Velvety Ube Cheesecake Recipe

Short description

A rich, smooth, and visually striking dessert, this Velvety Ube Cheesecake brings together the creamy decadence of classic cheesecake and the unique, nutty sweetness of purple yam (ube). With its eye-catching purple hue and luscious texture, it’s a showstopper that tastes just as amazing as it looks.

Why You’ll Love This Recipe

• Combines the familiar indulgence of cheesecake with the distinctive flavor of ube

• Beautiful purple color makes it perfect for special occasions

• Smooth, velvety texture thanks to ube halaya and cream cheese

• Easy to make with step-by-step baking and chilling process

• Versatile for flavor pairings, crust choices, and toppings

• Can be made in advance for parties or holidays

• Suitable for individual servings like bars or cupcakes

• Both baked and no-bake versions work well

• Great balance of sweetness and creaminess

• Offers a delightful twist on a beloved dessert classic

ingredients

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

• Graham cracker crumbs

• Unsalted butter (melted)

• Granulated sugar

• Cream cheese, full-fat, softened

• Ube halaya (purple yam jam)

• Ube extract

• Sour cream

• Eggs (room temperature)

• Salt

• (Optional) Heavy whipping cream and powdered sugar for topping

directions

1. Preheat oven to 325 °F (163 °C).

2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.

3. In a large bowl, beat softened cream cheese until smooth. Add sugar, then mix in ube halaya, sour cream, ube extract, and salt.

4. Add eggs one at a time, mixing gently until fully incorporated. Avoid overmixing.

5. Pour the filling over the cooled crust. Tap the pan to remove air bubbles.

6. Bake at 325 °F for 30 minutes, then reduce temperature to 300 °F and continue baking until edges are firm but the center is slightly wobbly.

7. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1½ hours.

8. Remove from oven, run a knife around the edge, and refrigerate for at least 6–8 hours or overnight.

9. Serve as-is or top with ube or coconut whipped cream before serving.

Servings and timing

• Servings: 10–12 slices

• Prep time: 20 minutes

• Bake time: 1 hour

• Chill time: 6–8 hours (preferably overnight)

• Total time: About 7–9 hours including chilling

Variations

• Crust options: Swap graham crackers for coconut cookies, chocolate cookies, or even crushed digestive biscuits.

• No-bake version: Use gelatin to set the filling and refrigerate instead of baking.

• Mini cheesecakes: Use a muffin pan for individual servings—great for parties.

• Soufflé-style: Separate the eggs and fold in whipped whites for a lighter, airier cheesecake.

• Flavor boosts: Add vanilla extract or a hint of lemon juice to brighten the flavor.

storage/reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.

• Freezing: Wrap slices tightly in plastic wrap and foil; freeze for up to 1 month. Thaw in the fridge overnight.

• Reheating: Not necessary—this cheesecake is best served chilled or at room temperature.

FAQs

What is ube?

Ube is a purple yam commonly used in Filipino desserts. It has a sweet, nutty, and slightly vanilla-like flavor.

Do I need both ube halaya and ube extract?

Yes, the halaya provides texture and richness, while the extract enhances the flavor and color.

Can I make this cheesecake without an oven?

Yes. For a no-bake version, use a crust and filling that sets with gelatin and refrigerate until firm.

How do I keep my cheesecake from cracking?

Use room-temperature ingredients, avoid overmixing, and allow the cheesecake to cool slowly in the oven.

Can I use a different crust?

Absolutely. Coconut or chocolate cookie crusts pair well with the ube flavor.

How do I know when it’s done baking?

The edges should be set, but the center should still jiggle slightly. It will firm up as it cools.

What kind of pan should I use?

A springform pan is ideal for cheesecakes as it allows for easy release and neat presentation.

Can I add toppings?

Yes. Try whipped cream, toasted coconut, or even a drizzle of condensed milk.

How far in advance can I make this?

You can make it up to 2 days in advance. Store it chilled until ready to serve.

Can I use frozen ube?

Yes, thaw and mash it well before using. However, ube halaya and extract provide better flavor and consistency.

Conclusion

Velvety Ube Cheesecake is a stunning and delicious dessert that brings a vibrant twist to the traditional cheesecake. With its smooth texture, unique flavor, and rich color, it’s a standout dish perfect for gatherings, holidays, or whenever you want to treat yourself to something special.