ube cheesecake recipe
The Best ube cheesecake recipe
What I love most about this recipe is how it’s versatile. You can serve it for a birthday party, a family dinner, or just because you’re craving something familiar and comforting. And honestly, it’s a great way to use up ube—whether it’s in syrup, ice cream, or straight from the jar. The kids always ask for seconds, and honestly, I don’t blame them. It’s the kind of dessert that feels like a little taste of fun without being too heavy. Plus, the natural sweetness of the ube means you don’t need as much sugar as in classic cheesecake, so it’s a little lighter than you might expect. It’s a dessert that feels special but isn’t too much work, which is perfect for anyone who loves baking but doesn’t want to overcomplicate things.
Classic Ube Cheesecake
A creamy, vibrant dessert inspired by Filipino flavors, this ube cheesecake balances rich custard with the sweet, earthy taste of ube jam. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 1 tbsp granulated sugar
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup ube jam (or 1 ½ cups ube puree)
👨🍳Directions
-
1
Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly grease the sides. -
2
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined. Press evenly into the bottom of the pan to form the crust. -
3
Beat cream cheese and sugar in a stand mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and ube jam until fully incorporated. -
4
Pour the filling over the crust and spread evenly. Bake for 30–35 minutes, or until the edges are set but the center remains slightly jiggly. -
5
Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) before serving.
🔧Equipment
- Mixing bowls
- Stand mixer or hand mixer
- 9-inch springform pan
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- For a smoother texture, blend the ube jam into a silky puree before mixing it into the filling.
- Chill the crust for 10 minutes before adding the filling to prevent it from becoming soggy.
Watch Video Of How Classic Ube Cheesecake Works
❓ Frequently Asked Questions About Ube Cheesecake
What’s the best way to store leftover ube cheesecake?
Store any leftover cheesecake in an airtight container at room temperature for up to 2 days. For longer storage, freeze it in portions for up to 3 months. To reheat, thaw overnight in the fridge and warm gently in the microwave or oven until bubbly.
Can I substitute regular cheese for the cheesecake cheese?
No, you should use a cheesecake cheese blend (like cream cheese) for the best texture. Regular cheese won’t yield the smooth, creamy filling you want. If you must, use a mix of cream cheese and sour cream for closer results.
How do I ensure the filling doesn’t get too runny?
Chill the cheesecake filling for at least 30 minutes before baking to firm it up. Overmixing also helps—fold the ingredients gently to avoid excess air. For extra stability, chill the assembled cake for at least 4 hours before slicing.
What if I don’t have ube jam?
Skip the jam entirely or use a small amount of regular fruit preserves (like strawberry) for a subtle flavor. Alternatively, mix a teaspoon of vanilla extract with the filling for a vanilla-ube twist instead. The sweetness will still shine through.
