Ube Cheesecake

A striking purple yam cheesecake that combines the velvety richness of classic New-York style filling with the gently nutty, vanilla-like flavour of ube. Finished with a silky ube-white-chocolate ganache, it is a true centrepiece for celebrations or any occasion that calls for a touch of drama and indulgence.

Why You’ll Love This Recipe

• Eye-catching natural colour derived from ube jam and extract—no artificial dyes required.

• A creamy, balanced texture thanks to the interplay of cream cheese, heavy cream and a moderate amount of sugar.

• Make-ahead convenience: the cheesecake must chill overnight, freeing you from last-minute stress.

• Adaptable base and toppings—swap the crust, turn it into minis, or go entirely no-bake (see “Variations”).

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust

• cooking spray

• 1 cup graham-cracker crumbs

• 3 Tbsp unsalted butter, melted

• 1 Tbsp granulated sugar

• ⅛ tsp kosher salt

For the filling

• 24 oz cream cheese, softened

• ½ cup granulated sugar

• 1¼ cups ube jam (ube halaya)

• ½ cup heavy whipping cream

• 3 large eggs, room temperature

• 2 tsp ube extract

• ½ tsp vanilla extract

• ¼ tsp kosher salt

For the ube ganache

• ½ cup white-chocolate chips

• ¼ cup heavy whipping cream

• ¼ tsp ube extract

Directions

1. Prepare the pan – Lightly coat a 9-inch springform pan with cooking spray. Wrap the outside in two layers of foil. Pre-heat the oven to 325 °F / 165 °C.

2. Make the crust – Combine crumbs, melted butter, sugar and salt until evenly moistened. Press firmly into the pan base. Bake for 15 minutes, then cool 20 minutes.

3. Blend the filling – Beat cream cheese until smooth (about 2 minutes). Add sugar; beat to combine. Mix in ube jam and heavy cream until homogeneous. On low speed add eggs one at a time. Stir in ube extract, vanilla and salt just until incorporated.

4. Bake in a water bath – Pour the batter over the cooled crust. Place the pan in a deep roasting tin and pour hot water halfway up the sides. Bake 55–60 minutes, until the edges are set and the centre still wobbles slightly. Turn the oven off, crack the door open about 3 in / 8 cm and let the cheesecake rest inside for 1 hour.

5. Chill – Remove the foil, cool on a rack for 1 hour, then cover and refrigerate at least 8 hours (and up to 24 hours).

6. Finish with ganache – Heat the ¼ cup cream to steaming; pour over the white-chocolate chips, let stand 1 minute, then whisk smooth. Stir in ube extract. Cool 15 minutes until thick-pourable. Unmould the cheesecake, pour the ganache over the top and let it drip down the sides. Chill 20 minutes to set before slicing.

Servings and Timing

• Yield: 10 generous slices

• Active prep: ~40 minutes

• Bake time: ~1 hour

• Cooling: ~2 hours 35 minutes (including oven rest)

• Chill: ≥ 8 hours

• Total time: roughly 12 hours 40 minutes, most of which is hands-off

Variations

• Oreo-Coconut Twist – Replace the graham crust with finely ground Oreo cookies and crown the cake with coconut whipped cream for a dramatic black-and-purple finish.

• No-Bake Method – Omit the eggs and baking. Combine softened cream cheese, whipped cream, ube jam and extract; set over a coconut-graham base and chill 4 hours.

• Marbled Effect – Reserve ½ cup plain batter, tint with extra ube extract, and swirl through the top for a painterly pattern.

• Mini Cheesecakes – Divide crust and filling among paper-lined muffin tins; bake 16–18 minutes, then chill 4 hours.

Storage / Reheating

• Refrigerator: Cover tightly and store at 4 °C or below for up to 7 days.

• Freezer: Freeze whole (without ganache) or in individual slices, double-wrapped, for up to 1 month. Thaw overnight in the refrigerator.

• Serving temperature: Slice while well chilled; for the creamiest texture, let individual pieces stand 15 minutes at room temperature.

• Reheating: Cheesecake is not typically reheated. If a slightly warmer slice is desired, give it a brief 10-second microwave burst—no longer, or the texture may suffer.

FAQs

How do I prevent cracks?

Use a water bath, avoid over-mixing after the eggs go in, and let the cheesecake cool gradually in the turned-off oven.

Can I use fresh purple yam instead of ube jam?

Yes. Steam, mash and sweeten the yams, then purée until smooth; substitute the purée cup-for-cup for ube jam.

Which ube extract brands are most reliable?

Butterfly and McCormick are widely available and provide consistent colour and flavour.

May I replace heavy cream with sour cream?

You may swap in an equal amount of sour cream; expect a slightly tangier taste and a marginally lighter consistency.

Is the ganache strictly necessary?

The cheesecake tastes excellent without it, but the ganache intensifies both colour and creamy white-chocolate notes.

Why does the pan need foil?

Foil keeps the water bath from leaking into the crust and turning it soggy.

How do I know when the cheesecake is done baking?

The outer 2–3 in / 5–7 cm should look set while the very centre still jiggles like thick custard; residual heat will finish the cooking.

Can I make this dessert gluten-free?

Yes—substitute gluten-free cookies or crackers in the crust; the filling is naturally gluten-free.

What type of knife yields clean slices?

A long, thin-bladed knife dipped in hot water and wiped dry between cuts produces neat, professional-looking slices.

How long can slices sit out at room temperature?

Because of dairy and eggs, limit unrefrigerated time to two hours (one hour if the ambient temperature exceeds 32 °C / 90 °F).

Conclusion

Ube Cheesecake delivers all the creamy indulgence of a classic cheesecake while showcasing the unique, softly sweet taste of Filipino purple yam. Whether you opt for the classic baked version, a no-bake alternative, or playful flavour twists, this dessert promises vibrant colour, distinctive flavour and irresistible texture—sure to captivate guests and satisfy every sweet tooth.