Description
A stunning cheesecake that combines creamy textures with the unique flavor of ube, topped with a crispy coconut crust.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 1 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together graham cracker crumbs, shredded coconut, and melted butter until well combined. Press this mixture firmly into the bottom of a springform pan to create your cheesecake crust.
- In a separate large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing until well combined.
- Add the ube halaya and ube extract into the cream cheese mixture. Mix well until your batter turns a beautiful shade of purple.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake batter over the prepared crust and spread evenly using a spatula.
- Bake for about 50 to 60 minutes, or until the center is set and slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour.
- Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
For added flavor, serve with fresh fruits, whipped cream, or coconut cream. Garnish with edible flowers for a stunning presentation.