How to Make Ube Cheesecake
If you're looking for a unique dessert for your menu, try our ube cheesecake recipe. This Filipino-inspired treat combines the rich and creamy texture of cheesecake with the vibrant purple color and sweet flavor of ube, a type of purple yam commonly used in Filipino cuisine. No food coloring required! We'll walk you through the steps to make this beautiful dessert.
What Supplies Do I Need?
We use the water bath method to prepare this dessert because it's a simple way to make sure your cheesecake cooks gently and doesn't crack from too much heat. The texture will be lusciously creamy all the way through, without any overcooked edges. You'll need the following supplies to create the water bath:
- Springform Pan - Grab a springform pan and wrap the bottom tightly with heavy-duty aluminum foil. Make sure to use one continuous piece to cover the bottom and sides of the pan so it's watertight. Then add a second layer just to be certain!
- Steam Table Pan - Use a steam table pan or any oven-safe pan that's big enough to hold the springform pan plus a couple of inches of water.
- Stand Mixer with Flat Beater Attachment - You'll need to use the flat beater attachment of your stand mixer to mix the cream cheese mixture.
Ube Cheesecake with Graham Cracker Crust
Ube has a unique flavor profile that is both sweet and nutty with hints of vanilla and a subtle floral undertone. When incorporated into recipes, ube lends a delightful earthy sweetness that pairs perfectly with the creamy richness of cheesecake, creating a truly indulgent treat for your menu.
Approximate Yield: 10 slices
Prep Time: 40 minutes
Bake Time: 1 hour
Cool Time: 5 hours 20 minutes
Ingredients
- 1/2 cup sugar + 1 Tablespoon, divided
- 3 Tablespoons unsalted butter, melted
- 1/8 teaspoon kosher salt
- 1 cup crushed graham crackers
- 3 8-ounce packages cream cheese, softened
- 1 cup ube jam
- 1/2 cup heavy whipping cream + 1/2 cup, divided
- 3 large eggs
- 1 teaspoon ube extract + 1/2 teaspoon, divided
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/2 cup white chocolate chips
Directions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Add 1 tablespoon sugar, melted butter, 1/8 teaspoon kosher salt, and crushed graham crackers to medium-size mixing bowl. Stir until butter is incorporated and mixture is crumbly in texture.
- Scoop graham cracker mixture into springform pan and press evenly into bottom. Bake for 15 minutes then set aside to cool while preparing filling.
- Add cream cheese to stand mixer and mix for two minutes on low.
- Turn off mixer and add 1/2 cup sugar. Mix until sugar is fully incorporated.
- Turn off mixer and add ube jam and 1/2 cup whipping cream. Mix until fully incorporated.
- Add three eggs, one at at time, mixing between each one to make sure they are fully incoporated.
- Add 1 teaspoon ube extract, vanilla extract, and 1/4 teaspoon salt and mix one final time.
- Pour cheescake mixture over graham cracker crust. Place springform pan inside steam table pan and add 2-3 inches of hot water to pan.
- Gently place steam table pan inside oven and bake for 1 hour. Turn off heat and let cheesecake sit in oven with door ajar for 1 hour.
- Take cheesecake out of oven, carefully remove foil, and let cool on counter for 1 hour. Transfer to refrigerator for at least 3 more hours.
- Prepare ube ganache topping. Add white chocolate chips to small heat-proof bowl and set aside.
- Heat 1/2 cup whipping cream in small saucepan over medium heat until just steaming. Gently pour hot cream over chocolate chips and let sit for 1 minute.
- Whisk cream mixture until chocolate is completely melted. Add ube extract and stir until combined. Set mixture aside for 15 minutes or until cool.
- Take cheesecake out of fridge and carefully open sides of springform pan. Place cheesecake on serving platter and pour ube ganache over top, allowing it to drip down sides. Refrigerate for another 20 minutes before serving.
No food coloring is needed for this luscious purple cheesecake! The ube yam is naturally pigmented and creates a beautiful violet-colored dessert for your menu.
By Michale LeRoy
