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ube cheesecake

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 mins
Cook Time 1 hr
Resting Time: 15 mins
Total Time 1 hr 30 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

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.

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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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
%
Calcium
 
86
mg
9
%
Vitamin C
 
1
mg
1
%
Vitamin A
 
1214
IU
24
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cheesecake, Eggless Cheesecake, Instant Pot Cheesecake, Ube Cheesecake
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