Ube Cheesecake Recipe

Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine the graham cracker crumbs, granulated sugar, melted butter, and salt in a medium bowl. Mix until the crumbs are evenly moistened and you have a texture that holds when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compact.

Bake the crust for 8 minutes, then remove from the oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring all filling ingredients to room temperature (especially cream cheese and eggs) to ensure a smooth batter and to reduce risk of lumps or cracking.

If using firm ube halaya, warm 1 cup gently in a small saucepan or microwave (short bursts), stirring until smooth. If the halaya is very thick, loosen with 1–2 tablespoons of cream so it’s spreadable but not watery.

Beat cream cheese

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar and starch

Add the 1 cup granulated sugar and the 2 tablespoons flour or cornstarch to the cream cheese. Beat on low to medium speed until incorporated, about 1–2 minutes, scraping down the bowl to prevent pockets of unmixed ingredients.

Incorporate ube and dairy

Add the warmed ube halaya (or ube purée), sour cream, heavy cream, vanilla extract, ube extract (if using), and salt. Beat on low speed until the mixture is uniform in color and texture, about 1–2 minutes. Avoid over-whipping to reduce air incorporation.

Add eggs

Add the eggs one at a time, beating on low speed just until each is incorporated before adding the next. Mix until smooth and homogenous, about 20–30 seconds after the last egg. Do not overbeat; minimal air keeps cheesecake dense and silky.

Strain the batter through a coarse mesh sieve into a clean bowl to remove any lumps or air bubbles (optional but recommended for ultra-smooth texture).

Pour the filling into the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release trapped air bubbles.

Prepare a water bath (bain-marie): Wrap the outside bottom and sides of the springform pan tightly with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (160°C) for 50–70 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (the internal temperature should be about 150–155°F / 65–68°C). Avoid overbaking to maintain a silky texture.

Turn off the oven. Crack the oven door and let the cheesecake cool inside the oven for 1 hour to reduce the risk of cracking. After 1 hour, remove the cheesecake from the water bath and remove the foil. Run a thin knife around the edge of the cheesecake to loosen it from the pan sides.

Allow the cheesecake to cool to room temperature on a wire rack, then refrigerate, uncovered or lightly covered, for at least 6 hours or preferably overnight to fully set and develop flavor.

If you want a visible swirl or additional topping: warm the 1/2 cup ube halaya with 1 tablespoon heavy cream and 1 tablespoon powdered sugar (if needed) until softened and easily drizzled. Transfer to a small piping bag or spoon.

Before baking, dollop small spoonfuls of the loosened halaya across the surface of the filled cheesecake and use a skewer or knife to gently swirl—do not overmix. Alternatively, spread the halaya lightly after the cheesecake has chilled for a decorative top.

For serving, optionally sprinkle toasted coconut flakes or purple candy sprinkles along the center or edge for texture and visual contrast.