This Ube Cheesecake is a delightful fusion of creamy cheesecake with the unique flavor of purple yam, perfect for dessert lovers looking for something different and colorful.
Preparation time
30min
Cooking time
1h
Ingredients
8 Servings
- 100 g butter
- 500 g cream cheese
- 3 eggs
- 200 g graham cracker crumbs
- 120 ml heavy cream
- 50 g sugar
- 150 g sugar
- 240 g ube halaya
- 5 ml vanilla extract
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease a 9-inch springform pan.
Step 2
In a bowl, mix graham cracker crumbs, 50g of sugar, and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form the crust.
Step 3
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool.
Step 4
In a large bowl, beat the cream cheese and 150g of sugar until smooth and creamy.
Step 5
Add the eggs one at a time, beating well after each addition.
Step 6
Mix in the ube halaya, heavy cream, and vanilla extract until well combined.
Step 7
Pour the cheesecake batter over the cooled crust.
Step 8
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
Step 9
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Step 10
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.