Ube Cheesecake

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This Ube Cheesecake combines the classic creamy texture of cheesecake with the delightful flavors of ube, a purple yam popular in Filipino desserts. The rich, velvety ube filling sits on a buttery graham cracker crust, making for an eye-catching and tasty dessert.

What Makes Ube Cheesecake Special?

The vibrant purple color of the ube adds a striking look and infuses the cheesecake with a subtle earthy, nutty, and vanilla flavor. Ube, a native of Southeast Asia, is a purple yam known for its mild, sweet taste with hints of coconut and pistachio.

Cheesecake Tips

  • Full-Fat Ingredients: Use full-fat cream cheese and sour cream.
  • Room Temperature: Ensure cream cheese, sour cream, and eggs are at room temperature before starting.
  • Mix Carefully: Scrape the bowl often to keep the batter smooth, and don’t overmix after adding eggs to prevent cracking.
  • Water Bath: Use a water bath to avoid cracks in the cheesecake.
  • Cool Gradually: Leave the cheesecake in the oven for an hour after baking to prevent sudden temperature changes that can cause cracks.

Ube Cheesecake

Prep Time 40 minutes
Cook Time 1 hour
Resting Time 6 hours
Course Dessert
Servings 12


Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs about 6 ounces
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted

Cheesecake Batter:

  • 4 packages 8 oz each cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 cup ube halaya jam 10.5 ounces
  • 1/2 cup fullfat sour cream
  • 1 tablespoon ube extract
  • 4 large eggs room temperature
  • 1/4 teaspoon salt

Ube Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon ube extract


Graham Cracker Crust

  • Preheat Oven: Heat oven to 325°F.
  • Prepare Crumbs: Process graham crackers in a food processor until fine. Mix with sugar.
  • Combine and Press: Melt butter and combine with crumbs. Press into the bottom of an 8 or 9-inch cheesecake pan. Use a deep 8-inch pan if available.
  • Bake: Bake for 10 minutes, then let cool.

Cheesecake Batter

  • Grease Pan: Grease the sides of the pan.
  • Beat Cream Cheese: In a large bowl, beat the cream cheese with a mixer on medium speed for 3 minutes until creamy.
  • Add Sugar: Beat in the granulated sugar for another 2 minutes, scraping the bowl as needed.
  • Mix in Ube: Add ube jam, sour cream, and ube extract. Mix well, scraping the bowl often.
  • Add Eggs: Beat in eggs one at a time, waiting for each to be fully mixed in before adding the next. Avoid overmixing to prevent cracking.
  • Finish and Pour: Add salt and mix. Pour the batter over the cooled crust.
  • Prepare for Water Bath: Wrap the bottom of the pan with foil layers. Place in a larger roasting pan and fill with hot water about halfway up the cheesecake pan.
  • Bake: Bake at 325°F for 6075 minutes. The center should jiggle slightly while the edges are set.
  • Cool Gradually: Turn off the oven and leave the cheesecake inside for 1 hour.
  • Chill: Remove and cool completely, then refrigerate for at least 6 hours. Remove the pan ring only after chilling.

Ube Whipped Cream

  • Whip Cream: In a large bowl or stand mixer, whip the heavy cream, ube extract, and powdered sugar until stiff peaks form (about 3 minutes).
  • Pipe: Place whipped cream in a piping bag fitted with a tip of your choice (I used tip 1M).


  • Top Cheesecake: Pipe the Ube Whipped Cream on top of the cheesecake. Optionally, decorate with white crispearls.


  • Fridge: Store in the fridge for up to 5 days in an airtight container.
  • Greasing the Pan: Grease the sides after baking the crust to avoid making the crust soggy and to help it stick.
  • Using a Mixer: A hand mixer is preferred to avoid lumps since it scrapes the bowl better than a stand mixer.
  • Convection Oven: Use a lower temperature (around 300°F) if using a convection oven. Bake until the center jiggles slightly and the edges are set.
  • Crust Alternatives: Substitute digestive biscuits for graham crackers if desired.

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