Go Back

Ube Cheesecake

This Ube Cheesecake blends creamy richness with unique ube flavor, creating a visually stunning and delicious dessert perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Filipino
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups Graham Cracker Crumbs Provides a crunchy base that balances the creaminess.
  • ½ cup Unsweetened Coconut Flakes Adds texture and a hint of tropical flavor.
  • ¼ cup Granulated Sugar Sweetens the crust.
  • ¼ teaspoon Kosher Salt Enhances flavor.
  • ½ cup Unsalted Butter, melted Binds the crust together.
For the Cheesecake Filling
  • 32 oz Full-fat Cream Cheese, room temperature The creamy base for the cheesecake.
  • 1 cup Granulated Sugar Sweetens the cheesecake batter.
  • ¼ cup Cornstarch Aids in thickening the cheesecake.
  • ⅓ cup Ube Halaya Infuses the cheesecake with ube flavor.
  • 4 large eggs Large Eggs, room temperature Provides structure to the cheesecake.
  • 1 tablespoon Vanilla Extract Enhances sweetness and flavor.
  • 1 cup Full-fat Sour Cream, room temperature Adds creaminess and tang.
  • 1-2 teaspoons Ube Extract Boosts the ube flavor.
  • 1 can Coconut Milk, refrigerated Creates a rich texture.
For the Whipped Cream Topping
  • ¼ cup Powdered Sugar Used for the whipped cream topping.
  • ½ teaspoon Vanilla Extract Enhances the flavor of the whipped cream.
  • ⅓ cup Heavy Whipping Cream, cold Creates a rich topping.
  • to taste Unsweetened Coconut Flakes, lightly toasted For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C).
  2. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with nonstick cooking spray.
  3. In a mixing bowl, combine graham cracker crumbs, coconut flakes, granulated sugar, kosher salt, and melted butter until fully mixed. Press firmly into the bottom of the pan and bake for 10 minutes. Allow to cool.
Cheesecake Filling
  1. In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar, cornstarch, and ube halaya, mixing until incorporated.
  2. Mix in the eggs one at a time, blending fully before each addition. Stir in vanilla, sour cream, and ube extract until smooth.
  3. Pour the batter over the cooled crust and smooth the top. Bake for 50-60 minutes or until the center is set but still slightly jiggly.
  4. Allow to cool in the oven with the door ajar for 1 hour to prevent cracking.
Chill and Serve
  1. Cover and refrigerate the cheesecake for at least 4 hours or overnight.
  2. In a separate bowl, whip together cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  3. Spread the whipped cream over the chilled cheesecake and garnish with lightly toasted coconut flakes.

Notes

For a stronger ube flavor, increase the ube extract. Use room temperature cream cheese to achieve a smoother batter.