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Creamy ube blended together with the richness of cream cheese, this Ube Cheesecake is another delicious way to serve ube this coming holidays. Unlike other cheesecake recipes, this does not require a water bath! If you love ube, also try Ube Pie and Ube Custard Tart.
If you are looking for more ways to enjoy ube aside from the traditional Filipino way of turning it into the creamy and sweet ube halaya, ube cheesecakes recipes are the way to go! This ube cheesecake is another great variation. You guys, I am so excited for you to try this.
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.
I used fresh ube that are often abundant in our supermarkets around this time. It is always a joy whenever I find them because it is not very often. And in times when the fresh ones are not available. I resort to the frozen grated ones. In fact, I first developed this recipe using frozen ones.
- If you are using the frozen grated ube, 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.
- If you are using fresh ube, peel them and carve out any woody parts that may be present. Slice them into 1 inch thick rounds. Wash them thoroughly.
- Place them in a pot and add enough water to cover. Boil ube over medium heat until very soft.
- Mash the ube thoroughly. Cool before using.
- Some of you have asked if its possible to use ube jam in this recipe. While I think it may work, the flavor and texture is not guaranteed because pre made ube jams in bottles have varying sweetness and texture.
- If you are not into using real ube, you can still make ube desserts using ube flavoring! Try Ube Pianono and ube cupcakes.
- Bake the ube cheesecake at 350 F for 40 minutes or until the center looks just about set with a small slight, steady jiggle. The cheesecake will fully set as it cools. Chill it in the fridge overnight before serving and cutting.
- I used simple Graham crackers crust. For ease, you can buy Graham cracker crumbs instead of the ones in cracker form so you eliminate one more step in the process. If you choose the whole Graham crackers route, just process it and make 1 and 1/4 cup.
How to Make Ube Cheesecake?
- Make the Graham Crust. Combine Graham crumbs and melted butter. Stir until the mixture is moist.
- Transfer the mixture into an 8 inch springform pan. Spread, pack and flatten the crumbs into the base of the pan. You can use the base of a glass here to help you pack it down.
- Chill the crust in the fridge. Mean while, make the ube filling.
- Boil the yam in water. Boil until they are very tender. Drain.
- Mash the boiled ube. Allow to cool completely after mashing.
- Beat cream cheese using an electric hand mixer (or a stand mixer)until creamy. Then, beat in sugar and salt.
- Beat in the mashed ube until incorporated. Then beat in eggs.
- The ube extract. Beat in the extract until the color is uniform.
- Pour and bake. Pour and scrape the batter into the chilled graham crust. Bake at 350 F for 40 minutes or until the center is almost set. Allow the cheesecake to cool completely. If possible, chill it overnight before serving.
Frequently Asked Questions
While they are very similar, no. Ube and purple sweet potatoes are not the same. For one, ube is a yam. And yams are known for their rough, uneven and brown exterior. Both have purple interiors, but purple sweet potatoes are distinctly purple on the outside.
Ube is characterized by an earthy, nutty flavor making it a perfect base for creamy desserts.
Both taro and ube are root vegetables. The difference is that taro is an off white color inside while the ube is purple. Both can be used in flavoring desserts, but taro is more starchy and little bit less sweet than ube.
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 is divine and so good in its own way. You will fall in love!
For more ube treats, check these out:
- Ube Ensaymada
- Ube- Vanilla Chiffon cake
- Ube Bread Rolls
- Ube Cake with White Chocolate Coconut Cream
- Ube Taisan
- Ube Chiffon Cake with Whipped Cream Ube Icing
- Ube Loaf Bread
- Ube Cake with White Chocolate Coconut Cream
Other Filipino Goodies:
- Mamon, the softest and fluffiest.
- Spanish Bread
- Easy Puto
- Yema Rolls
- Spanish Bread
- Sweet Cheese Rolls
For the Graham Crust
- 1 and 1/4 cup honey graham crumbs
- 1/4 cup melted butter
For the Ube Cheesecake Filling
- 1 lb fresh ube peeled, washed and sliced into 1-inch thick rounds
- 1 and 1/2 block cream cheese or 375 grams, softened.
- 1 and 1/4 cup sugar
- pinch salt
- 2 large eggs
- 1 tsp ube flavoring
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
- Place the sliced ube in a pot. Add enough water to cover them. Boil them over medium heat until very soft. Drain and transfer to a bowl and mash the ube. Allow to 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 ube extract. Pour the filling into the prepared crust and bake at 350 F for 40 minutes or until the center is almost set. Let ube cheesecake cool and chill in the fridge for 6-8 hours before slicing.
- You can also use frozen grated ube if the fresh ones are not available where you are. The frozen ones usually come in 1 lb ( 16 0z packages) and that is what you need.
- To cook the frozen grated purple yam, thaw them first. 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. Use as directed in the recipe.
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