Ube Cheesecake

 

Ube Cheesecake

    For me, a cheesecake is the best dessert ever. I thank whoever made and invented the first cheesecake. It's such a delicate dessert that melts in your mouth every bite you take. 

    Here in my blog, I will share my first cheesecake recipe. I love Ube and I love cheesecakes as well. So, I've researched a lot and have developed this Ube Cheesecake recipe. First time I made it was no fail at all!

Ingredients:

For Graham Crust:

• 1 1/2 cup graham crumbs or 170g
• 1/4 cup butter
• 1 1/2 tbsp sugar
• 1 tsp vanilla extract

For the Cheesecake Batter:

• 16 oz cream cheese
• 2/3 cup sugar or 134g
• 1/2 cup ube halaya or 120g
• 1 cup sour cream or 250ml (you can use All purpose cream + 2 tsp of lemon juice)
• 1 tbsp ube extract
• 1 1/2 tbsp of flour
• 2 eggs

Instructions:

1.  Preheat oven to 150C or 300F. Wrap the bottom of your 8 inch springform pan with foil. Prepare graham crust by combining all ingredients together. Then, transfer onto the prepared springform pan and, using a potato masher or the back of the spoon, press the crumbs firmly into the bottom of the pan creating an even layer.
2. Prepare the cheesecake batter. Using a mixer with the paddle attachment, mix the softened cream cheese until smooth and creamy making sure to scrape the sides and bottom of the bowl as needed. You can also mix it by hand using a rubber spatula. 
3. Add the sugar and continue mixing until well combined. Then, add the ube halaya, ube extract, sour cream, and flour. If you are mixing this by hand, you can already switch to using a whisk at this point. Mix this for a few minutes just until everything is combined. 
4. Finally, add the eggs one at a time mixing just until the eggs are well incorporated. 
5. Pour the cheesecake batter over the prepared crust and level the top evenly with an offset spatula. Prepare a water bath by placing cheesecake into another large baking dish or pan and fill the pan with hot water. 
6. Bake the cheesecake for 2 hours in the preheated oven. When done, the center will still be wobbly. Turn off the oven and do not take the cheesecake out yet. Slightly open the oven door using a wooden spoon. Let the cheesecake cool completely in the oven for several hours or until room temperature. 
7. Allow the cheesecake to chill in the fridge overnight until it's set.
8. When ready to serve, it's best with coconut cream frosting or just a regular whipped cream frosting. It is still great eaten without any cream frostings at all!