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Ube Cheesecake with Oreo Crust

Creamy Ube Cheesecake with Oreo Crust: A Sweet Escape

Indulge in this Ube Cheesecake with Oreo Crust, a creamy fusion dessert that delights the senses.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Oreo Cookies Perfect base for a crunchy texture; substitute with gluten-free cookies if needed.
  • 1/2 cup Melted Butter Binds the Oreo crumbs; use coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 16 oz Cream Cheese Ensure it's softened for easy blending.
  • 3/4 cup Sugar Can substitute with coconut sugar for a healthier twist.
  • 1/2 cup Sour Cream Adds a hint of tanginess and moisture; Greek yogurt can be a great alternative.
  • 1 cup Ube Halaya (Purple Yam Jam) Brings distinct nutty sweetness and vibrant color; can use store-bought or homemade.
  • 1 teaspoon Ube Extract It's optional but highly recommended for a deeper taste.
  • 1/4 teaspoon Salt Balances sweetness and enhances all flavors.
  • 3 large Eggs Key for setting the cheesecake; remember to add them one at a time for a smooth mix.
Optional Topping
  • 1 cup Coconut Whipped Cream Adds a light, fluffy finish and pairs beautifully with the ube flavor; try homemade or store-bought.

Equipment

  • 9-inch springform pan
  • mixing bowl
  • Electric mixer
  • roasting pan
  • plastic bag
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Gather your ingredients and equipment.
  2. Separate the cream filling from the Oreo cookies and crush until fine crumbs. Mix with melted butter.
  3. Prepare a 9-inch springform pan. Press the Oreo mixture into the bottom to create an even layer. Bake for 10 minutes and let cool.
  4. In a bowl, beat cream cheese until smooth. Gradually mix in sugar, sour cream, ube halaya, ube extract, and salt.
  5. Add the eggs one at a time, mixing well after each addition until smooth.
  6. Pour the cheesecake batter over the cooled crust, spreading evenly. Wrap the bottom of the pan in aluminum foil.
  7. Place the wrapped pan into a larger roasting pan. Fill with hot water halfway up the sides.
  8. Bake for 60-70 minutes. Let cool in the oven with the door ajar for 10-15 minutes.
  9. Remove from the oven and chill in the refrigerator for at least 6 hours or overnight.
  10. Remove from springform, slice, and top with whipped cream when ready to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 32gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 250mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure cream cheese is at room temperature to avoid lumps. Use a water bath to prevent cracks and keep the cheesecake moist.

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