Ube Cheesecake with Coconut Graham Cracker Crust
Coconut Graham Crust Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- 8 tablespoons unsalted butter (melted and slightly cooled)
- 2 tablespoons Purecane™ zero-calorie Baking Sweetener
- ½ teaspoon salt
Ube (Purple Sweet Potato) Cheesecake Filling Ingredients
- 16 oz (2 blocks) cream cheese (room temperature)
- 1 cup Purecane™ zero-calorie Baking Sweetener
- 2 teaspoon purple sweet potato powder
- ¾ cup sour cream at room temperature
- 1 teaspoon vanilla extract
- 4 teaspoons ube flavoring (Butterfly brand preferred)
- 3 large eggs (room temperature)
- ½ teaspoon salt
Coconut Whipped Cream Ingredients
- 1 (14-oz) can unsweetened coconut milk (chilled)
- 2 teaspoons Purecane™ Confectioners Sweetener
- 1 teaspoon vanilla extract
Directions
Preheat the oven to 325 °F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
Coconut Graham Crust:
- In a medium bowl, combine all crust ingredients and stir until evenly moist.
- Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
Ube (Purple Sweet Potato) Cheesecake:
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, begin to beat cream cheese, Purecane™ zero-calorie Baking Sweetener, and salt (continue beating for another 2 minutes).
- Add purple sweet potato powder and sour cream. Beat until smooth and incorporated.
- Add vanilla extract and ube extract and stir until combined.
- Add eggs one a time, beating each one just until combined. (Remember to scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of batter.)
- Pour the batter into your pan and tap gently on your counter. Place the pan on your oven's middle rack. Place a roasting pan filled with hot water on the bottom rack. This will help prevent cracks.
- Bake for 30 minutes at 325 °F, then lower the oven temperature to 300 °F and bake for 30 minutes more or until set. (The middle will still be jiggly, but sides should be firm.)
- Turn the oven off, open the oven door slightly (use an oven mitt and place between oven and door), but keep the cheesecake inside for another hour so it can gradually cool.
- Take the cheesecake out of the oven, run a thin, sharp knife around the edges to separate the cake from the pan. (Do not take the cake out of the pan). Place it straight into the fridge to chill for 8 hours, preferably overnight.
Coconut Whipped Cream;
- Prepare your coconut whipped cream by taking the chilled can out of the fridge and scooping out only the solid parts into a small bowl, leaving all of the remaining liquid in the can.
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Add Purecane™ Confectioners Sweetener, vanilla extract, and beat until stiff.
(If too thick, add a bit of the coconut liquid in the can to thin out.) - To serve the cheesecake, top with a dollop of coconut whipped cream and sprinkle with shredded coconut and dusting of purple sweet potato powder. Enjoy!
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