Ube Cheesecake
A rich and creamy cheesecake made with ube halaya (purple yam jam), offering a beautiful color and a unique, nutty sweetness that pairs perfectly with cream cheese.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Oven
- Aluminum Foil
- Baking Sheet
Ingredients
- 16 oz Cream Cheese
- 1 cup Ube Halaya
- ¾ cup Sugar
- 3 large Eggs
- ½ cup Heavy Cream
- 1 tsp Vanilla Extract
- 1 tsp (optional) Ube Extract
- Graham Cracker Crust
Instructions
- Preheat your oven to 325°F (163°C) and prepare your crust (graham cracker, Oreo, or other preferred crust).
- In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add 1 cup of ube halaya, vanilla extract, and ube extract (optional). Mix until fully incorporated.
- Beat in 3 eggs, one at a time, mixing just until incorporated. Overmixing can lead to cracks.
- Fold in ½ cup of heavy cream to ensure a smooth and creamy texture.
- Pour the mixture into a prepared graham cracker crust in a 9-inch springform pan.
- Wrap the pan with aluminum foil to prevent water from seeping in. Place the springform pan in a larger baking dish and fill the outer dish with hot water halfway up the cheesecake pan.
- Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool the cheesecake at room temperature for about 1 hour before transferring it to the fridge to chill for 4-6 hours or overnight.
Notes
To serve, decorate with whipped cream, toasted coconut flakes, or a drizzle of extra ube halaya for added flavor and visual appeal. The ube halaya can be homemade or purchased from specialty stores.