A great treat to share with friends and family on a warm day. They aren't quick as thick as a classic New York style cheesecake but they are equally as delicious. I also have to plug in here that this style of cheesecake is extremely easy to transport and share with others. It's also a beautiful purple color thanks to the Ube extract that is incorporated in this dessert. Bonus points for this recipe because the cheesecake bars are "not too sweet" as we know very well, is a popular saying.
Ingredients
Crust
24 Graham Crackers, crushed
1/4 cup unsalted butter, melted
1/4 cup sugar
*optional to add coconut flakes or 1/4 tsp coconut extract
Cheesecake
1 pound of cream cheese (454g - 500g), room temperature
pinch of salt
1 cup granulated sugar
1 tsp Ube extract
2 large eggs
2 large egg yolks
1/3 cup greek yogurt (full fat)
Toppings: coconut whipped cream and roasted coconut flakes
A perfectly glossy cheesecake top after being chilled for 3 hours.
Directions
Preheat oven to 350°F and line a 9x9" square pan with parchment paper that goes up the sides (all four sides to make it easier to remove).
Mix crushed graham crackers and sugar together in a bowl. Add in the melted butter and stir well.
Pour mixture into the prepared pan and flatten (compressing it a bit will help too) with a spoon or other flat tool. Bake for 8 minutes until golden.
In the bowl of a stand mixer, add the cream cheese and mix until smooth.
Add in sugar and salt and continue to mix.
Add in the greek yogurt, ube extract and continue to mix.
Add in the eggs and egg yolks one at a time. Mix until each egg/egg yolk is just combined (don't overmix the eggs).
Pour the cheesecake batter onto the baked crust and gently tap the pan.
Using a 9x13" baking tray or similar 2" high baking tray, add about 1 - 1.5 inches of water and place on the bottom rack. This will help with the cheesecake baking and add moisture.
Bake for 18 - 20 minutes (the cheeescake will look a bit jiggly or uncooked when it's done but will firm up once it cools down). After the baking is done, turn off the oven and prop the oven door open for an additional 20 minutes. Once cool, remove from the oven and continue to cool at room temperature. Chill overnight or for at least 3 hours.
Top with whipped coconut cream and roasted coconut flakes. Cut and serve cold.
Store in the fridge for up to 3 days.
Notes: You can add some roasted coconut flakes to the graham cracker crust to enhance the coconut flavour, or you can add a 1/4 tsp of coconut extract into the crust as well.