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A sliced Ube Cheesecake with a smooth purple ube filling, graham cracker crust, and decorative purple ube cream piped around the edges, served on a white plate.

Ube Cheesecake

An elegant, silky smooth baked cheesecake featuring a rich cream cheese filling infused with authentic sweet purple yam jam, resting on a crisp graham cracker crust and decorated with vibrant purple cream rosettes.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 6 hours
Total Time 1 hour 10 minutes
Servings: 8 people
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs Finely ground
  • ½ cup unsalted butter Melted smoothly
  • 500 g cream cheese Fully softened to room temperature
  • 1 cup ube halaya Sweet purple yam jam
  • ½ cup granulated sugar Adjust to balance sweetness
  • 1 teaspoon ube extract For deep color and intense flavor
  • 3 large fresh eggs Room temperature
  • 1 cup heavy whipping cream Kept very cold before whipping
  • 2 tablespoon powdered sugar For stabilizing the piped rosettes

Equipment

  • 1 Springform pan 9-inch size lined with parchment paper
  • 1 Hand mixer For blending the batter smooth on low speed
  • 1 Piping bag Fitted with a closed star tip for decorations

Method
 

  1. Stir the finely ground graham cracker crumbs together with melted butter until the mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom of a lined springform pan to build a solid foundational layer.
  3. Beat the softened cream cheese and sugar with a hand mixer until completely smooth and free of lumps.
  4. Add the sweet ube halaya and pure extract, blending on low speed until the purple tint is uniform.
  5. Add the fresh eggs one at a time, mixing gently just until combined to avoid trapping excess air.
  6. Pour the filling onto the crust and bake at 160°C in a water bath for fifty minutes until set.
  7. Chill the cake in the refrigerator for six hours to allow the center filling to firm completely.
  8. Whip heavy cream with extract and powdered sugar, then pipe large rosettes around the top border before serving.

Notes

Baking the cheesecake in a gentle water bath prevents cracking and ensures a uniform, velvety texture. Combining yam jam with extract yields the most intense purple hue.