Description
This Ube Cheesecake combines the creamy richness of traditional cheesecake with the vibrant flavor and color of ube halaya, a beloved Filipino purple yam dessert. Featuring a buttery graham cracker crust and a velvety filling infused with coconut cream and ube extracts, this baked cheesecake offers a unique twist perfect for special occasions or an indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup ube halaya
- 1/2 cup coconut cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ube extract
- 1 tablespoon cornstarch
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan to prevent sticking.
- Make the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake for 8 to 10 minutes to set, then remove and allow it to cool.
- Mix the filling: In a large bowl, beat softened cream cheese with sugar until the texture is smooth and creamy. Add ube halaya, coconut cream, vanilla extract, and ube extract, mixing thoroughly to incorporate all ingredients evenly.
- Add eggs and cornstarch: Beat in the eggs, one at a time, ensuring each is fully mixed before adding the next. Stir in cornstarch until the batter achieves a smooth consistency without lumps.
- Assemble the cheesecake: Pour the prepared filling over the cooled crust in the springform pan, smoothing the top with a spatula for an even surface.
- Create a water bath: Place the springform pan inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the springform pan to maintain moisture and prevent cracks during baking.
- Bake the cheesecake: Bake for 55 to 65 minutes, or until the cheesecake’s center is set but still slightly jiggly. This ensures a creamy texture.
- Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking.
- Chill before serving: Remove from the oven and refrigerate the cheesecake for at least 4 hours or overnight to fully set before slicing and serving.
Notes
- Use room temperature ingredients to ensure a smooth, lump-free batter.
- Ube halaya provides sweetness and flavor depth; adjust sugar to taste if using a sweeter or less sweet version.
- Avoid overmixing the batter to prevent cracks during baking.
- Optional toppings include whipped cream or toasted coconut for added texture and flavor.
