Ube Raspberry Cheesecake Recipe
Graham Cracker Crust, Raspberry Coulis
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Ingredients
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Crust
Cheesecake Filling
Raspberry Coulis
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from oven and set aside to cool.
Cheesecake Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add Sugar and Flavors
Add the granulated sugar, ube extract, vanilla extract, and sour cream to the cream cheese. Beat until fully combined and smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix.
- 6
Pour and Bake
Pour the cheesecake filling over the cooled graham cracker crust. Bake in the preheated oven for 45-50 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 7
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Raspberry Coulis
- 8
Prepare the Coulis
In a small saucepan, combine the fresh raspberries, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes.
- 9
Blend and Strain
Remove from heat and let cool slightly. Blend the mixture until smooth, then strain through a fine-mesh sieve to remove the seeds. Let the coulis cool completely.