Pudding & Dessert
Baked Ube Cheesecake with Deep Purple Color, Melty Cream Cheese Blended with Coconut
Prep
30 min
Cook
65 min
Servings
10
Level
Medium
This deep purple cheesecake blends the fragrant aroma of baked ube (purple yam) with rich cream cheese and a gentle touch of coconut milk. The texture is dense yet still melts in your mouth, with a savory biscuit crust as its base. Perfect as a special dessert that stands out from the usual ube cheesecake.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams graham crackers or Marie biscuits, finely crushed
- 100 grams unsalted butter, melted
- 300 grams ube (purple yam), steamed and mashed
- 500 grams cream cheese, room temperature
- 150 grams granulated sugar
- 3 eggs
- 100 ml thick instant coconut milk
- 80 grams sour cream
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 1 tsp ube paste (optional, for a deeper color)
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👩🍳 Instructions
- 1 Preheat the oven to 320°F (160°C). Prepare a 8-inch (20 cm) round springform pan, lightly grease it with butter, then line the bottom with parchment paper.
- 2 Mix the crushed biscuits with the melted butter until well combined and clumped together like wet sand. Pour into the bottom of the pan, flatten and press down firmly with the back of a spoon. Bake for 10 minutes, then remove and set aside to cool.
- 3 Steam the ube until tender (about 20 minutes), peel and mash while still warm using a fork or blender until completely smooth with no fibers left. Set aside until it reaches room temperature.
- 4 In a large bowl, beat the cream cheese and granulated sugar with a mixer on medium speed for 2-3 minutes until smooth and free of lumps.
- 5 Add the eggs one at a time, mixing briefly after each addition just until combined — don't overmix, to avoid incorporating too much air.
- 6 Add the mashed ube, thick coconut milk, sour cream, cornstarch, vanilla extract, salt, and ube paste if using. Stir with a spatula until the batter is smooth and evenly deep purple in color.
- 7 Pour the batter over the cooled biscuit crust and smooth the surface with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
- 8 Wrap the outside of the pan tightly with aluminum foil, then place it in a larger pan filled with about 2 cm (¾ inch) of hot water (a water bath technique) to prevent the surface from cracking.
- 9 Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken — this indicates it's perfectly cooked and won't be overbaked.
- 10 Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour, so the temperature drops gradually and the surface doesn't crack.
- 11 Remove from the oven, let cool at room temperature, then refrigerate for at least 4 hours or overnight so the texture fully sets before slicing.
- 12 Remove from the pan and slice using a knife dipped in hot water and wiped dry between cuts for clean, neat slices.
💡 Tips
• Make sure the ube and cream cheese are truly at room temperature before mixing so the batter turns out smooth with no lumps.
• The water bath technique is essential for a smooth, crack-free surface — don't skip this step.
• If you don't have ube paste, the natural purple color from the steamed ube is already pretty enough, just a bit paler.
• Store the cheesecake in an airtight container in the refrigerator for up to 4 days, or freeze individual slices for up to 1 month.
📊 Nutrition Facts / serving
385
Calories (kcal)
6 g
Protein
26 g
Fat
33 g
Carbs
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