Creamy Filipino Ube Cheesecake With a Buttery Crust

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 4 hours 20 minutes

Ube cheesecake takes the purple yam and folds it into a dense, creamy filling that cuts like silk. I swirl the ube rather than mixing it fully so you get ribbons of color in each slice.

This recipe is straightforward and can be made ahead of time, making it a great choice for special occasions or gatherings.

Decadent Ube Cheesecake with Buttery Crust

This ube cheesecake features a rich cream cheese filling infused with ube flavor, all resting on a buttery graham cracker crust. The recipe takes about 1 hour to prepare and set, yielding 8 servings.

Ingredients

1 and 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1 cup cream cheese, softened
1 cup sweetened ube puree
1/2 cup sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup heavy cream
1 tablespoon cornstarch
Pinch of salt

Instructions

Prep the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sweetened ube puree, sugar, and vanilla extract, and mix until well combined.
Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Then, add the heavy cream, cornstarch, and a pinch of salt, and mix until the mixture is smooth.

Bake: Pour the cream cheese filling over the crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are lightly golden.
Cool and Serve: Allow the cheesecake to cool in the pan for about 1 hour, then refrigerate for at least 4 hours or overnight before removing from the springform pan. Serve chilled, optionally garnished with a drizzle of condensed milk or whipped cream.