Ube coco Cheesecake recipe

by Mario Babol

This exquisite dessert combines the rich, earthy taste of ube (purple yam) with the tropical essence of coconut, all enveloped in a creamy cheesecake filling. The crust, crafted from crushed cereals, adds a unique texture that complements the smoothness of the cheesecake. Elevate your dessert repertoire with this visually stunning and delectable treat that pays homage to Filipino culinary heritage.

Chef Mario Llorente Babol no longer pays attention to this observation and has taken steps for Filipino food to be known in Spain. Just like what his fellow Pinoy Chefs do in other countries so as not to remain in the shadows of other Southeast Asian cuisines known in other parts of the world.

Print Recipe

Ube Coco Cheesecake

Chef Mario’s Ube Cheesecake is something distinctive from the usual.

Course: Dessert, Snack

Cuisine: Eurasian Fusion, Filipino

Keyword: cheesecake, purple yam, ube, ube cheese

Servings: 8 servings

Equipment

oven
food processor
medium bowl
springform pan
parchment/baking paper
stand mixer/hand mixer
spatula (preferrably silicon spatula for smoother outcome)
tinfoil/aluminum foil

Ingredients

Crust Ingredients

180 grams crushed cereals
100 grams unsalted butter melted
50 grams granulated sugar

Cheesecake Filling Ingredients

4 pieces large eggs
200 grams granulated sugar
400 grams sour cream
150 grams coconut milk
700 grams full-fat cream cheese
5 ml Ubeness® Purple Yam flavoring and food coloring
pinch salt
crushed green candy lime pops

Instructions

The Crust

Place a rack in the middle of the oven and preheat the oven to 347°F (175°C)
Using a food processor, pulse the cereals into crumbs.
Pour into a medium bowl and stir in sugar and melted butter until combined.
Line in a springform pan with baking paper, allot at least 2 inches allowance on top around the pan.
Firmly pat the mixture into the prepared pan.
Bake for 5 minutes then set aside while preparing the filling.

The Cheesecake Filling

Beat cream cheese, a pinch of salt and sugar in the bowl with a stand mixer or handheld mixer fitted with the paddle attachment at medium-high speed.
Then beat with the cream cheese until completely smooth.
Add the sour cream, Ubeness purple yam flavoring and food coloring, and then beat until fully combined.
At medium speed, add the eggs until blended. Do not overmix to avoid the cheesecake from deflating and cracking when cooling.
Wrap the bottom and sides of the pan with heavy-duty tinfoil then place the crust.
Pour filling into the prepared crust using a silicone spatula.
Carefully place the pan in the oven and bake for 34-45 minutes.
Turn off the oven and let the cheesecake sit, undisturbed, for 45 minutes inside the closed oven.
The cheesecake should still be a bit wiggly. Carefully remove from the oven, then cool cheesecake completely uncovered at room temperature for minimum 6 hours upto overnight.
Gently run a knife around the edge of the cake to loosen the cheesecake from the rim of the springform pan, then remove the rim. Cut into slices for serving. For neat slices, wipe the knife on each slice.Serve cheesecake with desired toppings. Store cheesecake in the refrigerator for up to 5 days.