Ube Cheesecake

A pretty purple cheesecake made from ube (sweet potato)! Not too sweet, slightly nutty, and sandwiched between a crunchy graham cracker crust and dark chocolate ganache topping.

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Purple Cheesecake

I spotted a bottle of ube extract and immediately thought of turning it into a cheesecake.

But not just any cheesecake – a classic triple layer style cheesecake with a graham cracker crumb base and rich, semi sweet ganache topping.

I love how this cheesecake came out!

It’s super easy to make and tastes pretty much like your classic cheesecake, with a hint of nuttiness and bitterness thanks to the ube and dark chocolate.

Here’s how to make a purple ube cheesecake!

Ube Cheesecake Recipe Video

@shershegrows

ube cheesecake! 💟 with a graham cracker crust + dark chocolate ganache #ubecheesecake #easydesserts #ube #darkchocolate

♬ original sound – Sher

How to Make Ube Cheesecake

Ube Extract

You can grab ube extract from any Asian grocery store, or online at Amazon.

Ube extract is made from purple yams (ube is the Filipino word for purple yam) and has a rich violet color that gives this cheesecake its signature look!

If you can find it, you can also add ube halaya, which is a jam made from ube and condensed milk.

Ube is a pretty mild flavor so the cheesecake will look purple but taste very similar to a classic cheesecake, with just a hint of vanilla, coconut and nutty sweetness.

/ Read more:  Coffee Basque Cheesecake

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ube-dessert-purple-cheesecake-recipe

a little bit of ube extract turns a basic cream cheesecake into.. a pretty purple cake!

Form a Graham Cracker Crust

There are so many cheesecake styles, but my favorite has always been the classic 100% cream cheese version with a crunchy savory graham cracker base.

It’s very easy to make!

Just blend up some graham crackers and add a touch of butter, salt and sugar to form a paste-like crumbly mixture.

For this ube cheesecake, I spread the graham cracker in an even layer so that you could see the distinctive color differences within each slice.

But you can also spread the graham cracker crust up higher on the sides of the springform pan so that the sides of the cheesecake are entirely graham cracker.

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the best part of this cheesecake is the cinnamon graham cracker crumb

Top with Dark Chocolate Ganache

I wanted a dark chocolate ganache to balance out the sweetness of the cheesecake.

To make, gently simmer whipping cream and dark chocolate chips on a low flame, then whisk together until they form a glossy rich chocolate.

The chocolate top is optional, but I think it makes the cake a little prettier and also adds a nice richness!

If you want the cheesecake to look entirely purple, use white chocolate chips and add a teaspoon of ube extract.

That will create a pretty purple ganache that you can drench over the cheesecake.

/ Read more:  Matcha Basque Cheesecake

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triple-layer-ube-cheesecake

I love dark chocolate, but you can also use white chocolate + ube extract to make a light purple ganache

Tips and Tricks for Baking Ube Cheesecake

Use Room Temperature Cream Cheese

It’s important to start with room temperature ingredients – especially the cream cheese.

I always use Philadelphia cream cheese for the best flavor. 

Because cream cheese can be quite dense and chunky (especially if it’s still cold from the fridge), take it out an hour or so before you start baking so it can soften.

I also like to roughly chop it into chunks before adding it to the mixer, so that the cream cheese doesn’t get all gunked up by the mixing blades.

I think the key to a smooth, crack free cream cheese is in ensuring that the cream cheese is fully 100% whipped, which means starting with softened cream cheese!

How to Prevent Lumps in Cheesecake

To get the best cheesecake texture, your batter should be liquid-y smooth.

Make sure to mix thoroughly at each stage of the recipe.

I’ll often let the mixer go on high speed until all the cream cheese is fully whipped and light before adding any other ingredient.

Also be sure to scrape down the sides of the bowl so that you’re incorporating all the butter and there’s no lumps!

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My mixer came with this handy scraper tool, but you can also use a rubber spatula.

You can mix on high for as long as you need for each step before adding the eggs. Once the eggs are added, don’t over-mix.

Release Any Air Bubbles

After you pour your cheesecake batter into the springform pan, give the pan a little wiggle back and forth.

You can even gently bang it on your countertop. If you see tiny bubbles on top, gently pop them with a toothpick.

This helps the batter to settle evenly in a smooth, consistent layer.

Make a Water Bath

If you find that your cheesecake often cracks, you can make a water bath.

Wrap the outside of the springform pan in aluminum foil. You’ll need the extra large sheets of aluminum that can fully wrap the bottom of the pan.

(If there are gaps within the aluminum foil, water will seep in and ruin the bottom of the cake, turning your graham cracker crumb soggy)

Then heat up some water so that it’s hot, but not boiling.

Place the springform pan inside the roasting tray and pour hot water into the roasting tray until it reaches halfway up the sides of the spring form pan.

Carefully put the entire contraption in the oven to bake.

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It’s OK if the cheesecake jiggles

Bake the cheesecake for 50-60 minutes.

It’s ok if the center of the cheesecake still looks a little jiggly at the 1 hour mark – don’t keep baking!

Crack the door of the oven open and let the cheesecake rest inside the still-warm oven for an hour.

This will help it set without over baking.

Then, take the cheesecake out and let it cool to room temperature.

Store it in the fridge overnight to set. Cooling the cake in the fridge firms up the texture so the final cheesecake should be smooth and solid.

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Yield: 8 slices

Ube Cheesecake

Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 50 minutes

A fun purple cheesecake made with ube! The graham cracker crust and dark chocolate ganache sandwich this cheesecake into a decadent layered cake.

Ingredients

Crust

  • cooking spray
  • 1 ½ cup graham cracker crumbs
  • 3 tbsp butter, melted
  • 1 tbsp sugar
  • ⅛ tsp kosher salt

Filling

  • 3 (8 oz) packages cream cheese
  • ½ cup granulated sugar
  • ½ cup heavy whipping cream
  • 3 large eggs
  • 2 tsp ube extract
  • ½ tsp vanilla extract
  • ¼ tsp kosher salt

Dark Chocolate Ganache

  • ½ cup dark chocolate chips
  • ¼ cup heavy whipping cream

Instructions

Prepare the Crust

  1. Preheat the oven to 325 °F. Lightly spray an 8-inch springform pan with cooking spray. Wrap the outside of the pan in a double layer of aluminum foil, all the way up the sides of the pan.
  2. Blitz graham crackers until they form rough crumbs. Add melted butter, sugar and salt until they form a crumbly mixture. Press into the bottom of the springform pan.
  3. Bake crust in oven for 15 minutes, or until the crust is lightly golden and set. Transfer to a wire rack and let cool.

Prepare the Filling

  1. Beat cream cheese in a stand mixer until creamy and smooth.
  2. Add sugar, cream, and eggs, one at a time. Beat batter after each ingredient, making sure to scrape down the sides of the bowl so the mixture is thoroughly combined.
  3. Add ube extract, vanilla extract and salt. Mix until combined.
  4. Pour filling into pan and prepare a water bath by placing the springform pan into a large roasting pan. Add hot water to the roasting pan until it reaches halfway up the sides of the pan.
  5. Bake cheesecake at 325 °F for 55-60 minutes, until the center is almost set but still slightly jiggly. Turn off oven and let cheesecake rest in the oven with the door ajar for 1 hour.
  6. Take cheesecake out of the oven and let rest on a wire rack for another hour, until cooled to room temperature. Cover with plastic wrap then transfer to refridgerator to set for 24 hours.

Prepare Ganache

  1. Heat cream in a small saucepan over low heat.
  2. Make a double broiler by placing a heat proof bowl on top of the saucepan and add the chocolate chips. Gently stir until all the chocolate is melted.
  3. Turn off the heat, then pour the warmed cream over the chocolate. Whisk until ganache is a smooth, thick glaze.
  4. Set aside to cool for 15 minutes.
  5. Take cheesecake out of the springform pan and transfer to a plate. Pour ganache over the top of the cheesecake. Place in the fridge to set, about 20 minutes.

Notes

Set out cream cheese to soften to room temperature before starting.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 334Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 111mgSodium: 211mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 5g

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