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Ube Cheesecake
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Prep Time:
40 minutes
Total Time:
760 minutes
A show-stopping purple dessert for any special occasion.
Ingredients:
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 0.125 teaspoon kosher salt
  • 3 (8 ounce) packages cream cheese, softened
  • 0.5 cup granulated sugar
  • 1.25 cups ube jam (Ube Halaya)
  • 0.5 cup heavy whipping cream
  • 3 large eggs
  • 2 teaspoons ube extract
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon kosher salt
  • 0.5 cup white chocolate chips
  • 0.25 cup heavy whipping cream
  • 0.25 teaspoon ube extract
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C). Lightly coat a 9-inch springform pan with cooking spray and securely wrap the outside of the pan with a double layer of heavy-duty aluminum foil, ensuring it covers the sides completely.
  • Make the Crust: Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl until mixed well. Press the mixture firmly onto the bottom of the springform pan.
  • Bake in the warm oven until firm and slightly golden, approximately 15 minutes. Move to a wire rack and allow to cool for 20 minutes.
  • For the Filling: In a stand mixer with a paddle attachment, beat cream cheese until smooth for about 2 minutes. Add sugar, ube jam, and cream, mixing until well combined. Add eggs one at a time, mixing on low after each addition. Stir in ube extract, vanilla extract, and salt until just combined. Pour filling into the cooled crust.
  • Set the springform pan inside a generously sized roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  • Place the cheesecake in the oven for 55 to 60 minutes, or until the center is almost set but still slightly wobbly. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar (about 3 inches) for 1 hour to cool.
  • Take the cheesecake out of the roasting pan and place it on a wire rack. Peel off the foil from the pan and let the cheesecake cool down to room temperature, approximately 1 hour. Cover with plastic wrap and refrigerate until completely chilled, for at least 8 hours or up to 24 hours.
  • Make Ganache: Put chocolate chips in a medium heat-proof bowl. Warm cream in a small saucepan over medium heat until steaming, then pour over the chocolate. Let it sit for 1 minute, then whisk until chocolate is fully melted and smooth. Stir in ube extract until well combined. Allow it to cool and thicken for about 15 minutes before using.
  • Carefully slide a knife around the outside of the cheesecake to release it from the pan. Gently remove the pan sides. Place the cheesecake on a serving plate. Drizzle the ganache on top, allowing it to cascade down the sides. Refrigerate until firm, approximately 20 minutes.

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