Velvet Ube Cheesecake
A velvety texture that melts in the mouth, a deep purple on a crunchy base: the Velvet Ube Cheesecake is our signature dessert.
No baking, but wildly elegant.
Our exceptional dessert
The Velvet Ube Cheesecake takes the ube cheesecake to even greater refinement.
White chocolate, melted into the mixture, gives it an incomparable hold and silkiness, with no baking. Ube unfolds its colour and sweetness on a base of buttery biscuits. A festive dessert, with a silky texture, designed to make an impression.
Our signature version relies on white chocolate for a no-bake set and a velvet texture found nowhere else.
Velvet Ube Cheesecake, step by step.
A creation signed Ube Time, step by step.
Ingredients
- 200 g shortbread biscuits
- 80 g melted butter
- 300 g cream cheese
- 200 ml very cold double cream
- 120 g white chocolate
- 2 tbsp Kinampay ube powder (about 20 g)
- 2 tbsp icing sugar
Equipment
- A springform tin
- A mixer
- A saucepan
Method
- Blitz the biscuits, mix them with the melted butter and press into the base of the tin. Chill.
- Melt the white chocolate and let it cool to lukewarm. Dissolve the ube powder in a little cream.
- Whisk the cream cheese with the icing sugar, fold in the lukewarm chocolate and the ube base.
- Whip the cold cream to soft peaks and gently fold it in, then pour over the base.
- Smooth and chill for at least 4 hours (ideally overnight) before unmoulding.
The whole Ube Time Signatures family
Our exclusive creations, found nowhere else: explore the other signatures.
Purple Sunrise Latte
The gradient latte, a violet, sunny dawn.
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Velvet Purple Latte
The velvet latte, ube and white chocolate.
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Golden Coconut Ube Latte
Ube, coconut and a golden hint of turmeric.
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Signature Purple Coffee
The signature coffee that turns purple.
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Purple Dream Bowl
The signature smoothie bowl, like a dream.
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Purple Energy Smoothie
The signature smoothie, indulgent and filling.
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Royal Ube Affogato
The premium affogato, ube ice cream and espresso.
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Signature Iced Ube Latte
The signature iced latte, perfect gradient.
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Purple Dessert Glass
The layered dessert glass, all in purple.
See the recipe →The chef's touch
The velvet comes from the whipped cream and the chocolate.
Fold in the whipped cream gently, lifting the mixture, to keep it airy. The white chocolate must be lukewarm, never hot, so it doesn't knock the air out of the cream. A long chill ensures a clean cut and a perfect texture.
Cover the top with smoothed ube halaya for a spectacular purple mirror.
The mistakes to avoid
Three pitfalls for a velvet cheesecake.
Explore the world of ube
The signatures are only one facet: explore the whole purple world.
Drinks
Lattes, smoothies, ube frappés.
Explore →Capsules
Lattes, cappuccino, affogato… ready in 30 s.
Explore →Desserts
Cheesecakes, cookies, cakes, pancakes.
Explore →Ice creams
Ice creams, nice cream, frozen mochi.
Explore →Breakfasts
Bowls, porridges, overnight oats.
Explore →Filipino recipes
Halaya, ensaymada, leche flan.
Explore →Ube Time Signatures
Our exclusive creations, found nowhere else.
Explore →Fancy this signature dessert?
All you need is Kinampay ube powder.
Your questions about this recipe.
How do you make a Velvet Ube Cheesecake?
On a biscuit base, pour a mixture of cream cheese, melted white chocolate, ube base and whipped cream, then chill for at least 4 hours.
Why is it no-bake?
The white chocolate and whipped cream set it in the fridge, for a velvet texture with no time in the oven.
Does the Velvet Ube Cheesecake contain caffeine?
No, ube is naturally caffeine-free.
How long does it keep?
3 to 4 days in the fridge, well covered.
Does this recipe exist anywhere else?
No: the Velvet Ube Cheesecake is an exclusive Ube Time creation.