Ube Oreo Cheesecake
A delightful fusion of Filipino ube and classic Oreo, this cheesecake is rich, creamy, and visually stunning, making it a perfect dessert for any gathering.
Servings 8 servings
Calories 380kcal
Ingredients
For the Crust
- 20 pieces Oreo cookies, crushed Classic or double-stuffed for extra richness.
- 6 tbsp Melted unsalted butter Helps bind the crumbs together.
For the Filling
- 500 g Cream cheese, softened Let it sit at room temperature for smooth mixing.
- 1 cup Sugar Balances the ube flavors.
- 200 ml Heavy cream For filling richness.
- 100 ml Heavy cream For ganache topping.
- 3 pieces Large eggs Bind the filling together.
- 2 tsp Vanilla extract Enhances flavor.
- 1 cup Ube halaya Purple yam jam or puree.
- few drops Ube extract Optional for flavor enhancement.
- 150 g White chocolate For silky ganache topping.
- 1 Purple food coloring Optional for color enhancement.
- Whipped cream For decoration.
- Oreo cookies, whole For decoration.
- Oreo wafers For finishing touches.
Instructions
Make the Oreo Crust
- Crush Oreos into fine crumbs and mix with melted butter. Press the mixture into the bottom of a springform pan. Refrigerate.
Prepare the Ube Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until fluffy and smooth.
- Add heavy cream, vanilla extract, and ube halaya, mixing until incorporated.
- Gently add eggs, mixing one at a time to keep the batter smooth.
Bake the Cheesecake
- Pour the ube filling over the chilled crust. Bake in a water bath at 160°C (320°F) for 60-70 minutes until the edges are set and the center jiggles slightly.
Cool and Chill
- Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour to cool slowly.
- Refrigerate for at least 4 hours, preferably overnight.
Make the Ganache Topping
- Heat 100 ml of cream and pour it over the melted white chocolate. Mix until smooth and glossy.
- Optional: Add purple food coloring or more ube jam for extra flavor.
Decorate
- Pour ganache over the chilled cheesecake and drizzle as desired. Decorate with whipped cream and garnish with whole Oreos and Oreo wafers.
Serve and Enjoy
- Slice the cheesecake thick and serve chilled. For clean cuts, use a hot knife.
Notes
For best results, chill the cheesecake overnight. Store leftovers in an airtight container for up to five days. This cheesecake also freezes well.
