The "Purple Velvet" Ube Cheesecake My Signature Filipino Flavor Silky Creamy Ube - Video

Purple Perfection:
My Signature Filipino Flavor Silky Creamy Ube

The "Purple Velvet" Ube Cheesecake
Yields one 9-inch cheesecake

Ingredients

Crust:

1.5 cups Graham cracker crumbs,
1/4 cup sugar,
6 tbsp melted butter

Filling:

24 oz (4 blocks) Cream cheese (room temp),
1 cup sugar,
3 large eggs
1/2 cup Ube halaya (purple yam jam),
1 tablespoon Ube extract,
1/2 cup Heavy cream

2. The Instructions
Prep the Base
1. Heat it up: Preheat your oven to 325°F (160°C).
2. Mix & Press: Combine crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan.
3. Pre-bake: Bake the crust for 8–10 minutes, then let it cool completely.
Make the Filling
1. Cream the Cheese: Beat the softened cream cheese and sugar until smooth. Don’t over-mix, or you’ll incorporate too much air (which causes cracks).
2. The Ube Blend: Mix in the ube halaya, ube extract, and heavy cream until the color is a uniform, vibrant purple.
3. Add Eggs: Add eggs one at a time, mixing on low speed just until the yellow disappears.
Bake with Care
1. The Pour: Pour the batter over the crust.
2. Water Bath (Optional but Recommended): Wrap the bottom of the pan in foil and place it in a larger roasting pan filled with an inch of hot water.
3. Bake: Bake for 55–65 minutes. The edges should be set, but the center should still have a slight jiggle.
4. The Chill: Turn off the oven and crack the door open for 30 minutes. Then, move it to the counter to cool before refrigerating for at least 6 hours (overnight is best).
Pro Tips for Success
• Room Temp is Key: Ensure your cream cheese and eggs are truly at room temperature. Cold cream cheese leads to a lumpy cheesecake.
• The Extract: Ube halaya provides texture and depth, but the ube extract is what gives you that iconic, deep purple color. Without it, the cake might look a bit greyish-lavender.
• No Sour Cream? No Problem: The heavy cream provides the fat needed for a creamy mouthfeel without the tang of sour cream, making the dessert taste more "floral" and sweet.

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