Description
A rich and creamy homemade Ube Cheesecake featuring smooth cream cheese blended with vibrant purple yam jam, set atop a buttery graham cracker crust. This Filipino-inspired dessert offers a delightful balance of sweet and slightly earthy flavors, perfect for celebrations or an indulgent treat.
Ingredients
Scale
Crust
- 1½ cups Graham Cracker Crumbs
- 5 tablespoons Unsalted Butter, melted
- ¼ teaspoon Salt
Filling
- 16 ounces (2 blocks) Cream Cheese, softened
- 1 cup Ube Halaya (Purple Yam Jam)
- ¾ cup Granulated Sugar
- 3 large Eggs
- ½ cup Sour Cream
- ¼ cup Heavy Cream
- 1 teaspoon Vanilla Extract
Instructions
- Preheat Your Equipment: Preheat your oven to 325°F (160°C). Grease and line a springform pan to prepare it for the crust and filling.
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and salt. Press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes until set, then remove and allow it to cool.
- Wrap the Pan: Wrap the springform pan tightly with aluminum foil to prevent water from leaking in during the baking process, and place it on a baking tray for stability.
- Make the Filling: Using a mixer, beat the softened cream cheese until completely smooth. Gradually add the granulated sugar and beat well. Add sour cream, heavy cream, vanilla extract, and ube halaya; mix thoroughly. Incorporate the eggs one at a time, blending well after each addition to ensure a creamy texture.
- Pour and Bake: Pour the cheesecake batter over the cooled crust. Gently tap the pan to release any air bubbles. Bake in the oven for 50 to 60 minutes, or until the center slightly jiggles but is mostly set.
- Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly, which helps prevent cracks.
- Chill: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set and develop flavor.
- Serve: Remove the springform pan sides carefully. Slice the cheesecake using a warm knife for clean cuts. Serve chilled, optionally topped with whipped cream or fresh fruits.
Notes
- Soften cream cheese to room temperature for easier mixing and a smoother filling.
- Wrapping the pan in foil helps protect cheesecake from water if baking in a water bath, though this recipe doesn’t specify water bath usage.
- Using a warm knife to slice prevents cracking and ensures clean, attractive slices.
- Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracks.
- Refrigerate the cheesecake thoroughly to let flavors meld and texture firm up perfectly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Keywords: ube cheesecake, purple yam cake, Filipino dessert, cream cheese cheesecake, homemade cheesecake
