🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
🛒 Products You Might Need
* Affiliate links — you can help support KulinerBDG by shopping through them
👩🍳 Instructions
- 1 Preheat the oven to 320°F (160°C). Prepare a 8-inch (20 cm) round springform pan, lightly grease it with butter, and line the bottom with parchment paper.
- 2 Mix crushed graham crackers with melted butter until it resembles wet sand. Pour into the bottom of the pan, spread evenly, and press down firmly with the back of a spoon. Bake for 8 minutes, then remove and set aside.
- 3 In a large bowl, beat the cream cheese and granulated sugar with a mixer on medium speed for 2-3 minutes until smooth and creamy, with no lumps.
- 4 Add the ube halaya (purple yam jam) and ube paste, then beat again until the purple color is evenly mixed and the batter is uniform.
- 5 Add the sweetened condensed milk, sour cream, vanilla, and salt. Beat on low speed until well combined — be careful not to overmix.
- 6 Add the eggs one at a time, beating briefly after each addition just until combined (avoid overbeating so too much air doesn't get incorporated). Finally, add the cornstarch and fold in gently with a spatula until evenly mixed.
- 7 Pour the cheesecake batter over the cooled crust. Smooth the surface with a spatula.
- 8 Wrap the outside of the pan with a double layer of aluminum foil to prevent water from seeping in, then place the pan inside a larger pan filled with hot water about 1-1.5 inches (2-3 cm) high (water bath) to prevent the surface from cracking.
- 9 Bake on the middle rack of the oven at 320°F (160°C) for 55-65 minutes, until the edges are set but the center still jiggles slightly when the pan is gently shaken (this is the sign of perfect doneness).
- 10 Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 30 minutes so the temperature drops gradually and the surface doesn't crack.
- 11 Remove from the oven and let cool at room temperature until completely cool, then cover and refrigerate for at least 4 hours or overnight for the texture to set perfectly.
- 12 Before serving, whip cold heavy whipping cream until stiff peaks form, then pipe it on top of the cheesecake as a garnish, and sprinkle with a little crumbled ube cheese if desired. Cut with a knife dipped in warm water for clean, neat slices.
💡 Tips
• Use room-temperature cream cheese and eggs so the batter mixes smoothly without lumps and to avoid overmixing.
• A water bath is essential for a soft, crack-free cheesecake texture — make sure the aluminum foil is tightly sealed so water doesn't seep in.
• If you can't find ready-made ube halaya (purple yam jam), you can substitute mashed steamed purple sweet potato with a bit of added sugar and butter for a similar flavor.
• This cheesecake tastes even better when stored in the fridge overnight before serving, as the flavors meld together and the texture becomes firmer when sliced.
📊 Nutrition Facts / serving
💬 Comments (0)
Log In to leave a comment!
No comments yet. Be the first! 😊