Ube Cheesecake with Graham Cracker Crust
This beautifully bright purple cheesecake taste just as great as it looks. This UBE CHEESECAKE is made with ube extract and ube halaya which gives it a deep purple color. The base of the cheesecake is made with a crushed graham cracker which will give the cheesecake a nice crunch with the velvety cream cheese. The coconut cream topping will balance out the flavors. Let's see how we can make this amazing UBE CHEESECAKE.
Ingredients
Graham Cracker Crust
- 1½ cup graham cracker crumbs 225 g
- 5 tbsp unsalted butter melted 71 g
- 1 tbsp granulated sugar 24 g
- 1 tsp vanilla extract 5 ml
- pinch of salt
Ube Cheesecake Filling
- 2 bars full-fat cream cheese 8 oz each (total 16 oz)
- ½ cup granulated sugar 200 g
- ¼ cup ube halaya jam 60 ml
- 1 cup full-fat sour cream 453 g room temperature
- 2 tsp ube extract 15 ml
- 1 tsp vanilla extract
- 3 large eggs room temperature
Instructions
Preparing Graham Cracker Crust
- Preheat oven to 350F.
- Line the bottom of a 9-inch springform pan with parchment paper and set aside.
- In a medium bowl, combine all graham cracker crumbs, melted butter, granulated sugar, vanilla extract and salt. Stir until well combined and evenly moist.
- Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Bake crust for 10-15 minutes. Set aside.
Make the Ube Cream Cheese Filling
- Lower the oven temperature to 325F.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy (2-3 mins).
- Add sugar and continue beating for another 2 minutes.
- Add ube jam and sour cream. Beat until smooth and well incorporated. Make sure to break apart any chunks of ube jam before adding to the mixture.
- Add vanilla extract and ube extract and stir until combined. Taste your batter and decide if the cream cheese filling is sweet enough. Add sugar 1 tsp at a time, if necessary.
- Add eggs one at a time, beating each one just until combined on a medium-low setting. Scrape the bottom and sides of your bowl to make sure you’re getting to every last inch of batter.
- Pour the batter into your pan and tap gently on your counter. Place the pan on your oven's middle rack. Place a roasting pan filled with hot water on the bottom rack.
- Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for 30 minutes more or until set.
- Turn the oven off, open the oven door slightly but keep the cheesecake inside for another 1 ½ hour so it can gradually cool.
- Take the cheesecake out of the oven, using a knife to run around the edges to separate the cake from the pan. Don't take the cake out of the pan though. Place the cheesecake directly into the fridge to chill for 6-8 hours, preferably overnight.
Notes
Cool cheesecake. Let the cheesecake cool inside the oven with the door slightly opened. I leave it inside for 1.5 hours.
Chill overnight. For best results, I chill the cheesecake overnight so it keeps the shape of the cheesecake. I don’t dare to cut the cake until it has been chilled for at least 12 hours. This way you will get the clean cut.
Tap the air bubbles out. After pouring the batter into the springform pan gentle tap the air bubbles out on the countertop. Look for little bubbles that will come to the surface. Continue to tap it out until there are no more bubbles that come to the surface.
Tried this recipe?Let us know how it was!