Creamy Vibrant Ube (Print Version)
# Ingredients:
→ Crust
01 -
1/4 cup sugar, granulated
02 -
1/2 cup melted butter (unsalted)
03 -
2 cups crumbed graham crackers (use gluten-free if needed)
→ Cheesecake Filling
04 -
1 teaspoon vanilla essence
05 -
8 ounces cream cheese (softened), three packs total
06 -
1/2 teaspoon extract of ube
07 -
1 cup of whipped cream (the heavy kind)
08 -
3 eggs, large
09 -
1 cup granulated sugar
10 -
1 cup ube halaya (store-bought or made at home)
→ Topping (Optional)
11 -
Freshly grated ube or purple yam
12 -
Edible flowers for decoration
13 -
Light whipped cream
# Instructions:
01 -
Turn your oven to 325°F (160°C). Get a 9-inch springform pan greased up. Stir together the graham crumbs, butter (melted), and sugar in a bowl. Spread the mix evenly on the pan's base and pack it down. Pop it in the oven for 10 minutes. Once done, bring it out and let it cool down.
02 -
Using a big bowl, beat the cream cheese with sugar until smooth and creamy. Toss in the ube jam, along with vanilla and ube extracts, and blend everything together. Toss in the eggs, one by one, mixing each in thoroughly. Gradually mix in heavy cream until totally smooth.
03 -
Pour your filling over the cooled crust in the pan. Place it in a bigger dish. Add hot water to the dish so it’s halfway up the side of the pan (for a water bath). Bake for an hour or a little longer until the edges are firm. The middle should still jiggle a little. Once baked, leave it in the oven with the door cracked open for an hour. Let it cool fully before popping it in the fridge for at least 4 hours, or overnight for the best result.