Ube Cheesecake Cupcakes
This recipe was adapted from Annie's Eats and Kawaling Pinoy.
Servings 32 cheesecakes
Ingredients
For the SkyFlakes Cracker Crust:
- 1 ½ cups SkyFlakes cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons white sugar
For the Cheesecake:
- 2 pounds cream cheese, room temperature
- 1 ½ cups white sugar
- 1/4 teaspoon salt
- 1 tablespoon ube extract
- 4 large eggs, room temperature
For the Latik:
- 2 cups coconut cream will yield 1/2 cup of latik
Instructions
For the Latik:
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning.
- Continue to cook and stir until curds turn golden brown.
- Using a fine-mesh sieve, drain latik from the oil and store in an airtight container until ready to use.
For the SkyFlakes Cracker Crust:
- Preheat the oven to 325˚F. Line cupcake pans with paper liners.
- In a small bowl, combine the SkyFlakes cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened.
- Press 1 tablespoon of the mixture into the bottom of each cupcake liner.
- Bake until just set, 5-7 minutes. Transfer to a cooling rack.
For the Cheesecake:
- Beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.
- Blend in the sugar until smooth. Mix in the salt and ube extract.
- Beat in the eggs one at a time, mixing well after each addition.
- To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.
- Bake until the filling is set, about 22 minutes.
- Remove from oven and top each cupcake with a sprinkle of latik.
- Transfer to a wire cooling rack and let cool to room temperature.
- Transfer to the refrigerator and let chill for at least 4 hours before serving.