Ube Cheesecake
Ingredients
For the crust:
1 ½ cups crushed graham crackers
¼ cup sugar
½ cup melted butter
For the cheesecake filling:
2 cups cream cheese (softened)
1 cup ube halaya (purple yam jam)
1 cup heavy cream
½ cup sweetened condensed milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
2 teaspoons gelatin powder
2 tablespoons hot water
For topping:
Fresh blueberries or whipped cream (optional)
Instructions
1. Prepare the crust:
Mix crushed graham crackers, sugar, and melted butter.
Press the mixture firmly into the bottom of a springform pan.
Chill in the fridge for 20–30 minutes.
2. Make the filling:
In a large bowl, beat cream cheese until smooth.
Add ube halaya, condensed milk, lemon juice, and vanilla extract. Mix until well combined.
In another bowl, whip the heavy cream until soft peaks form, then fold it into the ube mixture.
3. Add gelatin:
Dissolve gelatin powder in hot water. Stir until fully dissolved.
Add this to the cheesecake mixture and mix well.
4. Assemble and chill:
Pour the filling over the prepared crust and smooth the top.
Refrigerate for at least 6 hours or overnight until set.
5. Serve:
Top with fresh blueberries or whipped cream before serving.
