Purple Sweet Potato Cheesecake – Ube CheesecakeAs half a Filipina I love the Philippine kitchen . One of my favorite vegetables is the Ube root, which is also called yam root or purple sweet potato So this root is behind the purple colour. As already mentioned above, it has its origin in the Philippines, where it has long been used for the preparation of desserts, including our typical Halo-Halo dessert. But it wasn’t until food bloggers spread the trend on social media channels that the purple tuber conquered the USA – and finally spread to Europe. So I am all the more pleased that the Ube root has made it to us! I love to experiment and combine different products. That’s why I tried a Ube cheesecake and I’m so happy that I succeeded right from the start.
No-Bake Ube Cheesecake
- 1 Pack Double cream cheese Philadelphia
- 3 Leaves Gelatin
- 125 gr. Low-fat curd
- 160 gr. Whole grain Graham Crackers
- 150 ml Full cream
- 3 Tbsp. Ube powder or 1 tsp. ube concentrate
- 50 gr. Fluid butter
- 3 Tbsp. Xylit Sugar
- 2 Tbsp. Lemon Juice
In a small bowl mix the graham cracker crumbs with a pinch of salt, add melted butter and mix well. Press into the bottom of 9 small springform pans. Allow to cool until firm.
Soak the gelatine in cold water.
Beat the cream until stiff and set aside.
In a medium bowl, beat the cream cheese, the low-fat curd cheese, the lemon juice and the Ube juice until soft. Add the whipped cream and beat with an electric mixer until the mixture thickens. Add the sugar and beat until stiff.
Dissolve the gelatine in warm water and add a tablespoon of the cream, then mix into the mixture. Add the cooled crust and cover with the cake filling. Leave to cool for a few hours or overnight. Just before serving, remove the sides of the springform pan.