Try this creamy ube cheesecake recipe with Filipino flavors and simple steps. Perfect for holidays, parties, or anytime sweet cravings.
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
907g (4 packs) full-fat cream cheese, softened
1 1/4 cup granulated sugar
1 cup ube halaya jam
1/2 cup full-fat sour cream
1 tbsp ube extract
4 large eggs, room temperature
1/4 tsp salt
For Whipped Topping
1 cup heavy cream
2 tbsp powdered sugar
1 tsp ube extract
Preheat oven to 325°F.
Mix graham cracker crumbs, sugar, and melted butter. Press into springform pan and bake for 10 minutes. Let cool.
Beat cream cheese until fluffy. Add sugar and beat again.
Mix in ube halaya, sour cream, and ube extract.
Add eggs one at a time. Add salt and stir gently.
Pour batter into crust.
Wrap pan in foil and place in a water bath.
Bake for 60–75 minutes. Turn off oven and let cheesecake rest inside for 1 hour.
Cool on counter, then refrigerate at least 6 hours.
Prepare ube whipped cream and pipe on top before serving.
– Always use full-fat cream cheese and sour cream for a rich, smooth texture.
– Let all ingredients reach room temperature before mixing to prevent lumps.
– Do not overmix after adding eggs—this can cause the cheesecake to crack during baking.
– Use a water bath to ensure even baking and a crack-free top.
– Chill the cheesecake for at least 6 hours, preferably overnight, for best results.
– Ube halaya can be homemade or store-bought, but look for one with a thick, jam-like consistency.
– Ube extract enhances both the color and flavor—don’t skip it if you want that classic vibrant purple hue.
– This dessert freezes well—wrap tightly and freeze whole or by slice for up to 2 months.
Find it online: https://www.eppicrecipes.com/ube-cheesecake-recipe/