One rainy day when we were dangling off the cliff of boredom, I got an idea to add some color to our gray day…
It seemed to have been pouring down on us for weeks. The kids grew restless since they were no longer able to ride bikes or play in the yard. The sibling bickering that followed—the kind that I can remember partaking in with my own siblings—led to my husband and I sharing our childhood memories with the kids. My husband’s memories almost always involve food. He grew up in the Philippines and one of the foods he mentioned was Ube a.k.a purple yam.
I always wanted to try to make something of my own with purple yam. Its the main ingredient in so many Filipino desserts; Ube Biko, Ube Halaya, and Halo Halo to name a few. There’s even ube ice cream!
So, I claimed a much needed break that day and produced a delicious purple masterpiece. It was the product of blending cultures; my husband’s and mine.
Her purple majesty… Ube Cheesecake
What is Ube? Native to the Philippines; it is the cousin of the orange sweet potato that we know and love! It’s purple and a bit less sweet. It’s packed with antioxidants, fiber, and other vitamins. But the kids love it because it’s purple. And of course it tastes really good!
HER
PURPLE
MAJESTY
UBE CHEESECAKE
I watched my Grandma and Mother make no-bake cheesecake and sweet potato pie for years. Despite all that I have learned on this baking adventure, I still cannot replicate those recipes from my childhood. But…Eden and I were able to create something amazing from that foundation, our Signature Sweet Potato Cheesecake.
And now we’re excited to break new ground with our Ube Cheesecake. ♥