Ingredients
- 200g biscuits
- 100g melted butter
- 500g cream cheese (like Philadelphia)
- 100g sugar
- 3 tablespoons Ube Latte Lumi powder
- 250ml heavy cream
- 1 teaspoon vanilla extract
- Juice of half a lemon
- Pinch of salt
Preparation
Step 1: The Base
Crush the digestive biscuits into fine crumbs. Pour them into a bowl and mix with the melted butter until you get a moist sand-like texture. Pour this mixture into a 20 cm springform pan and press down firmly with the bottom of a glass. Refrigerate while you prepare the filling.
Step 2: The Ube Cream
In a large bowl, whisk the cream cheese with the sugar until smooth and creamy. Add the ube powder and mix gently to incorporate it well, ensuring no lumps. Add the vanilla extract and lemon juice.
Step 3: Assembly
In another bowl, whip the heavy cream until soft peaks form. Gently fold it into the cream cheese mixture using upward motions to maintain aeration. Pour this generous cream over the biscuit base and smooth the surface with a spatula.
Step 4: Setting
Cover the mold with cling film and refrigerate for at least 6 hours, ideally overnight. The cheesecake will achieve its firm and creamy texture without needing to be baked.
Serving Tip
Carefully unmold by running a warm knife around the edges. Cut with a moistened knife between each slice for a clean finish. Serve chilled, accompanied by a red fruit coulis or a dollop of fresh cream.