Description
Experience the rich and vibrant flavors of Creamy Ube Cheesecake, a Filipino-inspired dessert combining the earthy sweetness of purple yam (ube) with a smooth, velvety cream cheese filling. This baked cheesecake features a buttery graham cracker crust and a luscious ube-infused custard that is gently baked in a water bath for a perfect creamy texture. Topped with optional whipped cream and toasted coconut flakes, this dessert delights with its beautiful purple hue and decadent taste, ideal for celebrations or a special treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup ube halaya (purple yam jam)
- 1/2 cup coconut cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
Toppings (Optional)
- Whipped cream
- Toasted coconut flakes
Instructions
- Preheat and prepare crust. Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is evenly moistened. Press this crumb mixture firmly into the bottom of a springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove and allow it to cool.
- Make the cheesecake filling. In a large bowl, beat the softened cream cheese with the sugar until smooth and creamy, ensuring no lumps remain. Add the ube halaya and coconut cream, mixing thoroughly to combine all ingredients evenly.
- Add eggs and seasoning. Beat the eggs in one at a time into the mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, salt, and cornstarch, mixing gently until the batter is smooth but not overmixed.
- Prepare for baking. Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top using a spatula for an even surface. Place the pan inside a larger roasting pan and add hot water until it reaches halfway up the sides of the springform pan to create a water bath (bain-marie). This method ensures gentle, even baking.
- Bake the cheesecake. Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when the pan is moved. This helps maintain a creamy texture once cooled.
- Cool gradually. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour. This slow cooling prevents cracks on the surface.
- Chill before serving. Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or overnight to allow it to fully set.
- Serve and garnish. Before serving, optionally top the chilled cheesecake with whipped cream and toasted coconut flakes to complement the ube flavors and add texture.
Notes
- Use room temperature ingredients, especially cream cheese and eggs, for the smoothest batter and to avoid lumps.
- Ube halaya provides natural flavor and color; to intensify the purple hue, add a small amount of ube extract.
- Avoid overbaking to maintain a creamy, soft texture; the center should remain slightly jiggly when removed from the oven.
- Water bath baking helps prevent cracks and promotes even cooking.
