Ube Cheesecake Recipe
Berries | Raspberry Puree | whipped Cream
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Ingredients
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Cheesecake Base
Method
Cheesecake Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Mix until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until set. Let it cool.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add in the ube halaya and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, mixing on low speed until just combined.
- 3
Bake the Cheesecake
Pour the ube cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake in the oven at 325°F (160°C) for 50-60 minutes or until the center is set and slightly jiggly. Once done, turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 4
Chill
After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set.
- 5
Prepare Toppings
Before serving, prepare the raspberry puree by blending fresh raspberries with a little sugar to taste. Strain through a sieve to remove seeds. Serve the cheesecake topped with whipped cream and fresh berries, drizzled with raspberry puree.
