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Ube Cheesecake
Ube Cheesecake is a traditional Filipino recipe for a classic cheesecake of cream cheese mixed with pureed purple yam bound with eggs and baked on a biscuit crust. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Ube Cheesecake.
prep time
30 minutes
cook time
105 minutes
Total Time:
135 minutes
Additional Time:
(+chilling)
Serves:
8
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesAustria Recipes
This is a classic Filipino cheesecake made from a graham cracker base topped with cream cheese and ube halaya (mashed purple yam with cream, sugar, and butter). This is the baked version of the cheesecake.
Ingredients:
For the Cracker Crust:
18 plain graham cracker squares (or digestive biscuits)
3 tbsp white, granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Batter:
265g (1⅓ cups) white granulated sugar
½ tsp salt
2 packages cream cheese, softened at room temperature (or you can use my
home-made cream cheese recipe to prepare your own)
400g (2 cups) steamed and puréed purple yam (you can substitute sweet potato, or sweet
taro)
1 tsp vanilla extract
5 large eggs
250ml (1 cup) double (heavy) cream
Method:
Begin with the crust. Break the crackers or biscuits into small pieces then place in a food processor and pulse until your have fine crumbs. Turn these out into a mixing bowl and stir in the sugar, followed by the melted butter. Mix thoroughly then turn into the base of a 23cm (9 in) diameter springform cake tin. Press the crumb mixture evenly into the base and slightly up the sides of the tin.
Transfer to an oven pre-heated to 160°C (320F) and bake for about 15 minutes, or until the crust is a rich brown in colour. Remove from the oven and set aside to cool.
In the meantime, prepare the cheesecake filling. Peel the yams, cut into cubes then steam for 25-30 minutes until tender all the way through. Allow to cool slightly then place in a food processor and pulse until the yams are smooth and creamy. Place in a double layer of muslin (cheese cloth) and wring out to extract as much of the excess liquid as possible. Set aside until needed.
Whisk together the sugar and salt in a bowl and set aside.
Now add the cream cheese to a mixer and mix on medium low until smooth and creamy. Add in the sugar and salt mixture a third at a time, beating well to combine after each addition.
Now add the puréed yams and the vanilla extract. Mix on medium speed for 1 minute, or until the yams are just incorporated into the cream cheese. Now add 3 of the eggs, mix for 1 minute then add the remaining 2 eggs. Mix for another minute then add the double cream and mix for 1 minute more.
Pour the resultant batter into the cooled pastry case. Wrap the base and sides of the springform tin with a double layer of kitchen foil. Place in the centre of a large roasting tin then pour in boiling water to come half way up the sides of the springform cake tin (this water bath helps stop the top of the cheesecake from splitting).
Transfer to the centre of an oven pre-heated to 160°C (320F) and bake for 90 minutes. When done, the cheesecake will be set, but with a slight jiggle in the middle. Remove carefully from the oven (the roasting tin will still contain scalding water).
Allow the cheesecake to cool in the pan of water for 1 hour then remove from the roasting tin. Cover the top of the cheesecake with clingfilm (plastic wrap), transfer to your refrigerator and allow to cool over night.
The following day, unmould, slice into wedges and serve.
If you would like a caramelized cheesecake rather than a plain one, once you have removed the springform cake tin, scatter 4 tbsp caster sugar over the top then use a blowtorch to caramelize the sugar.
