Instant Pot Ube Cheesecake Recipe

December 31, 2019Van
Blog post

Prep time: 30 minutes

Cook time: 45 minutes

Serves: 6-8

If you haven’t heard of ube (pronounced ooh-bey) yet, just search for the hashtag #ube on Instagram and check out all the gorgeous desserts made from this purple yam. It’s been a popular ingredient for sweets and desserts in the Philippines and Hawaii forever, but it’s been spreading like wild fire all over the states for the last few years. I love this description of ube from Trader Joe’s “It’s sweet & nutty-tasting, with hints of an almost coconut-like flavor; some liken it to a cross between vanilla & pistachio” Trader Joe’s released amazing ube ice cream last summer.

Ube is a starchy, sweet yam with the most beautiful purple coloring, which makes it the perfect ingredient for cheesecake! You end up with an ultra-rich and creamy cheesecake, with flavors of ube and coconut. Not to mention this is one of the most stunning desserts you’ll have on your dinner table – your guests will be so impressed that you made it! Now that’s the goal of any home chef! Give this a try—I guarantee you’ll be amazed at what you’ve been missing.

 

You can usually find Ube Flavoring (order here) and Ube Jam (order here) at any Vietnamese or Filipino Market. Check out the produce section at your local Asian market to find fresh ube, if they don’t have it there – look in the frozen section.
Instant Pot Ube Cheesecake Recipe

Use Coconut Biscuits for the crust, if you can’t find this – use Nilla Wafers instead.
Instant Pot Ube Cheesecake Recipe

This silicone sling makes is very easy to load and lift out the cheesecake pan (purchase here).
Instant Pot Peanut Butter Cheesecake Recipe with Nutter Butter Crust

If you use your Instant Pot on the counter under your cabinets, this is an awesome accessory that diverts the steam downward and away from your cabinets (purchase here)

Instant Pot Ube Cheesecake Recipe

I topped my Ube Cheesecake with Coconut Whipped Cream (recipe here). If you want the ombre effect, color half of the whipped cream with a few drops of Ube Flavoring and fill the bag as pictured below. I used a Wilton 2D Piping tip (purchase here).
Instant Pot Ube Cheesecake Recipe

Instant Pot Ube Cheesecake Recipe

Instant Pot Ube Cheesecake Recipe

Instant Pot Ube Cheesecake Recipe

Instant Pot Ube Cheesecake Recipe

Print Recipe

Instant Pot Ube Cheesecake Recipe

  • Prep time: 30 minutes
  • Cook time: 45 minutes
  • Serves: 6-8

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Ingredients

  • 12 oz Cream Cheese (1½ blocks)
  • ¾ Cup Coconut Cream
  • ½ Cup Ube (fresh or frozen) or Ube Jam
  • 14 oz can of Sweetened Condensed Milk, (use only 1 Cup if you're using Ube Jam)
  • 2 Large Eggs
  • 1 Teaspoon Ube Flavoring
  • 7 inch non-stick Springform Pan

CRUST

  • 1 Cup Coconut Biscuit Crumbs, or substitute with Nilla Wafers
  • 2 Tablespoons Granulated Sugar
  • 4 Tablespoons Salted Butter, melted

Method

  • 1)

    If you’re using Ube Jam, Measure out ½ Cup of ube jam and place into a food processor or blender, add ¾ Cup Coconut Cream and blend on high until it’s completely smooth.

    If you’re using fresh Ube, peel and cut into large pieces enough to make ½ Cup of mashed Ube. If you’re using frozen Ube, thaw in the refrigerator overnight. Pour 1 Cup of water into the Instant Pot, place the trivet or steamer basket into the pot, and place the ube on top. Seal the lid, choose High Pressure / Manual and set for 10 minutes. (Do step 2 while the ube is cooking). Once the timer is up, switch the knob to venting to release the steam – when the pin drops, open the lid. Measure out ½ Cup of ube and place into a food processor or blender, add ¾ Cup Coconut Cream and blend on high until it’s completely smooth, it will look like a thick paste.

  • 2)

    Fill a large bowl with hot tap water from your sink, place the 2 Large Eggs into the bowl and set aside. Cut the cream cheese into small blocks, place it into a microwave safe bowl. Heat the cream cheese for 15 seconds, take it out, give it a stir than microwave for another 10 seconds then stir and check again – continue with 10 second increments until it’s very soft.

  • 3)

    Add the ube and coconut cream mixture, 14 oz can of Sweetened Condensed Milk (only use 1 Cup of Sweetened Condensed Milk if you used Ube Jam) and 1 Teaspoons of Ube Flavoring to the bowl of cream cheese. Use a stand mixer (slowest setting) with the paddle attachment or hand stir with a whisk until it’s smooth. Add 2 Large Eggs and stir until the eggs are completely incorporated. Don’t whisk vigorously, just keep stirring until the batter looks homogeneous. Pour the batter through a or large mesh strainer, use a silicone spatula to press the batter through – this will ensure that you end up with a completely smooth cheesecake – discard any ube bits that did not pass through the strainer.

  • 4)

    Trace the bottom of your 7 inch pan on parchment paper and cut out the circle to line the bottom of the pan.  Use butter to grease the the interior side of the pan very well. Add 1 Cup of Coconut Biscuit crumbs, 2 Tablespoons of Granulated Sugar and 4 Tablespoons of melted Salted Butter into a bowl and mix well. Pour the crumbs into your springform pan and press very firmly onto the bottom, use a spoon or something with a flat bottom like a small ramekin to help even out the crust.

  • 5)

    Pour the batter into your cheesecake pan. Pick up the pan and tap it a few times on the counter to even out the batter and this also helps pop air bubbles in your batter. Place a paper towel on top of the pan, it should not touch the cheesecake. Place one piece of foil on top and seal tightly,  then another piece of foil the bottom that wraps up towards the top ~ the entire pan should be covered ~ this helps prevent steam getting on your cheesecake. The cooking time for this recipe is also designed for this wrapping technique (your cheesecake could turn out overcooked if you’re not wrapping the top and bottom)

  • 6)

    Place 1½ Cups of water into the Instant Pot and place the trivet into it. Carefully place the the cheesecake pan on top of the trivet or use an Instant Pot Silicone Sling – (purchase here) If you have a separate sealing ring you use for desserts, place that one on the lid.  Seal the lid and switch the knob to “Sealing”.  Set the Instant Pot for High Pressure / Manual for 45 minutes. Once the timer is up and you hear the beep, wait an additional 20 minutes while the pot releases the pressure naturally.  If the pin hasn’t dropped on it’s own after 20 minutes, switch the knob to “Venting” and when the pin drops open your lid.

    ***Different Instant Pot models, living in higher elevation or even different springform pans may change the cook time. If there is no jiggle in the very center, the cheesecake is most likely overcooked (overcooked cheesecakes are eggy and grainy instead of creamy), use 5-10 minutes less cooking time next time. If your cheesecake looks like liquid in the middle, it’s under cooked. Make sure there’s still 1½ Cups of water in the pot, recover the pan and cook for another 5 mins on High Pressure and 5 minute natural pressure release (repeat if necessary).

  • 7)

    Carefully remove the cheesecake from the Instant Pot. Unwrap the foil, the pan will still be hot so use mitts or kitchen tongs.  Leave it on the counter to cool for about 1.5 hours. Cover the pan and place it into the refrigerator for at least 12 hours before serving.  Keep the cheesecake in the baking pan, you don’t want to remove the cheesecake until it’s been cooled. Top with homemade Coconut Whipped Cream (recipe here). Enjoy!

↓ Supplies to make this recipe ↓

 

 










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