Ube Cheesecake

Ube — purple yam, a Filipino staple — has had a real moment in dessert culture lately, and this cheesecake shows exactly why. Vibrant purple color, a subtly sweet, nutty, vanilla-like flavor unlike anything else, and a genuinely stunning presentation.

Why you'll love ube cheesecake

• Stunning natural purple colour from real ube.
• Creamy and smooth with a gentle nutty, vanilla flavour.
• A showstopper for birthdays and holidays.
• Make-ahead — it's best made the day before.

Ingredients (one 9-inch / 23cm cheesecake, serves 12)

Crust

• 200g (2 cups) graham cracker crumbs
• 90g (6 tbsp) melted butter
• 2 tbsp sugar

Filling

• 675g (24 oz) cream cheese, room temperature
• 200g (1 cup) sugar
• 3 eggs
• 100g (1/3 cup) ube halaya (purple yam jam, available at Asian grocers)
• 1 tsp ube extract (for extra color and flavor)
• 1 tsp vanilla extract
• 120g (1/2 cup) sour cream

Directions

1. Preheat oven to 160°C/325°F. Combine crust ingredients and press into a 9-inch springform pan. Bake 10 minutes, then cool.
2. Beat cream cheese and sugar until smooth, add eggs one at a time.
3. Add ube halaya, ube extract, vanilla, and sour cream, mixing until fully combined and evenly purple.
4. Pour over the crust and smooth the top.
5. Wrap the pan in foil and bake in a water bath for 55-65 minutes, until the edges are set with a slight jiggle in the center.
6. Turn off the oven and let the cheesecake rest inside with the door cracked for 1 hour.
7. Cool completely, then refrigerate at least 4 hours, ideally overnight, before slicing.

Note: ube extract and halaya are both available online or at Asian/Filipino grocers — the color and flavor genuinely can't be replicated with food coloring alone.

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Alla's tips

• Everything at room temperature for a smooth, lump-free filling.
• Mix on low speed after adding the eggs to avoid cracks.
• Wrap the pan well in two layers of foil so no water leaks into the crust.
• Cool slowly in the oven to prevent cracking.
• Top with whipped cream and toasted coconut for a Filipino-style finish.

Storage

Keep covered in the fridge for up to 5 days. Freeze slices for up to 2 months and thaw overnight in the fridge.

Frequently asked questions

What is ube?
Ube is a purple yam from the Philippines with a mild, sweet, nutty flavour, often compared to vanilla and pistachio.

Is ube the same as taro?
No — taro is a different root with a starchier, less sweet flavour and paler colour.

Can I skip the ube halaya?
You can use only extract, but the halaya adds real flavour and creaminess.

Do I need a water bath?
It's highly recommended for a smooth, crack-free cheesecake.

Why did my cheesecake crack?
Overbeating, overbaking or cooling too quickly. Mix gently and cool it slowly in the oven.

More cheesecakes to try

• Basque Burnt Cheesecake
• Japanese Cotton Cheesecake
• Hawaiian Butter Mochi
• Red Velvet Cheesecake

Hugs, Alla xox

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