Hits the Spot: This Standout Ube Cheesecake Is Unlike Any Other You’ve Tried
Taho joins the party, with real swoon-worthy results.
(SPOT.ph) Now we’ve all had our share of ube treats—as Filipinos, we’ve known and loved the purple yam even before it started trending on a global scale, and you can find ube flavoring everything from ice cream to doughnuts to the dense-creamy classic that is cheesecake. And sure, there are a number of ube cheesecakes you can find in Manila, but one version we tried recently truly stands out. Meet the Ube Taho Mini Cheesecake, which you can order from online dessert brand MadBakes.
This ube cheesecake is a real clever one and here’s why:
Now the thing about ube cheesecake as a whole is that it’s a top-tier way to get your purple-yam dessert fix. Ube generally goes great with creamy elements; the purple yam’s subtle nuttiness is best brought out when you’ve got richness underneath to form the backbone, and having some form of fattiness also helps soften the sorta rustic character of the purple yam. Just think of ube halaya, ube ice cream, or ube milk! Cheesecakes play up that creamy factor even further—cream cheese, after all, is one of the richer and more decadent forms of dairy around, so taste- and texture-wise you get the ube + cream combo on steroids. But it also introduces a hint of savoriness and tanginess to the mix, and that play of contrasts is real beautiful stuff, folks.
MadBakes’ Ube Taho Mini Cheesecake (P220) delivers ube-cheesecake goodness and more by incorporating the flavor profile of taho (a.k.a. the classic Filipino street snack with warm and soft tofu, sago, and arnibal!), by way of silken tofu that's seemingly infused into the top cheesecake layer. Unconventional? Yup. But damn delish? You bet. It’s a real ingenious combo in our books. You get that distinct sorta soybean-y note that any fan of good ol’ soy milk or taho would swoon over, and the ube flavor here is of the real-deal kind—seemingly from the use of real purple yam or halaya. The cream cheese’s brightness also illuminates each forkful so it doesn’t get cloying. Plus, the crisp-crumbly graham crust is just the thing to add structure and tie everything together.
Sweetness levels-wise this cheesecake is just right. As in yup, that sugar craving will be sated alright, but not so much that you’ll be left with a sugar crash at 3 p.m. (unless you finish the whole pan—you do you, though.) Texture-wise it’s rightfully lush without being too dense—the kind of cheesecake that glides like silk on the tongue. And while it’s great on its own, you can also opt to add on a container of Taho Syrup + Sago (P35). On one hand, we wish the sugar in this had been caramelized a touch more for added depth; on the other hand, we love the chewiness you get as it garnishes your slice.
Apart from the Ube Taho Mini Cheesecake—which is a recently launched mini version of the full-sized dessert they came up with in late 2021—Mad Bakes also has other new treats that are revamped versions of their original signatures. There’s thehe Chocolate Mocha Mini Cake (P210) that's got a chocolate cake base with a moist and fluffy open crumb, plus a lush mocha cream—giving you the no-fail combo of chocolate and coffee in a real suave medium. For a real decadent treat go for the Salted Yema Chocolate Mini Cake (P210), which switches up the mocha cream for a sticky and gooey yema sauce with a good amount of sea salt for contrast.
These no-frills but satisfying cakes are served in easy-to-store foil trays and come in just-right portions for two people—or one hungry dessert fan. Just head to the MadBakes section of Mad Eats’ website to get your fix.
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this strange new world.