Ube Cheesecake

Creamy ube cheesecake with a crunchy oreo crust and coconut cream on top!

Preheat oven to 350℉ and line the bottom of an 9" springform pan with parchment paper. Set aside.
Fill a ziploc bag with the oreo cookies and whack them with a rolling pin until they're finely crushed. You can also whiz them in a food processor.
Transfer the crushed oreos to a small bowl and pour in melted butter. Stir well until the mixture resembles wet sand.
Pour this mixture out into your lined springform pan. Use the bottom of a measuring cup or spatula to firmly press the crumbs into a thin layer on the bottom of the pan and up the sides of the pan.
Bake the crust for 10-15 minutes. Let cool completely while you prepare the cheesecake.

Lower the oven temperature to 325℉.
In a large mixing bowl, use an electric hand mixer to beat cream cheese until very creamy.
Add sugar, greek yogurt, vanilla extract, ube halaya, and ube extract. Mix on low speed until thoroughly combined.
Add one egg at a time, mixing in between each addition until smooth and creamy.
Transfer the batter to your baked crust, filling the pan a bit more than ¾ full. Wrap the bottom edges of the pan with aluminum foil to prevent leaking.
Fill a pan with about 1" of boiling water and place it on the bottom rack of the oven. Bake the cheesecake on the middle rack for 65-70 minutes or until the outer 2" of the cheesecake is set but the middle half is still jiggly. Immediately after taking it out of the oven, carefully run an offset spatula around the outer edge of the cheesecake to prevent cracking as it shrinks.
Let the cheesecake cool completely at room temperature before covering it with plastic wrap and chilling it in the fridge for at least 4 hours or overnight.

Chill your can of coconut milk in the fridge the day before. After 24 hours, carefully open the can without tilting it or disturbing it too much.
Scoop out the solidified coconut cream from the can into a mixing bowl, avoiding the clear coconut water. You can drink the coconut water or save it for another recipe.
Add powdered sugar and vanilla extract to the coconut cream and use a hand mixer to whip the coconut cream for about 1 minute until light peaks form. Don't overmix as it can separate.
If the coconut cream is too liquidy, add a bit of cornstarch to thicken it. Whip for another 30 seconds until combined. You can either use the cream right away or chill it in the fridge for a few hours to thicken it up even more.
Release the cheesecake from the pan and pile the cream on top of it. Use a spatula to spread it around. Sprinkle with coconut flakes.

Full-fat coconut milk - Some brands work better than others for separating out the coconut cream from the coconut water. I recommend using the Aroy-D or Savoy brands of canned coconut milk. Remember to refrigerate the can overnight ahead of time either before you make the cheesecake or at the same time as you chill your baked cheesecake overnight.

Nutrition

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