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.

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

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

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.

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

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!

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.

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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