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Ube Cheesecake

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In this recipe, the earthy, creamy ube gets paired with rich and tangy cream cheese to make a decadent dessert.

Ingredients

Scale
  • 1 ¼ cups honey graham cracker crumbs
  • ¼ cup melted butter
  • 1 lb fresh ube, peeled, washed and sliced into 1-inch thick rounds
  • 1 ½ blocks (375 g) cream cheese, softened
  • 1 ¼ cups sugar
  • pinch of salt
  • 2 large eggs
  • 1 tsp ube flavoring

Instructions

  1. Combine melted butter and graham crumbs in a bowl and stir until the mixture looks like a coarse meal and all of the crumbs are moistened by the butter. Press into the base of an 8-inch springform pan and chill in the refrigerator.
  2. Place the sliced ube in a pot, cover with water and boil over medium heat until very soft. Drain, transfer to a bowl, mash until smooth and let cool.
  3. Preheat the oven to 350 °F (175 °C). In the bowl of a mixer, beat the cream cheese until soft and fluffy. Add the sugar and salt and beat until combined.
  4. Beat in the mashed ube until fully incorporated.
  5. Add the eggs one at a time, beating well after each addition, then mix in the ube flavoring.
  6. Pour the batter into the chilled crust and bake at 350 °F for 40 minutes, or until the center is almost set with a slight jiggle.
  7. Allow the cheesecake to cool completely, then chill in the refrigerator for 6–8 hours (or overnight) before slicing.

Notes

  • If using frozen grated ube, thaw first, wrap in foil and steam for 15–20 minutes until very soft. Mash until creamy and cool before using.
  • For a quicker crust, purchase pre-crumbled graham crackers instead of processing whole crackers.
  • The cheesecake will continue to set as it cools; a slight jiggle in the center when removed from the oven is normal.

Nutrition

Keywords: cream cheese, Filipino Christmas, Noche Buena

Find it online: https://zesticook.com/ube-cheesecake/