Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs (or gluten-free crumbs for a GF option)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup ube halaya (purple yam jam) (homemade or store-bought)
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon ube extract
For the Topping (Optional):
- Whipped cream
- Grated ube or purple yam
- Edible flowers
Instructions
Prepare the Crust:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.
- Press the mixture into the bottom of the pan evenly.
- Bake for 10 minutes. Remove from the oven and let it cool.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add ube halaya, ube extract, and vanilla extract. Mix until fully incorporated.
- Add eggs one at a time, mixing well after each.
- Gradually pour in heavy cream and mix until smooth.
Bake the Cheesecake:
- Pour the cheesecake batter over the cooled crust.
- Place the pan in a larger dish filled with hot water halfway up the sides of the pan (for a water bath).
- Bake for 60-70 minutes, or until edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Let it cool completely at room temperature, then refrigerate for at least 4 hours (overnight is ideal).
Notes
- Use room temperature cream cheese and eggs for a smooth batter.
- A water bath ensures even baking and prevents cracks.
- Chill thoroughly for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Nutrition
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 140 mg