Ube Cheesecake Recipe

Prepare crust mix

Preheat oven to 350°F (175°C). Line the bottom of a 9-inch (23 cm) springform pan with parchment and lightly butter the sides. In a food processor combine the ground cashews, ground almonds, and rolled oats. Pulse until a coarse flour forms. Add sugar and salt; pulse to combine.

Bind and bake crust

With the processor running, drizzle in the melted butter until the mixture holds together when pressed. Press the mixture evenly into the bottom (and 1/2 inch up the sides if desired) of the prepared pan, using the bottom of a measuring cup to pack tightly. Bake 12-14 minutes until fragrant and slightly golden. Remove and set aside to cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Soften and beat cream cheese

Ensure cream cheese is room temperature to avoid lumps. In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.

Add sugar and dairy

Add the granulated sugar and beat on medium-low until incorporated and smooth, about 1-2 minutes. Scrape down bowl. Add sour cream and coconut milk; mix on low just until combined.

Incorporate eggs and flavor

Add eggs one at a time, mixing on low speed and scraping the bowl between additions. Do not overbeat — stop mixing as soon as each egg is incorporated. Add vanilla extract, salt, and ube halaya (or ube extract). If using ube halaya, break it up with a spatula first so it disperses evenly. Add optional purple food coloring a little at a time until desired color is reached. Mix on low until uniform and creamy.

Strain and pour

For an ultra-smooth cheesecake, pass the filling through a fine-mesh sieve into a bowl to remove any remaining lumps. Pour the filling over the cooled crust in the springform pan and smooth the top with an offset spatula.

Bake with water bath

Wrap the outside of the springform pan tightly with a double layer of heavy-duty foil to prevent water seepage. Place the wrapped pan into a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan (about 1 to 1.5 inches of water). Bake in the preheated 325°F (160°C) oven for 55-70 minutes, or until the edges are set but the center still slightly jiggles when gently shaken. Avoid overbaking to prevent cracks.

Cool gradually

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce cracking. After an hour, remove from oven and remove the foil. Run a thin knife around the edge to loosen from the pan (to prevent cracking as it cools). Cool to room temperature on a wire rack, then refrigerate at least 6 hours or preferably overnight before removing the springform ring.

Cook the tapioca boba

Bring 4 cups hot water to a rolling boil in a medium saucepan. Add the 1/2 cup tapioca pearls to the boiling water, stirring gently to prevent sticking. Boil according to package instructions — typically 4-7 minutes for small pearls — until pearls are chewy and opaque in the center. Reduce heat as needed and stir occasionally to keep them from sticking.

Sweeten the boba

While boba cooks, in a small saucepan combine 1/4 cup brown sugar with 1/4 cup water over medium heat; stir until sugar dissolves and a syrup forms. Once boba are cooked, drain and immediately transfer them to the brown sugar syrup. Let sit 5-10 minutes to absorb sweetness and prevent clumping. Rinse briefly with 1 cup cool water and set aside in the syrup at room temperature. Use within a few hours for best texture.

Make blueberry compote

In a separate small saucepan combine 2 cups blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1/4 cup water. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 8-10 minutes. If you prefer a chunkier compote, mash a portion with the back of a spoon; for smoother, cook a minute longer. Taste and adjust sweetness or lemon as desired. Remove from heat and let cool to room temperature.

Combine boba and compote

Fold the cooked, syruped boba gently into the cooled blueberry compote, reserving a few whole blueberries and some boba for garnish. Refrigerate the compote-boba mixture until ready to assemble. If compote is too thick after chilling, stir in a teaspoon of water to loosen.

Unmold and plate

Remove the chilled cheesecake from the refrigerator. Run a thin knife around the edge again, release and remove the springform ring. Transfer cheesecake to a serving plate if desired.

Top with compote and garnishes

Spoon blueberry boba compote across the center of the cheesecake, leaving a border of visible purple ube filling. Drizzle reserved ube halaya or ube drizzle around or over the compote for extra color and flavor. Scatter toasted sliced almonds, fresh blueberries, and optional whipped cream. For restaurant-style plating, place a small quenelle of compote and a few boba on each slice.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Store boba compote separately if possible; boba texture degrades after 24 hours. Reheat boba briefly in warm syrup to loosen before serving if needed.