How To Make Ube Cheesecake
Indulge yourself in a creamy Filipino dessert with this ube cheesecake, made with a graham crust and a purple, creamy cream cheese filling.
Ingredients
For Graham Crust:
- 1¼ cups honey graham crumbs
- ¼ cup butter, melted
For Ube Cheesecake Filling:
- 1 lb fresh ube, peeled, washed and sliced into 1-inch thick rounds
- 1½ cream cheese block, or 375 grams, softened
- 1¼ cups sugar
- 1 pinch salt
- 2 eggs, large
- 1 tsp ube flavoring
Instructions
Graham Crust:
-
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.
-
Dump to an 8-inch spring-form pan and flatten the mixture to the pan by pressing them down using the base of a round cup. Make sure the crumbs are tightly packed. Chill in the fridge.
Ube Cheesecake Filling:
- Place the sliced ube in a pot. Add enough water to cover them. Boil them over medium heat until very soft. Drain and transfer to a bowl and mash the ube. Allow to cool.
-
Preheat oven to 350 degrees F. In the bowl of mixer, beat the cream cheese until soft and fluffy. Add the sugar and salt and beat until combined. Add the purple yam and beat until incorporated.
-
Add eggs one at a time, beating well after each addition. Add the ube extract. Pour the filling into the prepared crust and bake for 40 minutes or until the center is almost set. Let ube cheesecake cool and chill in the fridge for 6 to 8 hours before slicing.
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Serve and enjoy.
Nutrition
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