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Ube Cheesecake by Rich Lum
Rich Lum
www.facebook.com/groups/2458918657696347/

Cooked in a 6qt IP on HP
Ingredients
  • CRUST
  • 12 Coconut cookies
  • 4 tablespoons melted butter
  • 1 Tablespoon Brown Sugar
  •  
  • CHEESECAKE
  • 16 ounces Philadelphia Cream Cheese (RT..Room Temperature)
  • ½cup white sugar
  • 6 ounces Purple Yam Jam (UBE).  (RT)
  • 8 ounces Sour Cream (RT)
  • 1 teaspoon  vanilla extract
  • 3 teaspoons  UBE extract
  • 3 large eggs (RT)
Steps
  1. Crust
  2. Add broken up Coconut Cookies and the brown sugar to a food processor ( I use an Immersion blender processor bowl). Pulse until it resembles course sand.
  3. Pour the melted butter over the “sand”.. stir and mix well
  4. Dump into your prepped push pan ( grease the sides and removable bottom of your pan. I place a parchment round on the bottom and grease it)...press the crumbs up the sides first, even the height then press the remaining crumbs onto the bottom.
  5. Place the pan in the freezer
  6. Filling
  7. In a medium bowl
  8. Add the cream cheese and sugar. Beat until smooth. Scrape down the sides and beat again. ( I do this 3 times)
  9. Add the Yam Jam ( I like saying that), Ube extract, the sour cream and vanilla extract
  10. Beat until combined well. Scrap down the sides and beat again
  11. Add the eggs one at a time. Barely beat in each egg
  12. Important...shake and bang your bowl on the counter to bring up the air bubbles. Use a toothpick to break up the bubbles. Repeat a few times..patience my friend. It will be worth the effort
  13. Remove the pan from the freezer and gently pour in the filling
  14. Cover the pan with a paper towel....use a rubber band to hold it on ( I use the blue rubber bands from the produce at the grocery store)
  15. Add 1 cup of water and the trivet to your pot.
  16. Using a sling, lower your pan into the pot. Tuck the sling around the sides of the pan ( you don’t want any part of the sling to be over the pan
  17. Close and seal your pot
  18. Set your pot to Manual or Pressure Cook for 35 minutes
  19. Allow a 15 minute pressure release
  20. Remove your pan
  21. Remove the paper towel and set on a cooling rack
  22. Allow to cool on the counter for at least an hour
  23. Cover your pan with foil ( I use an inverted Rubbermaid Container) and place in the fridge overnight
  24. The next day it’s ready to slice and eat
Notes
 

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