If anyone is a coconut lover – this is the recipe for you!! This ube coconut basque cheesecake is creamy, lightly caramelised, and full of flavour without feeling too heavy.
The ube brings this natural sweetness and it works so well with the subtle richness of coconut. It’s one of those desserts that feels a bit indulgent, but still really balanced and easy to enjoy. Although this recipe is a bit more calorie heavy than my Original Basque Cheesecake recipe, as THE BIGGEST lover of all things coconut, this is my personal favourite basque cheesecake recipe.
Nutrition:
- for the whole cake: 450 calories, 30g protein
- per slice (6 slices): 75 calories, 5g protein
Ube Coconut Basque Cheesecake
Servings 1
Calories 450kcal
Equipment
- 1 x 4 Inch Cake Tin
- 1 x non-stick pan
Ingredients
Ube Cheesecake
- 120 grams light cream cheese
- 80 grams greek yoghurt (use skim for lower calories)
- 25 grams sweetener (I use stevia)
- 1 egg
- 1 tsp vanilla bean paste
- 5 grams corn starch
- 1 tsp ube extract
Toasted Coconut Topping
- 20 grams light cream cheese
- 40 grams greek yoghurt
- 7 grams sweetener
- 8 grams desiccated coconut (separate into 2/3 for toasting, and 1/3 for sprinkling on top)
Instructions
- Combine all ingredients for the ube basque cheesecake (listed above) and mix until smooth and lump-free.
- Pour into your lined 4-inch cake tin and air fry at 180°C for 16 minutes, or until the top is deeply golden and the centre still has a slight jiggle (see tips below if using oven and different size cake tins).
- Let the cheesecake cool at room temperature for about 1 hour, then transfer to the fridge to chill completely.
- While it cools, prepare the coconut topping by adding two-thirds of the desiccated coconut into a dry pan (don't add oil!) and toast over low heat on the stove until lightly golden. Make sure to stir around so that the coconut doesn't burn. Once golden, take off heat and set aside to cool for 10 minutes.
- Mix together the remaining topping ingredients (listed above), then fold in the cooled toasted coconut.
- Transfer the coconut topping into a ziploc bag, snip the corner, and pipe over the fully cooled cheesecake.
- Finish with a sprinkle of the remaining desiccated coconut for texture and decoration (optional).
Video
Notes
If using a 6-inch cake tin, double the recipe and bake at 200°C (fan-forced: 190°C) for 26 minutes
If using an 8-inch cake tin, quadruple the recipe and bake at 200°C (fan-forced: 190°C) for 40 minutes.
If using an oven for this recipe, bake at 200°C (fan-forced: 190°C) for 18–20 minutes or until the top is deeply golden and slightly ‘burnt’ while the centre still has a slight jiggle.