Delicious & Easy Ground Beef Recipes for Dinner

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Creamy Instant Pot Ube Cheesecake (Vibrant & Foolproof)

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Instant Pot Ube Cheesecake

Image Source: FOOD is Four Letter Word

Prep Time: 20 minutes | Cook Time: 35 minutes | Chill Time: 4 hours | Total Time: 4 hours 55 minutes | Serves: 8

Make a stunning and delicious Ube Cheesecake with this foolproof Instant Pot recipe! It's incredibly creamy, vibrant purple, and so easy to prepare. As a chef at Tasty Trends Recipes, I've perfected this method to bring you a showstopping dessert that's sure to impress.

Why You'll Love This Ube Cheesecake

This Instant Pot ube cheesecake combines the rich, earthy sweetness of purple yam with the creamy tang of classic cheesecake. The Instant Pot creates the perfect moisture-controlled environment for a flawlessly smooth texture without cracks. Ube (pronounced "oo-beh") is a beloved Filipino ingredient that gives this dessert its signature violet hue and distinctive nutty-vanilla flavor.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • Chef's Note: For extra flavor, toast the graham crackers before crushing

For the Filling:

  • 16 oz (2 packages) full-fat cream cheese, room temperature
  • ½ cup granulated sugar
  • ½ cup ube halaya (purple yam jam)
  • 1 tsp ube extract (for vibrant color)
  • 2 large eggs, room temperature
  • ½ cup heavy cream
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • ¼ tsp salt

Equipment Needed

  • 6- or 7-inch springform pan (crucial for Instant Pot cooking)
  • Instant Pot (6-quart or larger)
  • Trivet or sling for lowering pan
  • Aluminum foil (for wrapping pan)
  • Electric mixer (hand or stand)

Step-by-Step Instructions

1. Prepare the Crust

  1. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
  2. Press firmly into the bottom of a 7-inch springform pan (use the back of a measuring cup for even packing).
  3. Freeze for 10 minutes while preparing filling. (Chef's Tip: This prevents crust from crumbling when sliced)

2. Make the Ube Cheesecake Filling

  1. Beat cream cheese on medium until completely smooth (about 2 minutes).
  2. Add sugar and beat until fully incorporated.
  3. Mix in ube halaya and ube extract until uniform purple color is achieved.
  4. Add eggs one at a time, mixing just until combined.
  5. Slowly stream in heavy cream with mixer on low.
  6. Sprinkle in flour, salt, and vanilla; mix until just combined.
  7. Critical Tip: Don't overmix - this incorporates air and can cause cracks.

3. Instant Pot Preparation

  1. Pour filling over chilled crust and smooth the top.
  2. Cover pan tightly with aluminum foil (domed so it doesn't touch surface).
  3. Add 1 ½ cups water to Instant Pot and place trivet inside.
  4. Lower cheesecake onto trivet using a sling (folded foil strip works).

4. Cooking the Cheesecake

  1. Seal Instant Pot and set to High Pressure for 35 minutes.
  2. When timer beeps, allow natural pressure release for 10 minutes.
  3. Quick release remaining pressure and carefully remove cheesecake.
  4. The center should still have a slight jiggle (it will firm up during cooling).

5. Chilling and Serving

  1. Remove foil and cool at room temperature for 1 hour.
  2. Refrigerate for at least 4 hours (overnight is ideal).
  3. Run a knife around edges before releasing springform.
  4. Garnish with whipped cream, toasted coconut, or ube crumbs.

Chef's Expert Tips

Texture Perfection: All ingredients must be at room temperature to prevent lumps. At Tasty Trends Recipes, we recommend setting everything out 2 hours before baking.

Color Boost: For more vibrant purple, add 1-2 drops violet food coloring with the ube extract.

No Ube Halaya? Substitute ½ cup mashed steamed purple sweet potato mixed with 1 tbsp condensed milk.

Crack Prevention: The Instant Pot's moist environment naturally prevents cracks, but if concerned, place a small oven-safe bowl of water in your refrigerator during chilling.

Flavor Variations

  • Ube Coconut: Add ¼ cup coconut cream and top with toasted coconut
  • Ube Macapuno: Fold in ½ cup sweetened coconut strings
  • Maja Blanca Inspired: Add ¼ cup corn kernels for texture
  • Chocolate Swirl: Drizzle with melted chocolate before baking

Serving Suggestions

This Instant Pot ube cheesecake shines when served with:

  • Fresh mango slices or puree
  • Toasted desiccated coconut
  • Ube ice cream (for ultimate ube experience)
  • Crushed pistachios for color contrast
  • Gold leaf for special occasions

Storage Instructions

Refrigerator: Keep covered up to 5 days. The flavor actually improves after 24 hours!

Freezer: Wrap tightly in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in fridge.

Frequently Asked Questions

Can I make this without an Instant Pot?

Yes! Bake in a water bath at 325°F (160°C) for about 50-55 minutes. The crust may be slightly drier.

Where can I find ube halaya?

Filipino markets, international aisles, or online. Some well-stocked Asian groceries carry it too.

Why is my cheesecake pale colored?

Commercial ube halaya varies in intensity. Add ½ tsp more extract or a tiny drop of violet food coloring.

Can I use frozen ube?

Absolutely! Thaw completely, drain excess liquid, and puree until smooth before measuring.

Nutritional Information

(Per serving, based on 8 slices)

  • Calories: 412
  • Carbohydrates: 32g
  • Protein: 6g
  • Fat: 30g
  • Fiber: 1g
  • Vitamin A: 23% DV
  • Calcium: 8% DV

Final Thoughts

This Instant Pot ube cheesecake recipe combines traditional Filipino flavors with modern cooking technology for stunning results every time. At Tasty Trends Recipes, we believe desserts should be as beautiful as they are delicious, and this vibrant purple showstopper delivers. The pressure cooking method ensures creamy texture without the stress of water baths or cracking. Whether you're familiar with ube or trying it for the first time, this cheesecake will become a requested favorite!

Have you made this recipe? Share your creations with us using #TastyTrendsRecipes!