A Modern Twist on a Classic Holiday Dessert
If you are looking to bring something unexpected and beautiful to your Thanksgiving table, this ube cheesecake is it. Ube, a purple yam from the Philippines, has a naturally sweet, nutty flavor and a stunning violet color that makes any dessert feel special. Combined with creamy cheesecake filling, it creates a dish that feels both familiar and new.
Ingredients
Method
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese until smooth. Add the ube halaya and sugar, mixing until fully combined.
- Add the eggs one at a time, beating gently after each addition. Stir in the sour cream, vanilla, and salt until smooth and creamy.
- Pour the filling over the cooled crust. Tap the pan lightly to remove any air bubbles.
- Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, open the door slightly, and let the cheesecake cool inside for 30 minutes before transferring it to a rack. Chill in the refrigerator for at least four hours, preferably overnight.
- Before serving, top with whipped cream and a sprinkle of coconut or crumbs for texture.
