Ube Cheesecake Recipe
Berries | Raspberry Puree | Whipped Cream
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Ingredients
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Crust
Cheesecake Filling
Raspberry Puree
Whipped Cream
Berries for Garnish
Method
Crust Preparation
- 1
Make the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Allow to cool.
Cheesecake Filling
- 2
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar, ube extract or ube halaya, sour cream, and vanilla extract. Mix until well combined. Add the eggs one at a time, mixing well after each addition. Pour the filling over the cooled crust.
- 3
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour. Remove from oven and cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
Raspberry Puree
- 4
Make the raspberry puree
In a saucepan over medium heat, combine fresh raspberries, sugar, and lemon juice. Cook until the raspberries break down and the mixture thickens slightly, about 10 minutes. Strain the mixture through a fine-mesh sieve to remove the seeds. Let cool.
Whipped Cream
- 5
Prepare whipped cream
In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Refrigerate until ready to serve.
Assembly
- 6
Assemble and serve
Slice the chilled ube cheesecake and serve with raspberry puree drizzled on top. Add a dollop of whipped cream and garnish with mixed berries.
