Ube Cheesecake Recipe
This Ube Cheesecake Recipe features a creamy, rich filling infused with ube jam and ube extract, layered over a buttery graham cracker crust. Finished with a silky ube ganache, this stunning purple cheesecake is both visually impressive and irresistibly delicious.
10 Servings
Ingredients
For the Crust:
- Cooking spray for greasing
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- ⅛ teaspoon kosher salt
For the Cheesecake Filling:
- 3 8-ounce packages cream cheese, softened
- ½ cup granulated sugar
- 1 ¼ cups ube jam Ube Halaya
- ½ cup heavy whipping cream
- 3 large eggs
- 2 teaspoons ube extract
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the Ube Ganache:
- ½ cup white chocolate chips
- ¼ cup heavy whipping cream
- ¼ teaspoon ube extract
Instructions
Prepare the Crust
- Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan with cooking spray. Wrap the outside of the pan with two layers of heavy-duty aluminum foil, ensuring full coverage up the sides to prevent water from seeping in during baking.
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared springform pan, forming an even layer.
- Bake for 15 minutes, or until the crust is lightly golden and set. Transfer to a wire rack and allow it to cool for 20 minutes.
Prepare the Cheesecake Filling
- In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for about 2 minutes, or until smooth and creamy.
- Add the granulated sugar and continue mixing until fully incorporated.
- Reduce the mixer speed to low and gradually add the ube jam and heavy whipping cream, scraping down the sides of the bowl as needed to ensure even mixing.
- Add the eggs one at a time, beating only until just combined after each addition. Overmixing may result in cracks in the cheesecake.
- Finally, mix in the ube extract, vanilla extract, and salt until fully incorporated.
Bake the Cheesecake
- Pour the prepared cheesecake batter into the cooled crust, smoothing the top with a spatula.
- Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan, ensuring that the water level reaches halfway up the sides of the springform pan.
- Transfer to the oven and bake for 55 to 60 minutes, or until the center is set but still slightly wobbly.
- Turn off the oven and allow the cheesecake to rest in the oven with the door ajar for 1 hour.
Cool and Chill
- Remove the cheesecake from the roasting pan and place it on a wire rack. Remove the aluminum foil and allow it to cool completely at room temperature for about 1 hour.
- Cover the cheesecake with plastic wrap and transfer it to the refrigerator to chill for at least 8 hours or overnight.
Prepare the Ube Ganache
- Place the white chocolate chips in a heatproof bowl.
- In a small saucepan over medium heat, warm the heavy whipping cream until steaming (do not boil).
- Pour the heated cream over the white chocolate chips and let it sit for 1 minute.
- Whisk until the chocolate is completely melted and smooth. Stir in the ube extract until fully combined.
- Allow the ganache to cool for about 15 minutes, or until it thickens slightly.
Assemble and Serve
- Remove the cheesecake from the refrigerator and run a knife along the edges to loosen it from the pan. Carefully remove the sides of the springform pan.
- Transfer the cheesecake to a serving plate and pour the ube ganache over the top, allowing it to drip down the sides.
- Refrigerate for an additional 20 minutes to set the ganache.
- Slice and serve chilled.
Notes
How to Make This Recipe Gluten-Free
- Substitute gluten-free graham crackers for the crust to make this cheesecake completely gluten-free.
- Ensure that the ube jam and white chocolate chips you use are labeled gluten-free.