Ube Cheesecake

A velvety purple cheesecake that transforms dessert into an art form.

Prep Time

30 min

Cook Time

60 min

Servings

Difficulty

Medium

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Ingredients

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.

Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool.

In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 3 minutes.

In a small bowl, mix Purple Hour Ube Powder with heavy cream until smooth.

Add the ube mixture to the cream cheese and beat until fully incorporated and vibrant purple.

Add eggs one at a time, beating well after each addition.

Mix in sour cream and vanilla extract until smooth.

Pour the filling over the cooled crust and smooth the top.

Bake for 55-60 minutes until the edges are set but the center still jiggles slightly.

Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.

Refrigerate for at least 4 hours or overnight before serving.

Slice with a warm knife for clean cuts and serve chilled.

All ingredients should be at room temperature for the smoothest texture.
Place a pan of water on the lower oven rack to prevent cracking.
Don't overbake – the center should still wobble slightly when done.
For extra decoration, top with whipped cream and a dusting of ube powder before serving.