Creamy Ube Cheesecake
A delightful twist on the classic cheesecake, featuring a luscious ube filling and a crunchy graham cracker crust.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 320 minutes
- Yield: 10-12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup ube puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut cream
Instructions
- Preheat your oven to 325°F (160°C).
- Combine the graham cracker crumbs and melted butter in a mixing bowl and press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes until set, then let it cool completely.
- Beat the softened cream cheese until smooth and creamy.
- Mix in the granulated sugar, then incorporate the ube puree until smooth.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and coconut cream.
- Pour the ube cheesecake filling over the cooled crust.
- Bake for 50-60 minutes until the edges are set but the center remains slightly jiggly.
- Turn off the oven and crack the door open; leave the cheesecake inside for about an hour to cool gradually.
- Remove the cheesecake and let it come to room temperature; refrigerate for at least 4 hours before serving.
Notes
For a gluten-free option, use gluten-free graham crackers or almond flour for the crust.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg