Easter ‘Ube’ Cheesecake Baskets
Servings
8
Servings
8
Ingredients
Crumb Base
Ube Cheesecake Filling
Decoration
Instructions
Base
  1. Line 8-9 large muffin cups with large paper liners. In a bowl, combine melted butter & crumbs; stir until mixture looks like coarse meal & all of the crumbs are moistened with the butter. Divide crumbs between lined cups; set aside.
Filling
  1. Check for any hard particles in the thawed purple yam & discard them. Wrap purple yam (ube) in foil & steam for about 20-30 minutes or until very soft. Mash until creamy & let cool.
  2. Preheat oven to 350 F. In a bowl, beat cream cheese until soft & fluffy. Add sugar & salt beating until combined. Add the cooled ‘ube’ & beat until incorporated & smooth.
  3. Add eggs, one at a time, beating well after each addition then add vanilla. Pour into prepared ‘cups’. Bake for 20-25 minutes or until they test done when the tip of a knife inserted in center comes out clean. Lay a piece of paper towel over a wire cooling rack. Remove cheesecake cups from oven; cool for a few minutes then lift out onto paper lined rack. Cool, then chill in the fridge for at least 6-8 hours.
Decorating
  1. Place coconut in a zip lock baggie. Dissolve a few drops of food coloring in a teaspoon of water. Pour over coconut, seal & shake until it is the color you want.
  2. Hollow out a small circle in the top of each cheesecake. Divide the yogurt between cheesecakes, filling each little divot with some. Next, divide the tinted coconut between the cheesecakes, covering the yogurt, to make a ‘nest’. Top each nest with 3 ‘robin egg’ Easter candies.