Ube Cheesecake Recipe
A creamy cheesecake infused with the sweet, nutty flavor of ube, perfect for any celebration.
Ingredients
Crust:
- 1 1/2 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 2 cup large eggs
- 1/2 cup sour cream
- 1/2 cup ube halaya (purple yam jam)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1-2 drops ube extract (optional, for enhanced color and flavor)
Topping (Optional):
- Whipped cream
- Ube halaya
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Prepare the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in sour cream, ube halaya, vanilla extract, salt, and ube extract (if using).
- Assemble: Pour the filling over the cooled crust, spreading evenly.
- Bake: Place the springform pan in a water bath (bain-marie) and bake for 1 hour or until the center is set but still slightly jiggly.
- Cool: Turn off the oven and let the cheesecake cool inside for 1 hour. Then transfer to the refrigerator to chill for at least 4 hours or overnight.
- Serve: Remove from the springform pan, top with whipped cream or extra ube halaya, and slice to serve.
Notes
- Ube halaya can be found at most Asian grocery stores or made from scratch.
- A water bath helps prevent cracks in the cheesecake.