Creamy Ube Cheesecake
Decadent and velvety cheesecake swirled with vibrant purple ube — a Filipino-inspired dessert that’s creamy, slightly nutty, and visually stunning.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 5 tbsp unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup ube halaya purple yam jam
- 1/4 cup heavy cream
- Optional: ube extract for deeper color
Instructions
- Preheat oven to 325 °F (163 °C). Grease a 9‑inch springform pan and line bottom with parchment.
- Mix graham crumbs, ¼ cup sugar, and melted butter. Press into pan bottom and bake 8 minutes. Cool.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, blending after each.
- Mix in vanilla, sour cream, and heavy cream until silky.
- Reserve 1 cup filling. Stir ube halaya (and extract, if using) into reserved portion until evenly purple.
- Pour plain filling into crust, then dollop ube filling on top. Swirl gently with a knife.
- Bake 50–60 minutes until edges are set but center slightly wobbles.
- Turn off oven, crack door, and let cheesecake sit 1 hour.
- Chill in fridge 4 hours or overnight before removing springform and slicing.
Notes
- Use room‑temperature ingredients to avoid lumps.
- Prevent cracks: bake in water bath or use a hot pan for moisture.
- Add swirl design by piping ube filling before swirling.
- Top with whipped cream or toasted coconut before serving.
- Store in refrigerator for up to 5 days or freeze slices for up to 2 months.