By Gabriella V., last updated on December 28, 2021
Ube Macapuno Cheese Cake,
a popular version of cheesecake, especially in the Philippines, and it’s finding more popularity around the world.
If you are looking at trying something a little different and exotic- get your hands on some Ube and create this Ube Macapuno Cheesecake. The color alone will get your dinner party guests talking!
What Is Ube?
The purple spud is a cousin to the sweet potato, and it has become ever so popular internationally for its striking color and sweet flavor. Its flavor is hard to explain. Some have described Ube to taste nutty with a vanilla flavor, and I find it to be very creamy and more coconut-tasting.
The deep purple color is pretty and indicates lots of anthocyanins, also found in red, blue, and purple berries, which shows to help with inflammation in the body.
It’s no wonder the Filipino’s have been incorporating it into their cooking and even their desserts. It is deliciously tasting and good for the body, too, a win-win!
A spud has never had such a good rep! I’m in love with this veggie already!
If you are able to get your hands on the fresh vegetable- you will need to peel and boil the spud and mash it or blend it to smooth to incorporate into your dessert.
What Is Ube Jam?
Luckily, you can find Ube in a “jam” like form, which is convenient and ready to use. You can incorporate this “jam” into your cookie dough, ice cream, cheesecakes, muffins, and cakes.
If you can get your hands on some Ube, I would strongly suggest giving this Ube cheesecake recipe a try. Not only does it taste insanely good, but it looks incredible too with its striking purple color.
Now that we now what Ube is, what is Ube Cheescake?
Ube Macapuno Cheesecake Recipe
This cheesecake has all the same ingredients are the classic New York-style cheesecake, but the addition of the Ube jam makes it even more delectable. And here is how to make an Ube cheesecake.
What You Will Need To Make Ube Cheesecake
Ingredients:
- 2 packets of graham crackers
- ½ cup sugar
- ½ cup melted butter
- 2 tubs, smooth cream cheese
- 1lb fresh ube
- 11/2 cups castor sugar
- 2 eggs
- 1 tsp ube essence
Equipment:
- Springform cake tin
- tin foil
- food processor
- electric mixer
- mixing bowls
- wooden spoon
- spatula
- measuring spoons
- measuring cups
Step-By-Step Intructions:
STEP ONE: PREHEAT THE OVEN AND PREPARE CAKE TIN
Preheat the oven to 350 degrees Fahrenheit and make sure the oven racks are in the middle of the oven. Take the tin foil, and secure it around the base and outside of the cake tin. This is to prevent water from seeping into the cheesecake when baking in the water bath.
STEP TWO: MAKE THE BISCUIT BASE
In the food processor, blend the biscuits to a fine crumb. Alternatively, place the biscuits in a plastic bag and use a rolling pin to crush the biscuits. In a large bowl, melt the butter and add the blended biscuits into the bowl. Using a wooden spoon, mix the biscuit crumbs and butter together, and they should resemble ‘wet sand.’ Spoon this biscuit mixture into the springform tin, and spread evenly to the edges. Using the back of a spoon, press the biscuit crumb until compact and firm. Place in the fridge to cool and set.
STEP THREE: PREPARE THE UBE
Peel, chop and remove any woody bits of the ube. Then boil the ube in water until it is soft. Drain the water, and mash the Ube, or better yet, blend until smooth. Set aside and allow to cool.
STEP FOUR: MAKE THE CREAM CHEESE FILLING
In the food mixer, add the cream cheese and castor sugar. Using a paddle attachment, beat together the cream cheese and sugar into a nice smooth consistency. With the food mixer on high speed, slowly add the eggs. Mix on high until the eggs are well combined but be sure not to over mix the mixture.
STEP FIVE: ADD THE UBE
Now that the Ube puree is cool fold it into the cheesecake mixture using the spatula. Mix in the Ube essence.
STEP SIX: SPOON CHEESECAKE FILLING INTO CAKE TIN
Pour the Ube cheesecake filling into the cake tin, bang the tin on the counter to remove any air bubbles that will rise when baking.
STEP SEVEN: PREPARE WATER BATH AND BAKE THE CHEESECAKE
Fill the deep roasting tray with hot water. Place the cheesecake in the water bath and then pop it into the oven. Bake the cheesecake for 40 minutes until the edges have set and the center has a slight wobble.
STEP EIGHT: SLOWLY COOL DOWN THE CHEESECAKE
Once cooked, turn off the oven and leave the cheesecake in the oven to cool for 30 minutes with the door ajar. Once cooled, remove the cheesecake from the oven and pop it into the refrigerator for at least 6 hours to cool down thoroughly and firm up. Ideally, if you can, leave the cheesecake overnight to set.
STEP NINE: TO SERVE
Remove the cheesecake from the tin, serve on a pretty platter and garnish with fresh berries
Servings And Preparation Time:
This cheesecake could comfortably serve 12 people. The cheesecake takes about 3hours to make, including preparation and cooking time. However, the cheesecake will need to cool for about 6 hours, preferably overnight.
Top Tips:
You can Boil and blend the fresh Ube ahead of time- even a day or two in advance. This will save you lots of time.
One could always make more miniature “mini” cheesecakes in a muffin tray for individual cheesecakes. And if you are being pushed for time, you can always make an Ube fridge cheesecake
An Amazing Cheesecake Version
If you are able to get your hands on some fresh Ube, that is first prize. We all know fresh is best. Otherwise, look out for the jam version in the shops. But whatever you are able to get your hands on, be sure to give this recipe a try. These Ube cheesecakes are such a vibrant, beautiful color, and they will be a highlight on any tea table or after any meal. Serve these vibrant purple cheesecakes topped with fresh, colorful berries, and you’ll impress any dinner guest or visiting aunties over for tea.
Happy baking, and enjoy!
Ube Macapuno Cheesecake
Equipment
- Springform cake tin
- tin foil
- Food processor
- Electric mixer
- Mixing bowls
- wooden spoon
- Spatula
- Measuring spoons
- Measuring cups
Ingredients
- 2 packets of graham crackers
- ½ cup sugar
- ½ cup melted butter
- 2 tubs smooth cream cheese
- 1 lb fresh ube
- 11/2 cups castor sugar
- 2 eggs
- 1 tsp ube essence
Instructions
- Preheat the oven to 350 degrees Fahrenheit and make sure the oven racks are in the middle of the oven. Take the tin foil, and secure it around the base and outside of the cake tin. This is to prevent water from seeping into the cheesecake when baking in the water bath.
- In the food processor, blend the biscuits to a fine crumb. Alternatively, place the biscuits in a plastic bag and use a rolling pin to crush the biscuits. In a large bowl, melt the butter and add the blended biscuits into the bowl. Using a wooden spoon, mix the biscuit crumbs and butter together, and they should resemble 'wet sand.' Spoon this biscuit mixture into the springform tin, and spread evenly to the edges. Using the back of a spoon, press the biscuit crumb until compact and firm. Place in the fridge to cool and set.
- Peel, chop and remove any woody bits of the ube. Then boil the ube in water until it is soft. Drain the water, and mash the Ube, or better yet, blend until smooth. Set aside and allow to cool.
- In the food mixer, add the cream cheese and castor sugar. Using a paddle attachment, beat together the cream cheese and sugar into a nice smooth consistency. With the food mixer on high speed, slowly add the eggs. Mix on high until the eggs are well combined but be sure not to over mix the mixture.
- Now that the Ube puree is cool fold it into the cheesecake mixture using the spatula. Mix in the Ube essence.
- Pour the Ube cheesecake filling into the cake tin, bang the tin on the counter to remove any air bubbles that will rise when baking.
- Fill the deep roasting tray with hot water. Place the cheesecake in the water bath and then pop it into the oven. Bake the cheesecake for 40 minutes until the edges have set and the center has a slight wobble.
- Once cooked, turn off the oven and leave the cheesecake in the oven to cool for 30 minutes with the door ajar. Once cooled, remove the cheesecake from the oven and pop it into the refrigerator for at least 6 hours to cool down thoroughly and firm up. Ideally, if you can, leave the cheesecake overnight to set.
- Remove the cheesecake from the tin, serve on a pretty platter and garnish with fresh berries
Notes
Top Tips:
You can Boil and blend the fresh Ube ahead of time- even a day or two in advance. This will save you lots of time. One could always make more miniature "mini" cheesecakes in a muffin tray for individual cheesecakes. And if you are being pushed for time, you can always make an Ube fridge cheesecake