If you adore vibrant, rich flavors that not only taste heavenly but also look like a work of art, this Ube Cheesecake Recipe is exactly what your dessert dreams are made of. Combining the creamy texture of classic cheesecake with the naturally beautiful purple hue and subtle nutty-sweetness of ube, this dish is a showstopper at any gathering. Whether it’s a festive occasion or a cozy night in, this decadent treat brings both comfort and flair to your table, making it an unforgettable experience for your taste buds.
Ingredients You’ll Need
This Ube Cheesecake Recipe requires simple yet essential ingredients that come together to create a perfectly balanced dessert. Each component plays a crucial role, from the crunchy graham cracker crust to the rich ube halaya that gives the cheesecake its signature color and flavor.
- Graham cracker crumbs (1 ½ cups): Provides a buttery, crunchy base for the crust that complements the creamy filling.
- Unsalted butter, melted (5 tablespoons): Binds the crust ingredients and adds richness without overpowering.
- Granulated sugar (¼ cup and 1 ½ cups): Sweetens both the crust and the creamy filling, ensuring perfect balance.
- Cream cheese, softened (32 ounces): The heart of the cheesecake, giving a luxuriously smooth and tangy texture.
- Sour cream (½ cup): Adds a subtle tang and moistness that lifts the flavor complexity.
- Heavy cream (½ cup for filling and ½ cup for glaze): Enhances creaminess and helps create that melt-in-your-mouth consistency.
- Large eggs (4): Essential for structure and richness in the batter.
- Vanilla extract (1 teaspoon): Provides a warm, fragrant undertone that complements the ube.
- Ube extract (½ teaspoon, optional): Boosts the purple color and intensifies the unique ube flavor.
- Ube halaya (1 cup for batter and ¼ cup for glaze): The star ingredient—sweet, creamy purple yam jam that gives this cheesecake its distinctive identity.
- White chocolate, finely chopped (4 ounces): Adds a luscious sweetness and silky texture to the glaze.
- Whipped cream: For topping, bringing lightness and a classic finish.
- Fresh berries: Strawberries, blueberries, or raspberries to add a bright, juicy contrast.
- Toasted coconut flakes: Adds a subtle crunch and tropical note.
- Ube powder: A vibrant dusting to elevate the presentation and flavor.
How to Make Ube Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by mixing the graham cracker crumbs, melted butter, and ¼ cup of granulated sugar in a medium bowl. This combination creates a sturdy yet buttery base that’s essential for supporting the creamy filling. Press this mixture evenly into the bottom of a 9-inch springform pan using the back of a measuring cup or your fingers, then bake at 350°F (175°C) for 8 to 10 minutes until lightly golden. Let it cool completely to ensure the crust stays crisp beneath the creamy layers.
Step 2: Create the Cream Cheese Mixture
Beat the softened cream cheese in a large bowl with an electric mixer until perfectly smooth and creamy. Slowly add 1 ½ cups granulated sugar, continuing to beat until the mixture is airy and light. Then add the sour cream and heavy cream to enrich the batter while keeping it smooth. Be gentle as you mix to avoid incorporating too much air that could cause cracks during baking.
Step 3: Incorporate Eggs and Flavorings
Add the eggs one at a time, beating well after each addition to keep the batter homogenous and silky. Next, stir in vanilla extract and ube extract to layer the flavors beautifully. The ube extract is optional but highly recommended if you want that vivid purple color and amplified earthy sweetness characteristic of ube.
Step 4: Fold in Ube Halaya
Finally, gently fold in the ube halaya until it’s evenly swirled throughout the batter. This luscious purple yam jam is what gives this cheesecake its unique color and signature flavor. Be careful not to overmix at this stage, as you want those lovely swirls and a tender texture.
Step 5: Bake the Cheesecake in a Water Bath
Pour the cheesecake batter over the cooled crust, spreading it evenly. Prepare a water bath by wrapping the springform pan’s bottom with aluminum foil to prevent leaks, then place it inside a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan. Bake at 325°F (160°C) for 60 to 75 minutes, until the edges are set but the center still jiggles slightly. This gentle baking prevents cracking and ensures a creamy, custard-like texture.
Step 6: Cool and Chill the Cheesecake
After baking, turn off the oven and let the cheesecake cool gradually inside with the door slightly ajar for about an hour. This helps avoid sudden temperature changes that can cause cracks. Then transfer the cake to a wire rack to cool completely before covering and chilling it in the refrigerator for at least 3 hours, or even better, overnight for the best texture and flavor development.
Step 7: Prepare the Ube Glaze
Heat the heavy cream gently until simmering, then remove from heat and stir in the finely chopped white chocolate. Allow it to sit for a minute before stirring until smooth. Blend in ¼ cup ube halaya for extra sweetness and that gorgeous purple glaze. Let it cool slightly until it thickens to a pourable consistency.
Step 8: Glaze and Garnish
Remove the chilled cheesecake from the springform pan and pour the ube glaze evenly over the top, allowing it to drip slightly down the sides. Garnish with dollops of whipped cream, fresh berries, toasted coconut flakes, and a light dusting of ube powder for a visual and textural feast.
How to Serve Ube Cheesecake Recipe
Garnishes
The magic of this Ube Cheesecake Recipe truly shines when topped with fresh, vibrant garnishes. Whipped cream adds a fluffy, cloud-like contrast to the dense cake. Fresh berries bring bursts of tartness that cut through the sweetness, while toasted coconut flakes provide a crunchy tropical accent. A sprinkle of ube powder enhances both color and flavor elegantly.
Side Dishes
Serve your cheesecake with a side of lightly brewed coffee or a floral jasmine tea to balance the richness. For a refreshing touch, pair it with a small fruit salad featuring citrus segments or mango slices to brighten every bite. These accompaniments make every serving feel like a thoughtfully composed dessert experience.
Creative Ways to Present
For gatherings, consider presenting the cheesecake as individual mini servings by slicing into neat portions and placing each on a dessert plate with a swirl of glaze and garnishes. You can also pipe decorative whipped cream borders or serve alongside edible flowers for a stunning, Instagram-worthy dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
Once your cheesecake is fully chilled and glazed, store any leftovers tightly covered in the refrigerator. This will keep the cake moist and prevent it from absorbing other fridge odors. Properly stored, it will stay delicious for up to 4 days, giving you extra indulgence time.
Freezing
To save for later, wrap the cheesecake tightly in plastic wrap and then in aluminum foil before freezing. The cake can be frozen for up to 2 months without losing its lovely texture or flavor. When ready to enjoy, thaw overnight in the refrigerator for the best results.
Reheating
Cheesecake is best served chilled, so reheating isn’t typically recommended. However, if you desire a slightly softer slice, let it sit at room temperature for 15 to 20 minutes before serving. Avoid microwaving as it can cause the texture to become grainy or overly soft in spots.
FAQs
Can I use regular yam instead of ube halaya in the Ube Cheesecake Recipe?
While regular yams have a different flavor and texture, substituting them for ube halaya isn’t ideal for this recipe. Ube halaya is sweet and creamy, and it provides the distinct purple color and unique taste that regular yams lack.
Is it necessary to use a water bath when baking this cheesecake?
Yes, the water bath is key to baking your cheesecake evenly and gently. It helps prevent cracking by keeping the temperature around the cheesecake consistent and adding moisture during baking, which results in that smooth, creamy texture.
Can I make this Ube Cheesecake Recipe vegan?
Traditional recipes rely heavily on dairy and eggs for texture and flavor, so veganizing it requires specialized substitutes like cashew cream or vegan cream cheese and egg replacements. It’s possible, but expect differences in taste and texture.
What is the best way to achieve a vibrant purple color?
Using both ube halaya and a small amount of ube extract will give your cheesecake the brightest, most beautiful purple hue. The extract enhances both color and flavor, so it’s worth including if you want eye-catching results.
Can I prepare the cheesecake a day ahead for a party?
Absolutely! This Ube Cheesecake Recipe benefits from resting overnight, which allows the flavors to meld and the texture to set completely. Just add the glaze and garnishes the day of your event for the freshest look and taste.
Final Thoughts
Now that you have the step-by-step scoop on how to create this stunning and scrumptious Ube Cheesecake Recipe, I encourage you to gather your ingredients and give it a whirl. Whether you’re aiming to impress guests or treat yourself, this cake promises a vibrant, creamy, and utterly delightful experience. Trust me, once you try it, the unique flavor and gorgeous appearance will keep you coming back for more.
Print
Ube Cheesecake Recipe
- Total Time: 4 hours 40 minutes
- Yield: 12 servings 1x
Description
This luscious Ube Cheesecake combines the creamy richness of classic cheesecake with the vibrant purple hue and unique flavor of ube (purple yam). Featuring a buttery graham cracker crust and a smooth ube-infused cream cheese filling, topped with an optional white chocolate ube glaze and garnishes like whipped cream, fresh berries, toasted coconut flakes, and ube powder, this dessert is perfect for special occasions or any time you crave a colorful, indulgent treat.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 32 ounces (4 packages) cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- ½ cup heavy cream
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ube extract (optional, for enhanced color and flavor)
- 1 cup ube halaya (purple yam jam)
Ube Glaze
- ½ cup heavy cream
- 4 ounces white chocolate, finely chopped
- ¼ cup ube halaya (purple yam jam)
Garnishes (Optional)
- Whipped cream
- Fresh berries (strawberries, blueberries, raspberries)
- Toasted coconut flakes
- Ube powder
Instructions
- Combine Ingredients: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened.
- Press into Pan: Press the graham cracker mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even, compact layer.
- Bake Crust: Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes. Remove from the oven and let it cool completely.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar: Gradually add the granulated sugar and continue to beat until well combined and the mixture is light and fluffy.
- Incorporate Sour and Heavy Cream: Add the sour cream and heavy cream to the mixture. Beat until just combined, being careful not to overmix.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Mix in Flavorings: Add the vanilla extract and ube extract (if using). Beat until just combined.
- Fold in Ube Halaya: Gently fold in the ube halaya until it is evenly distributed throughout the batter. Be careful not to overmix to keep the texture light.
- Pour Filling into Crust: Pour the cheesecake filling into the prepared graham cracker crust, spreading it evenly.
- Water Bath Preparation: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water leakage. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake Cheesecake: Bake in the preheated oven at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Cool Gradually: Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the water bath and oven. Let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- Prepare Ube Glaze: In a small saucepan, heat ½ cup heavy cream over medium heat until just simmering. Remove from heat and add the finely chopped white chocolate. Let sit for 1 minute, then stir until smooth.
- Combine Ube Halaya: Stir in ¼ cup ube halaya into the glaze until evenly combined.
- Cool Glaze: Allow the glaze to cool slightly until it thickens to a pourable consistency.
- Remove Cheesecake from Pan: Carefully remove the chilled cheesecake from the springform pan.
- Pour Glaze: If using, pour the ube glaze over the top of the cheesecake and spread evenly.
- Garnish: Add whipped cream, fresh berries, toasted coconut flakes, and/or ube powder as desired.
- Serve: Slice and serve chilled for optimal flavor and texture.
Notes
- Wrap the springform pan bottom carefully to avoid water seepage during the water bath bake.
- For a more vibrant purple color and intensified ube flavor, use ube extract along with ube halaya.
- Gradual cooling in the oven helps prevent the cheesecake from cracking.
- The cheesecake is best when chilled overnight for full flavor development and texture.
- The ube glaze is optional but adds a beautiful glossy finish and enhanced flavor.
- Garnishing with fresh berries and toasted coconut adds texture and a fresh contrast to the richness of the cheesecake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
