Ube Cheesecake Vibrant Creamy (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs (or gluten-free crumbs for a gluten-free option)
02 -
½ cup unsalted butter, melted
03 -
¼ cup granulated sugar
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 cup ube halaya (purple yam jam), homemade or store-bought
07 -
3 large eggs
08 -
1 cup heavy cream
09 -
1 teaspoon vanilla extract
10 -
½ teaspoon ube extract
→ Topping (Optional)
11 -
Whipped cream
12 -
Grated ube or purple yam
13 -
Edible flowers
# Instructions:
01 -
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well. Press the mixture into the bottom of the pan evenly. Bake for 10 minutes. Remove from the oven and let it cool.
02 -
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add ube halaya, ube extract, and vanilla extract. Mix until fully incorporated. Add eggs one at a time, mixing well after each. Gradually pour in heavy cream and mix until smooth.
03 -
Pour the cheesecake batter over the cooled crust. Place the pan in a larger dish filled with hot water halfway up the sides of the pan (for a water bath). Bake for 60-70 minutes, or until edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Let it cool completely at room temperature, then refrigerate for at least 4 hours (overnight is ideal).