One: Prepare the Crust Mixture. In a food processor or large bowl, combine the graham cracker crumbs, unsweetened coconut flakes, granulated sugar, and kosher salt. Pulse or mix thoroughly until the mixture is fine and sandy. Pour in the melted unsalted butter and continue to pulse or mix until all the crumbs are evenly moistened and resemble wet sand.

Two: Form and Bake the Crust. Press the moistened crumb mixture firmly into the prepared 9-inch springform pan. Start by pressing the crumbs up the sides of the pan, aiming for about two-thirds of the way up. Then, press the remaining crumbs into the bottom of the pan until it’s completely compacted and even. Bake the crust for 10 minutes to set, then remove and cool on a wire rack while you prepare the filling.

Three: Cream the Cream Cheese. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), add the very soft, room-temperature full-fat cream cheese. Mix on low speed, scraping down the sides of the bowl frequently, until the cream cheese is completely smooth and free of lumps. This step is crucial for a silky cheesecake texture.

Four: Add Sugars and Stabilizer. In a separate small bowl, whisk together the granulated sugar and cornstarch. Gradually add this mixture to the cream cheese, mixing on low speed until just combined. Scrape down the sides of the bowl once more to ensure everything is fully incorporated.

Five: Incorporate Ube Halaya. Gently fold in the ube halaya jam, mixing until it’s evenly distributed throughout the batter and you see a beautiful light purple tint. Scrape down the sides of the bowl thoroughly to catch any unmixed bits.

Six: Add Eggs and Vanilla. In a separate bowl, whisk the large eggs lightly until just broken down, then stir in the vanilla extract. With the mixer running on the lowest speed, slowly drizzle the egg mixture into the cheesecake batter, mixing just until fully incorporated. Do not overmix.

Seven: Final Flavor & Color Adjustments. Scrape down the sides of the bowl once more. Add the room-temperature sour cream and mix on low speed until just combined. Now, carefully add 1-2 teaspoons of ube extract, mixing until your desired vibrant purple color and intensified ube flavor are achieved. Finish mixing the batter by hand with a rubber spatula to ensure no air bubbles remain and a perfectly smooth consistency.

Eight: Bake the Cheesecake. Pour the vibrant ube cheesecake batter into the cooled crust within the springform pan. Gently spread the batter evenly to meet the edges. Bake according to the recipe instructions, utilizing a water bath for even baking and to prevent cracks. Allow the cheesecake to cool completely, first in the oven, then on a wire rack, and finally thoroughly chilled in the refrigerator for at least 8 hours.

Nine: Prepare and Top with Coconut Whipped Cream. Once your cheesecake is completely cooled and chilled, prepare the delightful coconut whipped cream. Once whipped to light and fluffy peaks, gently dollop, spread, or pipe it artistically on top of the cheesecake, creating a stunning contrast.

Ten: Garnish and Serve. Finish your Ube Cheesecake by sprinkling generous amounts of toasted and cooled unsweetened coconut flakes over the whipped cream. This adds texture, flavor, and a beautiful final touch. Then, slice and serve this exquisite dessert to awe your guests!

Preventing cracks in a cheesecake involves several crucial steps. First, ensure all your ingredients (especially cream cheese, eggs, and sour cream) are at room temperature to create a smooth batter without overmixing. Mix the filling on low speed and scrape the bowl frequently to avoid incorporating too much air. Utilize a water bath during baking to provide a humid environment and promote even cooking. Finally, cool the cheesecake slowly—first in the turned-off oven, then at room temperature, and finally in the refrigerator for at least 8 hours.

Ube powder and ube extract are becoming more widely available due to ube’s growing popularity. You can typically find them in larger Asian grocery stores, specialty food stores, or increasingly, in the international aisle of well-stocked supermarkets. The most reliable option, however, is to purchase them online through retailers like Amazon or specialized Asian food suppliers.

A cheesecake is perfectly baked when its edges are set and appear slightly puffed, but the very center (about 2-3 inches in diameter) still has a slight, soft jiggle when gently shaken. It shouldn’t be sloshy or liquid. The residual heat will continue to cook the center as it cools, ensuring a perfectly creamy texture once fully chilled.

Yes, you absolutely can! If you have access to fresh ube, you’ll need to peel, steam or boil it until very tender, then mash it into a smooth puree. For this recipe, you would likely need about 1 to 1.5 cups of ube puree to achieve a good flavor and color, possibly still needing a touch of extract for vibrant color. Using fresh ube will give your cheesecake an even more authentic, earthy flavor and a slightly different texture than using halaya.

While it might seem intimidating due to the unique ube ingredient, the process for making this Ube Cheesecake is very similar to a standard vanilla cheesecake. If you’ve made a cheesecake before, you’ll find this recipe straightforward. The key steps are preparing ingredients correctly, mixing gently, and ensuring proper baking and cooling. With a little attention to detail, anyone can create this impressive dessert.

Coconut Graham Cracker Crust

• 2 cups graham cracker crumbs (approx. 2 packs, 18 sheets)
• ½ cup unsweetened coconut flakes
• ¼ cup granulated sugar
• ¼ teaspoon kosher salt
• ½ cup unsalted butter melted

Cheesecake Batter

• 32 oz full-fat cream cheese room temperature (4 blocks)
• 1 cup granulated sugar
• ¼ cup cornstarch
• ⅓ cup ube halaya
• 4 large eggs room temperature, whisked
• 1 tablespoon vanilla extract
• 1 cup full-fat sour cream room temperature
• 1-2 teaspoons ube extract

Coconut Whipped Cream

• 1 can full-fat coconut milk refrigerated overnight
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• ⅓ cup heavy whipping cream very cold
• Unsweetened coconut flakes lightly toasted, for garnish

• Preheat the oven to 350℉ (177℃). Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the sides with nonstick cooking spray. Extend parchment paper strips 2-3 inches above the pan lip around the sides.

Graham Cracker Crust

• In a food processor, pulse graham cracker crumbs, unsweetened coconut flakes, ¼ cup granulated sugar, and kosher salt until fine and sandy. Add ½ cup melted unsalted butter and pulse until all crumbs are moistened.
• Add the crumbs to the prepared springform pan. Use a ⅓ cup measuring cup to firmly press the crumbs into the bottom and about ¾ way up the sides of the pan until completely compacted.
• Bake for 10 minutes, then transfer to a wire rack to cool while you prepare the cheesecake layer.
• Lower the oven temperature to 300℉ (149℃). Place an empty casserole dish on the bottom rack of the oven. Boil water in a separate pot, then carefully pour it into the casserole dish once boiling (this creates a water bath).

Cheesecake Batter

• Add the softened, room-temperature 32 oz full-fat cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Mix on low speed until it is completely broken down and creamy. Scrape down the sides of the bowl thoroughly.
• In a small bowl, mix together 1 cup granulated sugar and ¼ cup cornstarch. Add this mixture to the cream cheese and mix on low speed until just fully combined. Add ⅓ cup ube halaya and mix again until evenly distributed. Scrape down the sides again.
• In a separate bowl, lightly whisk the 4 large, room-temperature eggs. Stir in 1 tablespoon vanilla extract. With the mixer running on low speed, slowly drizzle the egg mixture into the cream cheese batter, mixing just until fully incorporated. Avoid overmixing.
• Scrape down the sides one more time. Add 1 cup room-temperature full-fat sour cream and mix on low until incorporated. Add 1-2 teaspoons ube extract and mix again to deepen the color and flavor. Finish mixing the batter by hand with a rubber spatula to remove any remaining air bubbles. Gently tap the pan on the counter a few times, then let it sit for about 5 minutes to allow any last bubbles to rise.
• Pour the ube cheesecake batter into the cooled crust and use your spatula to smooth it out to meet the edges. Carefully place the springform pan onto the center oven rack (above the water bath). Bake for 1 hour 45 minutes.
• Once baked, turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly in the oven for 1 hour. Transfer the cheesecake to a wire rack and cool at room temperature for 30 minutes. Finally, transfer to the fridge (uncovered for the first hour to prevent condensation, then loosely covered) and chill for at least 8 hours, or preferably overnight, to allow it to fully set.

Coconut Whipped Cream

• Add unsweetened coconut flakes to a dry frying pan over medium heat. Toast until lightly browned, tossing every 15 seconds to prevent burning. Transfer to a plate to cool completely.
• Open the can of refrigerated coconut milk. Scoop out all the thick, solidified cream solids into a mixing bowl, reserving the clear liquid for another use (e.g., smoothies, curries).
• Add ¼ cup powdered sugar and ½ teaspoon vanilla extract to the coconut cream. Using a stand mixer with the paddle attachment (or a hand mixer), beat the coconut cream until smooth and creamy, breaking down any lumps.
• Switch to the whisk attachment (if using a stand mixer). Pour in ⅓ cup very cold heavy whipping cream. Mix on low speed to combine, then gradually increase the speed to medium-high. Whip until the cream is light, fluffy, and firm peaks form.
• Once the cheesecake is fully chilled, dollop, spread, or pipe the coconut whipped cream on top. Garnish generously with the toasted and cooled coconut flakes just before slicing and serving.

Store the cheesecake covered in the fridge for up to one week. The whipped cream will start to weep after 3-4 days. For best results, consider serving the whipped cream separately for guests to add to their slices.

Nutritional Information