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Creamy Ube Cheesecake

Indulge in a luscious Creamy Ube Cheesecake that blends the vibrant flavors of ube with a rich cream cheese filling, perfect for any gathering or a sweet personal indulgence.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 8 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: Asian, Filipino
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the cheesecake filling
  • 4 blocks cream cheese, softened (32 oz total)
  • 1 cup granulated sugar
  • 1 cup ube halaya (ube jam)
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 tsp ube extract (optional for stronger color and flavor)
For the whipped cream topping
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tbsp ube halaya or a few drops of ube extract
  • to taste Fresh blueberries (for topping)
  • to taste Coconut flakes (optional for topping)

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease and line the bottom of an 8-inch or 9-inch springform pan with parchment paper.
  2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; press this mixture firmly into the base of the prepared pan.
  3. Bake for about 10 minutes, until lightly golden, then allow it to cool.
Making the filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually mix in the granulated sugar until well combined.
  3. Add the ube halaya, heavy cream, and vanilla extract, blending until smooth.
  4. Add the eggs one at a time, mixing gently to maintain a velvety consistency.
  5. Pour the filling over the cooled crust.
Baking
  1. Wrap the springform pan in foil and place it in a larger roasting pan filled with hot water.
  2. Bake for 60-75 minutes, observing that the cheesecake sets but still has a jiggle in the center.
  3. Leave the oven door ajar for an hour to let it cool, then transfer to room temperature and refrigerate for at least 6 hours.
Topping and Serving
  1. Whisk the heavy whipping cream with powdered sugar until soft peaks form, then fold in ube halaya or extract.
  2. Once chilled and set, spread the whipped cream over the cheesecake and top with blueberries and coconut flakes.
  3. Slice and serve cold.

Notes

For a more robust ube flavor, consider adding an extra teaspoon of ube extract. Ensure all ingredients are at room temperature for a smoother batter. Beating the cream cheese slowly avoids incorporating too much air, which can create cracks in the cheesecake. Store tightly covered in the refrigerator for up to a week.