Cheesecake:
Combine 1st 3 ingredients;
Combine Carnation evaporated milk, ube and sugar.
Cook over a low flame until thick.
Keep on stirring to prevent scorching.
ater to a boil. Add ube, cover, and steam until tender
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add ube, cover, and steam until tender, about 20 minutes. Cool until easily handled and cube. Measure 1/4 cup of the cooked ube.
Combine 1/4 cup ube, milk, and vanilla ice cream in a blender; blend until smooth.
or 2 minutes. Add the ube flavoring, cinnamon, and nutmeg, and
Stir ube powder into milk in a saucepan.
Mix until smooth. Add condensed milk and cook, stirring, over low-moderate heat, until mixture thickens (about 15 minutes).
Gradually stir 1/4 cup of hot ube mixture into beaten egg yolks, then gradually return to simmering pot with the rest of mixture.
Add butter and continuing cooking, stirring constantly, for about 10 minutes more.
Place on well oiled or buttered 3-cup mold.
Chill until ready to serve. Unmold on a platter just before serving.
he crumbs.
Empty the cheesecake filling into a large mixing
set aside.
Place grated ube in a large bowl. Mix
Pour coconut cream into a high-speed blender (such as Vitamix(R)). Add ube, blueberries, and agave syrup. Cover and blend for about 1 minute, starting at Variable 1 and slowly increasing to the highest speed. Use the tamper to press the ingredients toward the blades.
Serve immediately for a soft-serve consistency. Store in the freezer for a firmer consistency.
lices and perhaps wanting a cheesecake not as high as what
se any Belgium waffle batter recipe, feel free to use your
hour more. (If the cheesecake is not done after 45
ry overbaked once the cheesecake cooks. Set the
-inch springform pan).
Cheesecake: Beat together cream cheese, sugar
et, about 50 minutes. Transfer cheesecake to a wire rack to
cool.
TO MAKE THE CHEESECAKE: Heat oven to 350\u00b0F
inutes or until set (the cheesecake should feel firm when lightly
ush up to remove the cheesecake from the cup. Use a
ell and spread over cooled cheesecake.
Refrigerate 4 hours or
o 200*F.
Bake cheesecake 1 hour longer, covering loosely