Description
A creamy and dreamy Ube Cheesecake that showcases the unique flavor of Filipino purple yam, perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 1 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, shredded coconut, and melted butter until well combined. Press mixture into the bottom of a springform pan.
- In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar, mixing until combined.
- Add ube halaya, ube extract, and vanilla extract into the cream cheese mixture. Mix until batter is a beautiful purple color.
- Add eggs one at a time, mixing well after each addition until the batter is silky smooth.
- Pour cheesecake batter over prepared crust and spread evenly.
- Bake for about 50-60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool in the oven for 1 hour.
- Remove cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
Notes
Top with fresh whipped cream and toasted coconut for a delightful garnish. Serve chilled for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 23g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg