Ube Cheesecake (Purple Yam Cheesecake)

The first time my friend showed me how to make a cheesecake, I was very impressed. I thought it was difficult at first and was surprized that it's actually easy to do.

My all time favorite is using the honey graham crust. You don't need to add sugar as the crackers are already sweet. I use a blender to crush the cookies. Alternatively, you can also place the cookies in a resealable bag and press a rolling pin over it. It is important to grease the springform pan so you can easily remove the cheesecake from the pan.

I tightly wrap a foil on the springform pan because it will be cooked in a water bath. This will avoid water coming in and the crust from leaking out.

A water bath (bain-marie)  baking is filling a large pan with water and placing the pan at the center. This helps in preventing cracks in cheesecakes and baking it evenly.

For the filling, I use cream cheese, condensed milk instead of whipping cream, and halayang ube as the flavor. I added ube extract to add more purple color as it lightens when you mix with cream cheese and milk.

Ube Cheesecake

Ube Cheesecake (Purple Yam Cheesecake)

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Yield: 10-12

Author: Malu Bonifacio

Prep time: 40 MinCook time: 45 MinTotal time: 1 H & 25 M

Purple Yam Cheesecake

Ingredients

Crust

• 1½ cups graham crackers (12 pieces)
• ¼ cup unsalted butter (melted)

Filling

• 1 package cream cheese (8 ounces) softened
• 1 tbsp all purpose flour
• 1 can condensed milk
• 1 egg
• ½ cup halayang ube (ube jam)
• 3 tsp ube extract

Instructions

Crust

1. Grease the bottom of the pan.
2. In a blender, combine graham crackers and butter. Blend well until its crumbly.
3. Press the crumb mixture to cover the bottom of a 9 inch round spring form pan. Use the bottom of a glass to press the crumbs. Chill in the refrigerator.

Filling

1. Pre heat oven at 350°F.
2. In a bowl, beat cream cheese until soft.
3. Add the all purpose flour.
4. Blend in condensed milk until smooth.
5. Add halayang ube. Whisk until incorporated.
6. Add the ube extract for color and more flavor.
7. Add egg.
8. Pour the filling over the crust.
9. Cover the pan with aluminum foil to prevent water from seeping in.
10. Bake 35 to 45 minutes or until center is almost set.
11. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake for 4 hours.