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Creamy Ube Cheesecake

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A delicious cheesecake made with ube puree and coconut cream, featuring a buttery graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup ube puree
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut cream

Instructions

  1. Preheat your oven to 325°F (160°C) to prepare for baking the crust and cheesecake.
  2. Combine the graham cracker crumbs and melted butter in a mixing bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust layer.
  3. Bake the crust in the preheated oven for about 10 minutes until set. Remove it and let it cool completely to ensure the filling doesn’t melt into it.
  4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, breaking down any lumps for a perfect texture.
  5. Mix in the granulated sugar thoroughly, ensuring it’s well combined and adds sweetness to the cream cheese.
  6. Add in the ube puree and mix until the mixture is uniformly purple and smooth.
  7. Add the eggs one at a time, beating well after each addition for proper emulsification.
  8. Stir in the vanilla extract and the coconut cream, adding richness and depth of flavor.
  9. Pour the prepared ube cheesecake filling over the cooled crust.
  10. Bake the cheesecake for 50-60 minutes until the edges are set but the center remains slightly jiggly.
  11. Turn off the oven, crack the door slightly open, and leave the cheesecake inside for about an hour to cool gradually.
  12. Remove the cheesecake from the oven and let it come to room temperature. Then refrigerate for at least 4 hours to fully set before serving.

Notes

Serve topped with fresh whipped cream and toasted coconut. Store tightly covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://cookingwithmayaa.com/creamy-ube-cheesecake/

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