Ube Cheesecake
This Ube Cheesecake is a delicious dessert that combines traditional Filipino flavors with the creamy decadence of a classic cheesecake. This delectable treat features a luscious and velvety ube filling on a buttery graham cracker crust.
Servings 12 servings
Calories 450kcal
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
- 1/4 cup granulated sugar 55 grams
- 6 tbsp unsalted butter melted 85 grams
Cheesecake batter
- 907 grams cream cheese softened 4 packages of 8 oz.
- 1 1/4 cup granulated sugar 250 grams
- 1 cup ube halaya jam 300 grams
- 1/2 cup full-fat sour cream 120 grams
- 1 tbsp ube extract
- 4 large eggs room temp
- 1/4 tsp salt
Ube Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp ube extract
Instructions
Graham Cracker Crust
- Pre-heat the oven to 325ºF.
- Place the graham cracker in a food processor and process to obtain fine crumbs.
- Add the sugar and mix to combine.
- Melt the butter and mix with the crumbs and sugar.
- Press the mixture on the bottom of an 8” or 9” cheesecake pan. If using an 8” springform pan, it must be deep.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
Cheesecake Batter
- Grease the sides of the cheesecake pan. (Read notes)
- Beat the cream cheese for 3 minutes with a mixer at medium speed, until creamy.
- Add the granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the ube jam, sour cream, ube extract, and mix to combine. Scrape the bowl.
- Make sure to scrape the bowl a few times during the mixing process, to avoid the cream cheese from forming lumps in the batter.
- Add the eggs to the batter one at a time, mixing one egg until incorporated before adding the next one.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the salt and mix.
- Pour the cheesecake batter in the pan, over the baked and cooled crust.
- Wrap the bottom of the pan with a few layers of foil.
- Place the pan in a larger roasting pan, and add hot water to the roasting pan, to form a water bath. This is very important so the cheesecake doesn’t crack.
- Bake the cheesecake in the pre-heated 325ºF oven for 60 to 75 minutes.
- To check if the cheesecake is done baking, give the pan a little wiggle, it should jiggle slightly in the center, but the edges should look set.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven, and once it has cooled down place it in the fridge for at least 6 hours to chill. Only remove the ring from around the cake after it has chilled in the fridge.
Ube Whipped Cream
- To a large bowl, or in the bowl of a stand mixer, add the heavy cream, ube extract, and powdered sugar.
- Whip with the whisk attachment for about 3 minutes, or until the cream achieves stiff peaks.
- Place it in a piping bag fitted with the tip of choice. I used a tip 1M.
To decorate
- Pipe the Ube Whipped Cream on top of the cheesecake. I also decorated the cheesecake with white crispearls.
Storage
- Store the cheesecake in the fridge for up to 5 days. Make sure to place any leftovers in an air tight container.
Notes
Greasing the cheesecake pan: I like to grease the sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust in, first I have a hard time making the crust stick to the sides of the pan, and also, it makes the crust soggy.
Electric mixer: I prefer to use a hand mixer to make cheesecake, because the bowl of the stand mixer is too deep and not wide enough, and the paddle doesn't have a good reach around the bottom and sides of the bowl, so often times the cheesecake can become lumpy if you don't scrape the bowl enough times while making the recipe.
Oven temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.
Crust: You can use digestive biscuits instead of graham crackers.
Nutrition
Calories: 450kcal