Ube Cheesecake Recipe

The yearly yuletide season is a never-ending search for Christmas recipes to upgrade your celebration. While it’s all about love and the people who make the season special, it won’t hurt to serve something new to the Christmas table that isn’t spaghetti, macaroni, or chocolate cake!

There are many types of cakes you can make using ingredients you most likely already have or won’t have a hard time finding. Ube halaya, also called ube yam or purple jam, is one example you might wanna try incorporating into your food. It’s widely popular due to its rich, slightly nutty flavor with a hint of vanilla. It has a coconut-like aroma that lends itself well to dessert items.

Try this cheesecake recipe using Aling Patring’s ube halaya for a unique take on your usual cake recipes, and you might never want to go back!

Ingredients

Graham Cracker Crust

1 ½ cups Graham cracker crumbs: (180 grams)

¼ cup Granulated sugar (55 grams)

6 tbsp Unsalted butter (melted): (85 grams)

Cheesecake Batter

907 grams Cream cheese (softened): (4 packages of 8 oz)

1 ¼ cups Granulated sugar: (250 grams)

1 cup Aling Patring’s Ube Halaya Jam: (300 grams)

½ cup Full-fat sour cream: (120 grams)

1 tbsp Ube extract:

4 Large eggs: (room temperature)

¼ tsp Salt:

Ube Whipped Cream

1 cup Heavy whipping cream:

2 tbsp Powdered sugar:

1 tsp Ube extract:

Tools

9-inch springform pan

Mixing bowls

Electric mixer (hand or stand mixer with paddle attachment)

Spatula

Measuring cups and spoons

Aluminum foil

Roasting pan for water bath

Preparation

Directions

1. Preheat oven to 325°F (163°C).

2. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix well.

3. Press mixture into the bottom of a greased 9-inch springform pan and bake for 10 minutes, then cool.

4. In a large bowl, beat cream cheese for 3 minutes until creamy.

5. Add sugar and beat for 2 more minutes.

6. Add ube jam, sour cream, and ube extract. Mix until smooth.

7. Add eggs one by one and mix just until incorporated.

8. Add salt and mix briefly.

9. Pour batter over the cooled crust.

10. Wrap the bottom of the pan with foil, place it in a roasting pan, and add hot water for a water bath.

11. Bake for 60-75 minutes until edges are set and the center jiggles slightly.

12. Turn off the oven and leave the cheesecake inside for 1 hour with the door closed.

13. Cool on the counter, then refrigerate for at least 6 hours.

14. In a bowl, whip heavy cream, powdered sugar, and ube extract until stiff peaks form.

15. Pipe whipped cream on top of the cheesecake.

16. Store in an airtight container in the refrigerator for up to 5 days.