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ube cheesecake recipe
- Total Time: 575 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This ube cheesecake offers a unique and delightful dessert experience with its vibrant purple hue, creamy texture, and subtly sweet, earthy flavor. It’s a family-friendly recipe perfect for special occasions, easy entertaining, or a unique weekend indulgence.
Ingredients
- 1.5 cups graham cracker crumbs (180 g)
- 0.5 cup unsalted butter, melted (113 g)
- 0.25 cup granulated sugar (50 g)
- 32 oz cream cheese, full-fat, softened to room temperature (907 g)
- 1 cup granulated sugar (200 g)
- 4 large eggs, at room temperature
- 2.5 tsp ube extract (average of 10–15 ml)
- 0.5 cup ube halaya (purple yam jam) (120 g)
- 0.5 cup sour cream or heavy cream (120 ml)
- 1 tsp vanilla extract (5 ml)
Instructions
- Preheat Oven And Prep Pan: Preheat your oven to 160°C (325°F). Lightly grease a 9-inch (23 cm) springform pan and wrap the bottom securely with heavy-duty aluminum foil to prevent water bath leakage. Prepare a larger roasting pan for the water bath.
- Make The Crust: Combine the finely crushed graham crackers with 0.25 cup granulated sugar and melted unsalted butter. Press this mixture firmly and evenly into the bottom of the prepared 9-inch springform pan. Bake for 10 minutes until lightly golden, then remove from oven and let cool slightly.
- Prepare The Ube Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar and beat until well combined. Stir in the sour cream (or full-fat coconut milk), ube halaya, ube extract, and vanilla extract. Beat until the mixture is uniformly purple and smooth. Add the eggs one at a time, mixing on low speed until just combined after each addition. (Do not overmix once eggs are added, as this can introduce too much air.)
- Bake The Cheesecake: Pour the ube cheesecake filling into the cooled crust. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly when gently shaken. The internal temperature should be around 68-70°C (155-160°F). (If you notice cracks forming, your oven might be too hot or the cheesecake overbaked. If the center is still too wobbly, bake for an additional 5-10 minutes, checking frequently.)
- Cool And Chill: Turn off the oven, prop the door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. Remove the springform pan from the water bath and cool completely on a wire rack for another 1 hour. Then, transfer the ube cheesecake to the refrigerator and chill for at least 6 hours, or preferably overnight, before serving. This is crucial for a perfectly set ube cheesecake.
Notes
For dietary considerations, use an almond flour crust with sugar-free sweetener for keto/low-carb, vegan cream cheese and butter with flax eggs for vegan, and certified gluten-free graham crackers for gluten-free diets. Prioritize high-quality ube extract for vibrant color and authentic flavor, and use fresh, well-softened cream cheese for a lump-free filling. Avoid overmixing the filling once eggs are added to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice (about 140 g)
- Calories: 450 calories
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 120 mg