This Ube velvet cheesecake is the queen of all ube. Ube lovers rejoice! Because these cheesecakes are creamy sweet and velvety with a slight hint of of sour cream from all the bursting flavours. It will melt in your mouth..
Everyone will be delighted to taste it over and over again. These cakes are an imitation to the famous Dolce Latte Restaurant and Bakeshop, visit them too and try this Ube Velvet Cheesecake dessert! Or might as well bake it today.
Ube Velvet Cheesecake
2 cups ginger cookies finely ground (grahams is ok too)
2 Tbsp brown sugar
pinch of salt
3 Tbsp unsalted butter
2 pounds cream cheese, room temperature
1 1/3 cup granulated sugar
pinch of salt
2 teaspoons vanilla extract
30 ml ube extract
4 large eggs
2/3 cup heavy whipping cream
2/3 cup sour cream
COCONUT SOUR CREAM TOPPING:
2 cups sour cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
For the Frosting:
2 cups powdered sugar
1 cup unsalted butter
3 tsp ube flavor
Ube cake crumbs for garnish (optional)
Equipment: You will need a springform pan.
Prepare your spring form pan so that no water leaks into it while cooking. Wrap aluminum foil around the pan, folding foil up the sides of the pan. Use a second square of foil and repeat. Make sure there are no foils and that exterior of pan is completely covered with foil.
Preheat oven to 350 degrees.
Pulse ginger cookies in food processor until finely ground. In a mixing bowl combine cookies, sugar and salt. Next, stir in melted butter and mix.
Put ginger cookie crumbs in the bottom of the springform pan. Press down the crumbs with your fingers creating an even layer across the bottom of the pan. Place the pan in the oven for 10 minutes or until crust looks fully baked. Remove from oven and let cool while you make the filling. Lower oven temperature to 325 degrees once the crust is baked.
Cut the cream cheese into chunks and place it into the bowl of your electric mixer with the paddle attachment. Mix on medium speed for 4 minutes or until cream cheese is smooth. Scrape down the sides of the bowl and add the sugar and mix again on medium speed for another minute or until sugar is incorporated.
Add the salt and vanilla extract and mix again for another minute. Scrape down the sides of the bowl and add the ube extract. Mix again until extract is fully incorporated. Add the eggs, one at a time, beating for one minute after each addition.
Next, scrape down the bowl and add the sour cream. Mix until incorporated. Add the heavy whipping cream and mix again for another minute. Make sure everything is fully incorporated and there are no cream cheese lumps at the bottom of the bowl.
Place the foil wrapped springform pan into a roasting dish. Pour the cream cheese filling into the pan on top of the ginger cookie crust.
Place the pan in the oven and carefully fill the pan with boiling water to create a water bath for the cheesecake. Pour in enough water to reach halfway up the sides of the springform pan.
Cook at 325°F (160°C) for 1 ½ hours.
Turn off the oven and crack open the oven door to let the cheesecake cool slowly for another hour.
Cover the top of the cheesecake with foil (do not let foil touch surface of cheesecake) and chill in refrigerator for at least 4 hours or overnight.
To make the frosting, mix together butter, ube flavor and butter. Sift the powdered sugar and add to the butter mixture slowly. Mix until smooth.
Unmold your chilled cheesecake and start frosting with thin frosting the top and sides of cheesecake and flatten with cake spatula.
Sprinkle some crush ube cake crumbs on the side. Finally, place the leftover frosting on a pipe and decorate with small rosettes on top. Serve and enjoy!
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