HOW TO MAKE UBE CHEESECAKE IN INSTANT POT USING PURPLE SWEET POTATO

If you like Ube Dessert, then do try Instant Pot Ube Cheesecake. This creamy & luxurious cheesecake sits on top of the graham crackers. You can top it with some fresh fruits or chopped nuts or ganache of your choice.

Cheesecake is something that I always wanted to make in my Instant Pot but was scared to try. After waiting for a long time, I finally decided to make it. After a few trials, I was able to cook this perfect and delicious cheesecake.

Ube or purple sweet potato has been popular recently. People are making all sorts of things like Ube Ice Cream, Ube Coconut Balls, etc. So I thought, wouldn't it be cool if I make cheesecake using purple sweet potato. So here I am with my first successful recipe of cheesecake.

I have used fresh purple sweet potato for Ube flavoring. You can either steam or bake the purple sweet potatoes. Once it cools down, mash them in the food processor. I have boiled the sweet potatoes in the instant pot for 15 minutes.

Or, if you want a more vibrant purple color, you can also add Ube Extract and Ube Jam in the cheesecake. I was out of it, so I have used boiled purple sweet potatoes.

• How much Purple Sweet Potato should I use? 1 cup of boiled sweet potato will work for this recipe. I have taken 1 medium-size sweet potato and boiled it. And used my food processor to mash it properly.
• Purple Sweet potato should be lump-free: Once you mash the sweet potato, make sure it's lump-free. Lumps will not taste good once the cheesecake is cooked.
• Can I make Ube Cheesecake without using Purple Sweet Potato? Yes, definitely, you can make it without using purple sweet potatoes. You can replace it with Ube Extract & Ube Jam. This will give a vibrant color to the cheesecake.
• Can I freeze the cheesecake? Yes, you can do it. After the cheesecake is set, transfer cheesecake in an airtight container. Or you can place it in a baking sheet and freeze. Once it's frozen, you can wrap in an aluminum foil and store it in a Ziploc. 
• Can I make cheesecake eggless? Most cheesecake recipes are made using eggs. But you can make eggless cheesecake too using chia seeds or egg replacement. 
• How long can you store cheesecake? You can store the cheesecake in a refrigerator for 3-5 days. But if it's frozen, you can leave it in the freezer for 2-3 months.
• Which pan to use for making cheesecake? Any 7-inch springform pan will work for making cheesecake in 6-quart or 8 quart instant pot.

1. Make the crust: Make the crust by first grinding the graham cracker in the food processor. Add melted butter and sugar to it. Press the crust to the springform pan and freeze until you prepare the filling.
2. Cream purple sweet potato: Boil sweet potato in an instant pot for 15 minutes. Or bake a sweet potato in an air-fryer or in the oven until soft. Using a hand mixer, mash the cooked sweet potatoes once they cool down.

   

   

   

   

3. Add all the ingredients except the eggs: Add all the ingredients except eggs and blend it with the sweet potatoes.
4. Add eggs: Once you add eggs, lightly combine all the ingredients, and do not over mix.
5. Pour the cream mixture in the springform pan over the frozen graham cracker.
6. Lastly, pressure cook for 45 minutes and naturally release for 10 minutes, and then quick release.

HOW TO MAKE UBE CHEESECAKE IN AN INSTANT POT

Gari

If you like Ube Dessert, then do try Instant Pot Ube Cheesecake. This creamy & luxurious cheesecake sits on top of the graham crackers. You can top it with some fresh fruits or chopped nuts or ganache of your choice.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Resting Time: 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Desset

Cuisine American, British

Servings 8 servings

Calories 445 kcal

Equipment

Instant Pot

Springform Pan

Mixing Bowl

Ingredients

  

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• 1 medium Purple Sweet Potato or 1 cup of boiled purple sweet potato

For Making Crust:

• 1.5 cups Graham Cracker or any other cookie crackers
• 2 tablespoon Sugar
• 4 tablespoon Butter melted

For Making Cheesecake:

• 16 oz Cream Cheese at room temperature
• ½ cup Heavy Cream or Sour Cream, at room temperature
• ½ cup Sugar
• 1 tablespoon Orange Zest
• 1 teaspoon Vanilla Extract
• 2 tablespoon Ube Extract optional
• 2 tablespoon Ube Jam optional
• 2 Eggs or 2 tablespoon of Chia Seeds mixed in 6 tablespoon of water

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Instructions

 

For Cooking Purple Sweet Potato:

• You can boil the seet potato in an Instant Pot for 15 minutes with 1-2 cups of water. Once boiled, take it out and let it cool. Or you can also air-fry for 30-40 minutes, Once cooked, let it cool down.
• Once sweet potato cools down, peel the skin off. Add in a bowl and using a hand mixer or stand mixer, mix until smooth and free of lumps.
• (Note: If it has any lumps, remove them before adding in the cheesecake batter).

Cheesecake Crust:

• Add graham crackers in the food processor and turn them into fine crumbs. Add crumbs, butter, and sugar in a bowl and mix till evenly combined.
• Add this graham crumbs mixture in a 7-inch springform pan. Using fingertips or a cup, press them so they form an even layer. Place the pan in the freezer while you prepare the rest of the batter. Or you can also leave in the refrigerator for 1-2 hours.

Cheesecake Batter:

• Add sugar and purple sweet potato and mix them together. Then add cream cheese, heavy cream, orange extract, vanilla extract or Ube extract, Ube jam, and blend until smooth.
• (Note: Ube Extract & Ube Jam gives a beautiful purple color to the cheesecake. If adding Ube Extract there is no need to add Vanilla Extract then).
• Add eggs one at a time and mix until nearly combined.
• (Note: To make cheesecake eggless, add 2 tablespoon of chia seeds in 6 tablespoon of water. Let it sit for 15-20 minutes until it turns like jelly. Add chia and water mixture in cheesecake batter and mix until nearly combined. Don't overmix it).
• Tap the bowl a couple of times on the counter. This will help in bursting the air bubbles. Slide toothpick on the surface to remove all the air bubbles.
• Remove the springform pan from the freezer and pour the batter in it. Cover the pan with the aluminium foil.
• Add 1 ½ cups of water in the inner pot of instant pot, and insert the trivet. Insert the springform pan over the trivet and close the lid. Pressure cook for 45 minutes, and then let the pressure release naturally for 10 minutes. Then do the Quick Release.
• Once pressure is released and the valve goes down, then open the lid. Carefully remove the pan and take off the aluminum foil. Let it cool down for 40-60 minutes or until it reaches room temperature. Refrigerate for 6-8 hours or overnight.
• Once it cools down, carefully remove it from the pan. Add some berries or nuts, slice and serve.

Nutrition Facts

HOW TO MAKE UBE CHEESECAKE IN AN INSTANT POT

Serving Size

 

1 grams

Amount per Serving

Calories

 

445

Calories from Fat 297

% Daily Value*

Fat

 

33

g

51

%

Saturated Fat

 

19

g

119

%

Cholesterol

 

139

mg

46

%

Sodium

 

365

mg

16

%

Potassium

 

134

mg

4

%

Carbohydrates

 

31

g

10

%

Fiber

 

1

g

4

%

Sugar

 

21

g

23

%

Protein

 

6

g

12

%

Vitamin A

 

1214

IU

24

%

Vitamin C

 

1

mg

1

%

Calcium

 

86

mg

9

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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Notes

• Purple Sweet potato should be lump-free: Once you mash the sweet potato, make sure it's lump-free. Lumps will not taste good once the cheesecake is cooked.
• Can I make Ube Cheesecake without using Purple Sweet Potato? Yes, definitely you can make it without using purple sweet potatoes. You can replace it with Ube Extract & Ube Jam. This will bring vibrant color to the cheesecake.
• To make cheesecake eggless, add 2 tablespoon of chia seeds in 6 tablespoon of water. Let it sit for 15-20 minutes until it turns to jelly. Add chia and water mixture in cheesecake batter and mix until nearly combined. Don't overmix it

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Keyword Cheesecake, Eggless Cheesecake, Instant Pot Cheesecake, Ube Cheesecake

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