Übe Cheesecake

Name: Übe Cheesecake
Ingredients: 280 g (2 cups) digestive biscuits or graham crackers; 280 g (2 cups) digestive biscuits or graham crackers; ¼ tsp fine sea salt or kosher salt; ¼ tsp fine sea salt or kosher salt; 110 g (1 stick) unsalted butter, melted; 900 g (2 lb) full-fat cream cheese, at room temperature; 200 g (1 cup) sugar; 30 g (¼ cup) cornflour; 100 g (⅓ cup) ube halaya (purple yam jam); 100 g (⅓ cup) ube halaya (purple yam jam); 4 eggs, at room temperature, whisked; 230 g (1 cup) full-fat sour cream, at room temperature; 1-2 tsp ube extract; unsweetened coconut flakes, lightly toasted; 400 ml (1½ cups) coconut milk, refrigerated; 30 g (¼ cup) icing sugar; ½ tsp vanilla; 80 ml (½ cup) whipping cream, cold

Preparation info

Serves
12

Difficulty
Easy

Appears in

The Ultimate Cheesecake Cookbook

By Michael Leventhal

Published 2025

About

Ingredients

For the coconut crust

280 g (2 cups) digestive biscuits or graham crackers
50 g

Cake
Vegetarian

Method

Preheat the oven to 180°C (150°C fan/350°F/gas mark 4). Prepare a 23cm (9in) Springform tin by adding a piece of parchment paper to the bottom of the pan and clipping it in (cut excess off around the edges). Then spray the sides with nonstick cooking spray and add 2-3 st