Ube Cheesecake

Ingredients

• cooking spray (1 pinch)
• graham cracker crumbs (1 cup)
• unsalted butter (3 tablespoons)
• granulated sugar (1 tablespoon)
• kosher salt (0.125 teaspoon)
• cream cheese (24 ounces)
• granulated sugar (0.5 cup)
• ube jam (1.25 cups)
• heavy whipping cream (0.5 cup)
• eggs (3 large)
• ube extract (2 teaspoons)
• vanilla extract (0.5 teaspoon)
• kosher salt (0.25 teaspoon)
• white chocolate chips (0.5 cup)
• heavy whipping cream (0.25 cup)
• ube extract (0.25 teaspoon)

Instructions

1. Preheat the oven to 325°F (165°C). Lightly spray a 9-inch springform pan with cooking spray. Wrap the outside of the pan in a double layer of heavy-duty aluminum foil, ensuring it reaches all the way up the sides of the pan.
2. Prepare the Crust: Stir together graham cracker crumbs, melted butter, granulated sugar, and salt in a bowl until thoroughly combined. Press mixture onto the bottom of the prepared springform pan.
3. Bake in the preheated oven until set and lightly golden, about 15 minutes. Transfer to a wire rack and let cool for 20 minutes.
4. Prepare the Filling: Beat cream cheese with a stand mixer fitted with a paddle attachment on medium speed until creamy and smooth, about 2 minutes. Add sugar and beat until combined, then add ube jam and heavy cream, beating just until no streaks remain, stopping to scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating on low just until combined after each addition. Add ube extract, vanilla extract, and salt; beat on low until just combined. Pour filling into the cooled crust.
5. Place the springform pan in a large roasting pan. Add hot water to the roasting pan to reach halfway up the sides of the springform pan.
6. Return to the preheated oven and bake until the center is almost set but still slightly wobbly, 55 to 60 minutes. Turn off the oven, and let the cheesecake stand in the oven, with the door ajar (about 3 inches), for 1 hour.
7. Remove the cheesecake from the roasting pan and place it on a wire rack. Remove foil from the outside of the pan, and cool cheesecake to room temperature, about 1 hour. Cover with plastic wrap and transfer to the refrigerator to chill completely, at least 8 hours or up to 24 hours.
8. Prepare Ganache: Place chocolate chips in a medium heat-proof bowl. Heat cream in a small saucepan over medium until steaming, then pour over the chocolate. Let stand for 1 minute, then whisk until the chocolate is melted and smooth. Add ube extract and whisk to combine. Set aside to cool until thickened, about 15 minutes.
9. Run a knife around the outer edge of the cheesecake to loosen it from the sides of the pan. Remove the sides of the pan. Transfer cheesecake to a serving plate or platter. Pour ganache over the top of the cheesecake, allowing it to drip off the sides. Transfer to the refrigerator and chill until set, about 20 minutes.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 479
• fat: 39 g
• sats: 24 g
• carbs: 25 g
• fibre: 0 g
• protein: 9 g
• salt: 0.36 g