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Ube Cheesecake Recipe

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3.9 from 6 reviews

This Ube Cheesecake combines the vibrant purple hue and distinct flavor of ube halaya with a creamy, smooth cheesecake filling atop a crunchy graham cracker and coconut crust. Baked in a water bath for the perfect texture, this Filipino-inspired dessert is finished with a luscious ube-infused whipped cream, making it ideal for celebrations or any special treat.

  • Total Time: 1 hour 30 minutes plus 6+ hours chilling
  • Yield: 10 servings

Ingredients

Crust Ingredients

  • 1 1/2 cup (225 g) graham cracker crumbs (about 15 whole crackers)
  • 7 tablespoon (95 g) unsalted butter, melted
  • 1/2 cup (50 g) shredded coconut flakes
  • 2 tbsp (30 g) light brown sugar
  • 1/2 tsp (1 g) salt

Cheesecake Filling

  • 32 oz (900 g) cream cheese, room temperature (four 8 oz packages)
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (125 g) sour cream
  • 1/2 cup (125 g) ube halaya
  • 1 teaspoon ube extract
  • 1/4 teaspoon salt
  • 1/2 tablespoon (10 g) vanilla extract
  • 4 large eggs, room temperature

Ube Whipped Cream

  • 1 cup heavy whipping cream
  • 1/2 cup (60 g) powdered sugar
  • 1/4 teaspoon ube extract

Instructions

  1. Prepare the crust: Lightly grease the inside of a 9-inch springform cake pan to prevent sticking. Pulverize the graham crackers in a food processor or by crushing them finely in a ziplock bag using a rolling pin. In a large bowl, whisk together graham cracker crumbs, shredded coconut flakes, brown sugar, and salt. Pour in the melted butter and mix thoroughly until the mixture is evenly combined. Transfer the crust mixture into the prepared pan, pressing firmly and evenly with the bottom of a glass or measuring cup to create a flat layer.
  2. Prepare the oven and water bath: Preheat your oven to 325°F (163°C). Bring a kettle of water to a boil. Wrap the springform pan with 4-5 layers of aluminum foil to protect it from water leakage during the water bath process, or alternatively place the springform pan inside a larger 10-inch pan for protection.
  3. Cream the cream cheese: Using an electric mixer fitted with a paddle attachment or beaters, beat the room temperature cream cheese on medium speed until smooth and creamy, approximately 1 minute.
  4. Add sugar: Lower the mixer speed to low and slowly add granulated sugar in three increments, mixing well after each addition. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated.
  5. Incorporate sour cream and flavorings: While mixing on low, add sour cream, ube halaya, ube extract, vanilla extract, and salt. Mix until all ingredients are thoroughly combined, scraping the bowl as needed.
  6. Add eggs gently: Lightly whisk the eggs in a separate container. With the mixer still on low, add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Avoid over-mixing to maintain a silky smooth batter.
  7. Assemble the cheesecake batter: Pour the batter over the prepared crust in the springform pan. Smooth the top with a spatula and gently tap the pan on the counter several times to release air bubbles.
  8. Bake in water bath: Place the cake pan inside a larger roasting pan or sheet pan. Pour the boiling water into the larger pan until it reaches about 1 inch up the side of the cake pan. Place the assembly on the center rack of the oven and bake for approximately 1 hour, or until the center of the cheesecake has a slight wobble about 2-3 inches wide. The edges will puff slightly and turn a pale golden brown.
  9. Cool the cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake rest in the water bath for 10 minutes. Then, carefully run a thin knife around the edge of the cake to loosen it from the pan to prevent sticking and cracking. Remove the cheesecake from the water bath and foil, and transfer it to a wire rack to cool completely.
  10. Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set fully before slicing and serving.
  11. Prepare the ube whipped cream: In a large bowl, combine heavy whipping cream, powdered sugar, and ube extract. Whisk using an electric mixer until the cream forms medium-stiff peaks.
  12. Decorate: Transfer the whipped cream to a piping bag fitted with a star tip and pipe decorative edges around the chilled cheesecake before serving.

Notes

  • Using room temperature ingredients (cream cheese, eggs, sour cream) helps achieve a smooth, lump-free cheesecake batter.
  • Wrapping the springform pan in foil tightly prevents water from leaking into the crust during the water bath bake.
  • The water bath ensures gentle, even baking, which prevents cracking and produces a creamy texture.
  • Do not overmix the batter after adding eggs to avoid incorporating excess air which could cause cracks.
  • Chilling the cheesecake overnight enhances flavor development and makes slicing cleaner.
  • The shredded coconut in the crust adds texture and complements the ube flavor.
  • Ube extract boosts the purple color and enhances the authentic ube taste.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Filipino

Find it online: https://yourdailycook.com/ube-cheesecake-recipe/