The flavor of the creamy ube blended together with the richness of cream cheese makes this ube cheesecake a very decadent dessert.
If you are looking for more ways to enjoy ube aside from the traditional Filipino way of turning it into the creamy and sweet jam, this ube cheesecake is another great variation.
Ube is a dessert mainstay in every occasion in the Philippines. I grew up having ube during Christmas and fiestas. On the night before Christmas eve, our elders labored in making a big batch of ube which they cooked in big (really big) pans set above a fire on dug ground.
They stir until midnight using big ladles that almost look like boat paddles until the ube is very thick and sticky.
The results are divine. Each time.
In this recipe, the earthy, creamy ube gets paired with rich and tangy cream cheese to make a decadent dessert. Ube cheesecake is moderately sweet and the flavors of the ube and cheese are perfectly balanced.
There is not much complication in making it. I used frozen grated purple yam that is sold in 1 lb packages. They can be found in Asian groceries. You can use the fresh ones too if you can find them where you are. It is hard to find them here in Winnipeg and they rarely ever have fresh ones in the store, so thank heavens for the frozen ones!
How to Make Ube Cheesecake
- To cook the purple yam, let it thaw and then wrap them in foil, steam them for about 15-20 minutes until they are really soft.
- Mash the cooked yam until smooth and creamy and let cool. Then the rest of the process is a breeze.
- Beat softened cream cheese until smooth and fluffy, beat in the sugar and salt, then the cooled purple yam. Add in the eggs one by one, beating well each time. Add the vanilla extract and mix briefly.
- And that is it. Pour the mixture into an 8-inch spring-form pan. Bake at 350 F for about 20-25 minutes. The center should look just about set.
I used simple Graham crust. For ease, you can buy Graham crumbs instead of the ones in cracker form so you eliminate one more step in the process.
You will love the creamy texture of this ube cheesecake. You don’t have to labor hard and stir until your arms fall off like what they do back home, but this decadent ube dessert in divine and so good in its own way.
For more ube treats, check these out:
- Ube Custard Pie
- Ube Ensaymada
- Ube Cupcakes with Ube Swiss Meringue Buttercream
- Ube- Vanilla Chiffon cake
- Ube Bread Rolls
- Ube Cake with White Chocolate Coconut Cream
- Ube Taisan
- Ube Chiffon Cake with Whipped Cream Ube Icing
Creamy ube with the perfect note of tang and richness from the cream cheese.
For the Graham Crust
- 1 and 1/4 cup honey graham crumbs
- 1/4 cup melted butter
For the Ube Cheesecake Filling
- 1 lb frozen grated purple yam thawed ( can be found in Asian Groceries)
- 250 grams cream cheese (1 block) softened
- 1 and 1/4 cup sugar
- pinch salt
- 3 eggs
- 1 tsp vanilla extract
Make the Crust
Combine melted butter and graham crumbs in a bowl and stir until mixture looks like a coarse meal and all of the crumbs are moistened by the butter. Dump to an 8 inch spring-form pan and flatten the mixture to the pan by pressing them down using the base of a round cup. Make sure the crumbs are tightly packed. Chill in the fridge.
Make the Ube Cheesecake Filling
Check for any hard particles on the thawed purple yam and discard them. Wrap purple yam in foil and steam until very soft, about 15-20 minutes. Mash until creamy and let cool.
Preheat oven to 350 F. In the bowl of mixer, beat the cream cheese until soft and fluffy. Add the sugar and salt and beat until combined. Add the purple yam and beat until incorporated.
Add eggs one at a time, beating well after each addition. Add the vanilla extract. Pour the filling to the prepared crust and bake at 350 F for 20-25 minutes or until the center is almost set. Let ube cheesecake cool and chill in the fridge for 6-8 hours.
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