This light and airy ube cheesecake is very delicious, and a lot simpler than some might think!
Ube Souffle Cheesecake
I created this recipe during one of my classes at the CIA. Our assignment was to take a basic recipe and alter it two different ways to accommodate certain dietary restrictions. The alterations I made were dairy-free, and 50% reduced sugar/high fiber. The original was my favorite, but the dairy-free cheesecake came pretty close in ranking! When creating this recipe for school, I did not have access to ube extract. So, for the purposes of getting a stronger ube flavor and deeper purple color, I increased the measurement of ube powder and created a natural purple food coloring by cooking down huckleberries in order to create a syrup. For the dairy-free cheesecake, I used a dairy-free cream cheese (the one I had was made from tofu), margarine, and plant based milk. The results were surprisingly similar to the original. I could barely taste the difference!
EQUIPMENT NEEDED
Saucepan
Whisk
Stand Mixer (I used Kitchen Aid) or Hand Mixer
Stainless Steel Bowls
Rubber Spatula
RECIPE
YIELDS: 1, 8" CAKE PAN
Ingredients Amount
Cream Cheese 125 grams
Unsalted Butter 60 grams
Egg Yolks 5 ea
Milk 125 grams
Vanilla Extract 1 tsp
Salt ¼ tsp
Cake Flour 75 grams
Cornstarch 10 grams
Ube Powder (Optional) 1 TBSP + 1 tsp
Ube Extract 3 TBSP
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Egg Whites 5 ea
Granulated Sugar 130 grams
Cream of Tartar ½ tsp
METHOD
Preheat your oven to 320 degrees fahrenheit.
Prepare your pan. Line a 8’’ cake pan with parchment paper on the bottom and the sides. Place in a deep pan.
3. Sift dry ingredients (cake flour, cornstarch, ube powder) through a strainer and set aside.
4. Melt cream cheese, butter and salt using a stainless steel bowl, place over a water bath. Do not overheat because your emulsion will separate!
5. Take the bowl off of the water bath and incorporate the egg yolks.
6. Once incorporated, add the milk, vanilla, and ube extract.
7. Once mixture is homogeneous, add the sifted dry ingredients. Mix until just incorporated, set aside.
8. Next, make the meringue. Add the egg whites into a Kitchen Aid mixer with the whisk attachment and whip until frothy. Add cream of tartar.
9. Slowly add the sugar until fully incorporated.
10. Whip the whites until soft peaks occurs.
11. Incorporate the egg whites by folding into the cream cheese mixture in three increments.
12. Immediately pour into the prepared cake pan. Pour hot water into the hotel pan, creating a water bath for the cake pan to sit in.
13. Put the hotel pan in the oven, bake for 60-70 minutes.
14. Check doneness with a cake tester/ toothpick. If clean, remove the cheesecake from the water bath and put back into the oven for 10 more minutes.
15. Remove cake from pan, place on a cooling rack, remove the parchment paper from the sides.
16. Allow to cool completely at room temperature. Remove parchment from the bottom.
17. Once cooled, refrigerate for 2-3 hours prior to serving.
18. Best results are if refrigerated overnight.
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