Ube Cheesecake

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Graham Cracker Crust

1 1/2 cups graham cracker crumbs [225 g]

5 tbsp unsalted butter [71 g] (Melted)

1 tbsp granulated sugar [24 g]

1 tsp vanilla extract [5 mL]

Pinch of salt

Ube Cheesecake Filling

2 bars of full-fat cream cheese, 8 oz each (total of 16 oz) [680 g]

1/2 cup granulated sugar [200 g]

1/4 cup ube halaya [60 mL]

1 cup full-fat sour cream (16 oz) [453 g] Room temperature

2 tsp ube extract [15 mL]

1 tsp vanilla extract

3 large eggs [150 g without shell]


Preparing the graham cracker crust

Preheat oven to 350F.

Line the bottom of a 9-inch springform pan with parchment paper and set aside.

In a medium bowl, combine all graham cracker crumbs, melted butter, granulated sugar, vanilla extract and salt. Stir until well combined and evenly moist.

Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Bake crust for 10-15 minutes. Set aside.

Make the ube cream cheese filling

Lower the oven temperature to 325F.

Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy (2-3 mins).

Add sugar and continue beating for another 2 minutes.

Add ube jam and sour cream. Beat until smooth and well incorporated. Make sure to break apart any chunks of ube jam before adding to the mixture.

Add vanilla extract and ube extract and stir until combined. Taste your batter and decide if the cream cheese filling is sweet enough. Add sugar 1 tsp at a time, if necessary.

Add eggs one at a time, beating each one just until combined on a medium-low setting. Scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of the batter.

Pour the batter into your pan and tap gently on your counter. Place the pan on your oven's middle rack. Place a roasting pan filled with hot water on the bottom rack.

Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for 30 minutes more or until set.

Turn the oven off, and open the oven door slightly but keep the cheesecake inside for another 1 ½ hour so it can gradually cool.

Take the cheesecake out of the oven, using a knife to run around the edges to separate the cake from the pan. Don't take the cake out of the pan though. Place the cheesecake directly into the fridge to chill 6-8 hours, preferably overnight.



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