortunately for this recipe, cashew is needed. It gives it the fat that mimics real cheesecake.
[…] Ube Cheesecake […]
If you double the recipe for a bigger cake will the cooking time change?
Yes, the baking time will change. I haven’t tested it myself, but I would start by adding an extra 30 minutes and go from there. Just keep an eye on it, as I’ve mentioned in the recipe card, you’ll know when the cheesecake is done when it slightly jiggles in the center.