Ube Cheesecake


Looking for a perfect dessert for every occasion?

This Ube Cheesecake is a delicious dessert that combines traditional Filipino flavors with the creamy decadence of a classic cheesecake.

We will start by making the graham cracker crust. Mix the graham cracker crumbs and sugar in a bowl. Add the melted butter and stir to combine. Bake in the pre-heated oven for 10 minutes.

Beat the full-fat cream cheese; scrape the bowl in between mixing. Add the sugar, and beat again until creamy. Add the ube halaya jam, the sour cream, and the ube extract. Mix to combine.

Add the eggs. Finish by adding the salt, and then mix briefly. Pour the cheesecake batter on top of the cooled down crust.

When baking, wrap the bottom of the cheesecake pan with aluminum foil. Place the cheesecake pan inside of a larger pan. Boil water and pour the hot water on the bottom of the pan.

Remove the cheesecake from the oven. Let it cool down on the counter, and place it in the fridge for at least 6 hours before removing the ring from the pan.

To make the Ube Whipped Cream simply whip the heavy cream with ube extract and powdered sugar until stiff peaks form.

Place the whipped cream in a piping bag and pipe on top of the cheesecake. I also topped the cheesecake with white chocolate crispearls, because I thought they went super well with the purple cheesecake.

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