6-8 Servings 

Ingredients: 

• 12 Donsuemor Madeleines
• 2 tbsp melted coconut oil
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1/4 cup ube powder
• 1/2 cup plain Greek yogurt (preferably full-fat)
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions:

1. Gently crumble the madeleines and combine with the melted coconut oil until evenly coated. Press the mixture firmly into the bottom of a lined springform pan to create an even crust.
2. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing gently until just incorporated after each addition.
3. Mix in the ube powder until smooth and evenly coloured, then stir in the yogurt and vanilla extract until fully combined.
4. Pour the cheesecake filling over the madeleine crust and smooth the top.
5. Bake at 325°F (160°C) for 40–50 minutes, or until the centre is just set. Turn off the oven and let the cheesecake cool slowly inside with the oven door slightly open for 1 hour to help prevent cracking.
6. Refrigerate for at least 4 hours, or overnight, before serving.