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This vibrant ube cheesecake combines the exotic flavor of purple yam with creamy cheesecake for a stunning dessert that's sure to impress. The beautiful purple hue comes naturally from ube, a popular ingredient in Filipino cuisine that adds a subtle nutty vanilla flavor to this decadent treat.
I first made this ube cheesecake for my sister's birthday when she requested something different than the usual chocolate cake. The gorgeous purple color and unique flavor had everyone asking for the recipe before they even finished their first slice.
Ingredients
- Graham cracker crumbs: Provide the perfect crunchy base that complements the creamy filling
- Unsalted butter: Binds the crust together. Make sure it's completely melted for easy mixing
- Cream cheese: Forms the base of our filling. Allow it to come to room temperature for at least 1 hour for the smoothest texture
- Ube halaya: Gives this cheesecake its signature flavor and color. You can find it in Asian markets or make your own by cooking and mashing purple yam with condensed milk
- Ube extract: Enhances the purple yam flavor and deepens the color. A little goes a long way
- Heavy cream: Adds richness and helps achieve that perfect cheesecake texture
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Step-by-Step Instructions
- Prepare the Crust:
- Start by combining graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. Press firmly into your springform pan using the bottom of a measuring cup to create an even layer. Bake until just golden and fragrant which helps create a sturdy base that won't get soggy.
- Mix the Filling:
- Beat the cream cheese and sugar together until incredibly smooth with no lumps whatsoever. This step is crucial for a perfect texture. The mixture should be light and fluffy before moving forward. Add the ube halaya and extracts gradually to ensure they incorporate completely.
- Incorporate Eggs and Cream:
- Add eggs one at a time allowing each to fully incorporate before adding the next. This prevents overbeating which can introduce too much air and cause cracks. Fold in the heavy cream with gentle strokes until the batter turns a uniform purple color.
- Prepare Water Bath:
- Wrap the bottom of your springform pan with two layers of heavy duty aluminum foil to prevent water seepage. Place in a larger roasting pan and pour hot water halfway up the sides. This creates gentle even heat which is the secret to a crack free cheesecake.
- Bake with Patience:
- Bake until the edges are set but the center still has a slight jiggle like firm Jello. Never open the oven door during the first 45 minutes of baking as temperature changes can cause cracks. The slow cooling process in the turned off oven is essential for perfect texture.
My favorite part about this recipe is the moment when I take it out of the refrigerator and remove the springform ring. The reveal of that gorgeous purple color never fails to bring gasps from my guests. I remember serving this at a dinner party where one friend who claimed to hate cheesecake ended up asking for seconds.
Make Ahead Tips
This ube cheesecake actually tastes better when made a day or two in advance. The flavors have time to develop and meld together, creating a more complex taste profile. Simply cover with plastic wrap after it has completely cooled and store in the refrigerator for up to 5 days. The color will continue to deepen over time, making it even more visually striking.
Troubleshooting Common Issues
If your cheesecake develops cracks, don't worry about appearance. You can always cover the top with whipped cream or a simple ube glaze made from powdered sugar and a touch of ube extract. Cracks are usually caused by overbeating the eggs or sudden temperature changes. For your next attempt, beat the ingredients on low speed and be patient with the cooling process.
Cultural Significance
Ube is a staple in Filipino desserts and represents the intersection of traditional Filipino flavors with Western dessert techniques. This fusion cheesecake pays homage to the growing popularity of Southeast Asian ingredients in American kitchens. In the Philippines, ube is often enjoyed during celebrations and festive occasions, making this cheesecake perfect for special gatherings.
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This ube cheesecake is sure to be the star of your dessert table and leave your guests raving long after their last bite.
Frequently Asked Questions
- → What is ube, and how is it used in this dish?
Ube is a purple yam popular in Filipino cuisine, known for its slightly nutty and sweet flavor. In this cheesecake, ube halaya (purple yam jam) and ube extract are used to infuse the dessert with authentic ube flavor and vibrant color.
- → Can I use a gluten-free crust option?
Yes, you can substitute the graham cracker crumbs with gluten-free crumbs to make this dessert suitable for gluten-sensitive individuals.
- → Why use a water bath while baking?
A water bath helps regulate the heat around the cheesecake, ensuring even baking and minimizing cracks on the surface.
- → How do I know when the cheesecake is done baking?
The cheesecake is ready when the edges are set, but the center remains slightly jiggly. Allowing it to cool in the oven prevents sudden temperature changes, which could cause cracks.
- → How should the cheesecake be stored?
After refrigerating for at least 4 hours or overnight, store the cheesecake in an airtight container in the refrigerator for up to 5-7 days.
- → Can I use store-bought ube halaya instead of homemade?
Yes, both homemade and store-bought ube halaya work well for this dish. Just ensure the quality of the jam for the best flavor.
- → What toppings pair well with this dessert?
Whipped cream, grated ube, edible flowers, or even a drizzle of condensed milk make excellent toppings for enhancing both flavor and presentation.