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Ube Cheesecake

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Ingredients Method

Ingredients
  

For the crust:
  • 1 ½ cups crushed graham crackers or digestive biscuits
  • ¼ cup melted butter
  • 2 tablespoons sugar
For the filling:
  • 16 ounces cream cheese softened
  • 1 cup ube halaya purple yam jam, available at Asian grocery stores
  • ¾ cup sugar
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • A pinch of salt
For the topping (optional):
  • ½ cup whipped cream
  • Shredded coconut or crushed graham crumbs for garnish

Method
 

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the base with parchment paper.
  2. 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.
  3. In a large bowl, beat the cream cheese until smooth. Add the ube halaya and sugar, mixing until fully combined.
  4. Add the eggs one at a time, beating gently after each addition. Stir in the sour cream, vanilla, and salt until smooth and creamy.
  5. Pour the filling over the cooled crust. Tap the pan lightly to remove any air bubbles.
  6. Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly.
  7. 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.
  8. Before serving, top with whipped cream and a sprinkle of coconut or crumbs for texture.