Ube Cheesecake
Ingredients
Scale
For the crust:
- 1 cup of graham cracker crumbs
- ¼ cup of unsalted butter, melted
For the filling:
- 2 (8 ounce) packages of cream cheese, softened
- 1 300ml can of condensed milk
- 2 large eggs
- 2 tsp of vanilla extract
- 1/4 cup Ube Jam (I used Good Shepherd’s)
- 4 drops purple food color (optional)
Instructions
- Preheat the oven to 350 º F.
- In a medium bowl, combine graham cracker crumbs and melted butter.
- Use a fork to mix everything together and then pour the mixture into the baking pan.
- Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
- Remove from the oven to a cooling rack. Do not turn off the oven.
- Meanwhile, using a stand or electric mixer, beat cream cheese and condensed milk until smooth.
- Then add in eggs, vanilla extract, and Ube Jam.
- Continue to beat until creamy and combined.
- Pour filling over the crust and spread evenly with a spatula.
- Place a pan filled with water under the baking rack. This will prevent the cheesecake from being dry and cracking during baking.
- Return pan to the oven and bake for 25 minutes or until filling is set but still jiggly in the center.
- Cool for an hour then refrigerate until completely chilled.
- Serve chilled.
Notes
I used the 23cm Springform Pan for this recipe
Find it online: https://www.thepeachkitchen.com/2015/02/ube-cheesecake/