Adding ube to cheesecake gives this rich dessert a Filipino twist. The tartness of the cream cheese accents the nuttiness of the ube. Top with fresh whipped cream to make this dessert even more heavenly.
PREP TIME: 20 min. | COOK TIME: 1 hour, 10 min. | CHILL TIME: overnight | Makes 12 slices
INGREDIENTS
Cheesecake filling:
- 5 room temperature eggs
- ⅓ cup white sugar
- 1 lb. room temp. cream cheese
- 3 tbsp ube extract
Graham Cracker Crust:
- ¼ cup white sugar
- 6 tbsp melted butter
- 1 ½ cup crushed graham cracker
DIRECTIONS
Graham Cracker Crust:
1. Pre-heat oven to 300°F.
2. In a medium mixing bowl, combine the crushed graham crackers, sugar, and melted butter.
3. Mix until thoroughly combined.
4. Line an 8-inch round cake pan with 1 cup of the graham cracker base, smoothing the bottom with the back of a spoon. Set aside.
Cheesecake Filling:
1. Heat a kettle full of water. Set aside.
2. Mix the cream cheese until smooth using a stand mixer with a paddle attachment.
3. Add the sugar to the cream cheese and mix until combined.
4. Add the eggs on eat a time. Mix until each egg is incorporated.
5. Add the ube extract and mix until combined.
6. Place the prepared pan on a sheet tray. If you have a choice between sheet trays, use one with higher sides. Pour the cheesecake batter into the pan on top of the graham cracker base.
7. Open the oven, pull the oven shelf out part way, and place the sheet tray on the shelf. Add ½ inch of hot water to the sheet tray. This will prevent the cheesecake from drying out. Carefully push the oven shelf, with the sheet tray and the cheesecake on it, back into the oven and close the oven door.
8. Bake for 1 hour and 10 minutes. When done, remove the cheesecake from the oven and let it cool overnight before removing from the pan.