Description
A deliciously healthy dessert that combines the unique flavor of ube with a low-carb cheesecake base.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup erythritol (or your choice of low-carb sweetener)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup ube halaya (purple yam jam)
- 1/2 cup sour cream
- 1/2 cup erythritol (or your choice of low-carb sweetener)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray.
- In a bowl, mix together the almond flour, cocoa powder, erythritol, and salt until well combined.
- Pour in the melted butter and blend until the mixture holds together like damp sand.
- Firmly press this mixture into the base of the springform pan to create a solid crust.
- In another bowl, whip the softened cream cheese until creamy and smooth.
- Gradually incorporate the ube halaya, sour cream, erythritol, eggs, vanilla extract, and lemon juice, mixing until well blended and velvety.
- Carefully pour the ube filling over the crust, using a spatula to level the surface.
- Bake the cheesecake for 45-50 minutes, watching for the edges to firm up while the center remains slightly wobbly.
- Once done, turn off the oven and let the cheesecake sit inside for an hour to cool slowly.
- Afterward, take it out and let it reach room temperature.
- Chill it in the refrigerator for at least 4 hours, or overnight, to set before slicing and serving.
Notes
- Each slice serves 8, offering a rich taste of ube goodness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg