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The Best Ube Cheesecake Recipe

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3.9 from 6 reviews

Indulge in the best ube cheesecake recipe featuring a rich and creamy ube-infused filling on a crunchy coconut graham cracker crust, topped with luscious coconut whipped cream. This Filipino-inspired dessert combines the classic tang of cheesecake with the vibrant flavor of ube, perfect for special occasions or any time you crave a unique, tropical treat.

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • ½ cup sweetened shredded coconut
  • 6 tbsp unsalted butter, melted and slightly cooled
  • Pinch of salt

Ube Cheesecake Filling

  • 2 (8-oz) blocks cream cheese, room temperature
  • ½ cup granulated sugar (may need more, see notes)
  • 5 oz ube jam, room temperature
  • ¾ cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 3 tsp ube extract
  • 3 large eggs, room temperature

Coconut Whipped Cream

  • 1 (14-oz) can coconut cream, chilled
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and set aside.
  2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sweetened shredded coconut, melted butter, and a pinch of salt. Stir thoroughly until the mixture is evenly moist and holds together.
  3. Form the Crust Base: Transfer the crust mixture into the prepared springform pan. Use the back of a spoon or a measuring cup to firmly pack it down evenly across the bottom. Set aside while you prepare the filling.
  4. Beat the Cream Cheese: Using a handheld mixer or a stand mixer with a paddle attachment, beat the cream cheese on medium-high speed for 2-3 minutes until fluffy and smooth.
  5. Add Sugar: Gradually add ½ cup granulated sugar to the cream cheese and beat for another 2 minutes until fully incorporated and creamy.
  6. Incorporate Ube Jam and Sour Cream: Add the ube jam and sour cream to the mixture. Beat until smooth and well combined, ensuring to break apart any chunks of ube jam for an even texture.
  7. Add Flavorings: Stir in the vanilla extract and ube extract. Taste the batter and add additional sugar 1 tablespoon at a time if you prefer it sweeter.
  8. Add Eggs: Add the eggs one at a time, beating each just until combined. Be sure to scrape down the sides and bottom of the bowl to mix all ingredients evenly.
  9. Pour and Tap: Pour the cheesecake batter over the crust in the springform pan. Gently tap the pan on the counter to release any air bubbles.
  10. Bake: Bake in the preheated oven for about 1 hour or until the edges are set and the center is slightly jiggly but mostly set.
  11. Chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours or overnight to set properly.
  12. Prepare Coconut Whipped Cream: Chill the coconut cream can overnight. Scoop the solidified cream into a mixing bowl. Add sugar and vanilla extract, then whip with a mixer until fluffy and creamy.
  13. Serve: Spread or pipe the coconut whipped cream over the chilled ube cheesecake before serving. Slice and enjoy your vibrant Filipino dessert!

Notes

  • You can substitute graham cracker crumbs with crushed coconut cookies for an even more pronounced coconut flavor.
  • Sugar amount can be adjusted based on the sweetness of the ube jam used.
  • Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
  • Using chilled coconut cream is essential to achieve the right whipping texture.
  • If ube jam is chunky, breaking it down during mixing ensures a smooth cheesecake texture.
  • Let the cheesecake chill long enough to set fully for clean slices.

Find it online: https://miracooking.com/the-best-ube-cheesecake-recipe/