Ube Cheesecake

Ube Jam and Coconut Crust

Pastry Chef Chera Amlag of Hood Famous Bakeshop | Seattle
Yield: 1 cake

Adapted by StarChefs | February 2020

INGREDIENTS:

Crust:
7 ounce pack of coconut biscuits
2½ ounces unsalted butter, melted

Ube Jam:
1 pound grated ube
14 ounces coconut milk 
12 ounces evaporated milk 
14 ounces condensed milk 
150 grams sugar
4 ounces butter

Cheesecake:
32 ounces cream cheese, tempered
400 grams sugar
15 gams all-purpose flour
60 grams heavy cream
8 grams vanilla extract
12 grams ube extract
5 large eggs

METHOD:

For the Crust:
Heat oven to 350°F. Grease a 9-inch Springform pan and line the bottom with wax paper. In a food processor, grind biscuits, add butter, and process until thoroughly combined. Press mixture into an even layer on the bottom of the Springform pan. Bake 10 minutes, until set. Cool. 

For the Ube Jam:
In a saucepan over medium heat, combine all ingredients. When mixture thickens, set aside to cool.

For the Cheesecake:
Heat oven to 350°F. To the bowl of a stand mixer fitted with a paddle, add cheese, sugar, and flour. Mix until smooth, scraping down the sides of the bowl as necessary. Add cream and extracts. Mix until combined. One at a time, add eggs, mixing until just combined. Pour half the batter into the prepared Springform pan. Scale 225 grams Ube Jam. Drizzle Ube Jam in stripes over batter, reserving some jam for topping. Spoon remaining batter over jam. Drizzle remaining jam on top. Using a thin knife, gently swirl jam to mimic a marble pattern. Bake until cheesecake is firm around the edges but still slightly wobbly in the center, about 60 to 70 minutes. Set pan on a wire rack to cool completely. Chill at least 4 hours.

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