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Homemade Ube Cheesecake

Homemade Ube Cheesecake: A Sweet Filipino Delight Awaits

This Homemade Ube Cheesecake combines the earthy sweetness of ube with creamy cheesecake for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Filipino
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 16 oz Cream Cheese Provides the rich, creamy base for a luscious texture.
  • 1 cup Ube Halaya (Purple Yam Jam) Adds unique earthy sweetness and gorgeous violet hue.
  • 3/4 cup Granulated Sugar Balances the tangy flavor of the cream cheese.
  • 3 Eggs Binds the filling together while ensuring softness and silkiness.
  • 1 cup Sour Cream Lightens the texture and adds pleasant tanginess.
  • 1 cup Heavy Cream Creates a luxurious, smooth finishing touch.
  • 1 tsp Vanilla Extract Enhances and rounds out the flavors beautifully.
For the Crust
  • 1 1/2 cups Graham Cracker Crumbs Forms a delightful crunchy base.
  • 1/2 cup Unsalted Butter Binds the crumbs together when melted.
  • 1/4 tsp Salt Sharpens and balances all flavors.

Equipment

  • 9-inch springform pan
  • electric mixer
  • Mixing Bowl
  • Baking tray
  • Aluminum foil

Method
 

Step-by-Step Instructions for Homemade Ube Cheesecake
  1. Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.
  2. In a medium bowl, combine graham cracker crumbs with melted unsalted butter and a pinch of salt. Press the mixture into the bottom of the springform pan.
  3. Wrap the outside of the springform pan with aluminum foil to create a water bath.
  4. In a large bowl, beat cream cheese until smooth, then mix in granulated sugar, sour cream, heavy cream, and vanilla extract. Fold in ube halaya and eggs.
  5. Pour the cheesecake batter over the cooled crust and bake for 50-60 minutes.
  6. After baking, turn off the oven and crack the door open for an hour to cool.
  7. Transfer the cheesecake to the fridge and chill for at least 4 hours, or overnight.
  8. Run a knife around the edge of the pan before releasing. Serve chilled.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Using a springform pan is essential for easy release. Watch the bake time to avoid overbaking. Allow cheesecake to cool slowly in the oven to prevent cracks. Dip your knife in warm water for clean slices. Store cheesecake covered in the refrigerator for up to 5 days.

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