A step-by-step guide to baking a layered ube cheesecake has been shared online, featuring a vibrant purple ube halaya base, a creamy ube-infused middle layer, and a traditional cheesecake topping. The recipe combines ingredients like cream cheese, eggs, sugar, and vanilla extract, with instructions for blending and baking to achieve a rich, jiggly center that sets as it cools. Bakers are advised to use a fine-mesh sieve for a smoother texture and tap the pan gently to ensure even layers before baking at high heat. The post includes a link for more detailed instructions and tips for those looking to recreate the dessert.
For more detailed recipe, please go to the comment. Recipe with more detailed instructions and tips if anyone wants to make it: https://butterjoykitchen.com/ube-cheesecake/ Ube Cheesecake 350 g ube halaya 250 g cream cheese 2 eggs 70 g sugar 115 g heavy cream ½ tsp vanilla extract 10 g cornstarch Instructions: Weigh 200 g of ube halaya and place it in a loose-bottom baking pan lined with parchment paper. Press the ube halaya evenly over the bottom of the pan to form the first layer. In a large bowl, combine the room-temperature cream cheese, powdered sugar, and vanilla extract. Mix on low speed until smooth. Pour in the heavy cream and continue mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition. Strain the cheesecake mixture through a fine-mesh sieve for a smoother texture. Take one-third of the cheesecake mixture and add it to the remaining ube halaya. Mix the ube halaya and cheesecake mixture on low speed until well combined. Pour this ube cheesecake mixture over the ube halaya layer in the prepared pan. Gently tap the pan on the counter a few times to help the mixture settle evenly. Pour the remaining plain cheesecake mixture on top. Gently tap the pan again to level the surface. Bake in a preheated oven at 430–470°F (220–240°C) for about 25 minutes, or until the top is deeply browned. Remove the cheesecake from the oven. The center will still be jiggly at this point, and the cheesecake will deflate slightly as it cools. Let it cool completely before removing it from the pan. Carefully peel away the parchment paper. Slice the cheesecake to reveal the three beautiful layers: ube halaya on the bottom, creamy ube cheesecake in the middle, and classic cheesecake on top. submitted by /u/ButterJoyKitchen [link] [comments]
