Ube Cheesecake Recipe | Ube Cheesecake

Ube Cheesecake Recipe
Ube Cheesecake Recipe

This is the ideal dessert or sweet treat for a special event. It has a wow factor thanks to the purple color, which will undoubtedly draw attention.

40 minutes for preparation.
1 hour and 5 minutes of baking
2 hours 35 minutes of Cool time
8 hours and 20 minutes to Refrigerate
12-hour, 40-minute Total Time

Ingredients

  • Crust:

  • frying oil

  • Graham cracker crumbs in a cup

  • 3 tablespoons of melted unsalted butter

  • 1 tablespoon of sugar, granulated

  • 1/8 kosher salt spoon


Filling:

  • 3 packages (8 ounces each) of softened cream cheese

  • granulated sugar, half a cup

  • 114 ml of ube jam (Ube Halaya)

  • heavy whipping cream, half a cup

  • Three big eggs

  • ube extract, 2 teaspoons

  • 1/2 tsp. vanilla extract

  • kosher salt, 1/4 teaspoon


Ube Ganache

  • White chocolate chips, half a cup

  • 14 cups heavy cream for whipping

  • 1/4 tsp. ube extract

Method:

  • Set the oven to 325 degrees Fahrenheit (165 degrees C). Cooking spray should be used sparingly to coat a 9-inch springform pan. Heavy-duty aluminum foil should be double-layered around the pan's exterior and extended all the way up its sides.

  • The graham cracker crumbs, melted butter, granulated sugar, and salt should all be thoroughly combined in a bowl before making the crust. Onto the bottom of the springform pan, press the mixture.

  • Bake for about 15 minutes, or until the mixture is set and lightly golden. After transferring, allow cooling for 20 minutes on a wire rack.

  • Get the Filling ready: Using a stand mixer with a paddle attachment, beat cream cheese for two minutes on medium speed, until it is creamy and smooth. Beat in the cream and ube jam just until no streaks are visible, pausing occasionally to scrape the sides and bottom of the bowl. Add the sugar and beat until combined. One at a time, add eggs; after each addition, beat on low just until combined. Ube extract, vanilla extract, and salt should be added, and the mixture should be just combined. Then, add the filling to the cooled crust.

  • In a sizable roasting pan, put a springform pan. Fill the roasting pan with hot water until the sides of the springform pan are halfway up.

  • Return to the preheated oven and bake for another 55 to 60 minutes, or until the center is almost set but still slightly wobbly. After turning off the oven, leave the cheesecake inside for an hour with the door slightly ajar (about 3 inches).

  • Place the cheesecake on a wire rack after removing it from the roasting pan. After the cheesecake has cooled for about an hour to room temperature, remove the foil from the pan's exterior. For at least eight or up to twenty-four hours, cover with plastic wrap and place in the refrigerator to chill thoroughly.

  • Put the chocolate chips in a medium heat-resistant bowl to make the ganache. Pour steaming cream over the chocolate after heating it in a small saucepan. After one minute, whisk the chocolate until it is melted and smooth.

  • Ube extract should be added; whisk to combine. Set aside for about 15 minutes to cool and thicken.

  • To remove the cheesecake from the sides of the pan, run a knife around the outside edge. Remove the pan's sides. Place cheesecake on a platter or serving plate. Pour ganache over the cheesecake's top, allowing it to drip down the sides. Transfer to the refrigerator, then chill for 20 minutes or until set.