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Ube Macapuno Cheesecake

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.
Prep Time3 hrs
COOL6 hrs
Course: Dessert
Cuisine: American
Keyword: how to make an ube cheesecake, ube cheesecake recipe, ube macapuno cheesecake recipe, what is ube cheesecake
Servings: 12

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