The Best Ube Cheesecake

Ube Cheesecake with Coconut Cookie Crust and Coconut Whipped Cream (Video)

4.98 from 113 votes

This is the best and the original ube cheesecake recipe. And it has everything you’ve ever wanted in an ube dessert. Luxurious ube cheesecake filling on a bed of crunchy coconut cookie crust then topped with creamy coconut whipped cream. So good!

Prep Time15

Cook Time1

Chill Time8

Total Time9 15

Course: Dessert

Cuisine: Filipino

Servings: people

Calories: 199kcal

Author: Jolina

Equipment

Ingredients

Coconut Cookie Crust

1 ½ cups graham cracker crumbs (see notes)
½ cup sweetened shredded coconut
6 tbsp unsalted butter melted and slightly cooled
pinch salt

Ube Cheesecake Filling

2 8-oz block cream cheese room temperature
½ cup granulated sugar may need more (see notes)
5 oz ube jam room temperature
¾ cup sour cream room temperature
1 tsp vanilla extract
3 tsp ube extract
3 pcs large eggs room temperature

Coconut Whipped Cream

1 14-oz can coconut cream chilled
2 tbsp granulated sugar
1 tsp vanilla extract

US Customary - Metric

Instructions

Preheat oven to 325F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
In a medium bowl, combine all crust ingredients and stir until evenly moist.
1 ½ cups graham cracker crumbs, ½ cup sweetened shredded coconut, 6 tbsp unsalted butter, pinch salt
Transfer to your prepared pan and use the back of a spoon or measuring cup to pack it tightly to the bottom. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese on med/high speed until fluffy (2-3 mins).
2 8-oz block cream cheese
Add ½ cup sugar and continue beating for another 2 minutes.
½ cup granulated sugar
Add 5 oz ube jam and ¾ cup sour cream. Beat until smooth and incorporated. Make sure to break apart any chunks of ube jam (some brands are chunkier than others).
5 oz ube jam, ¾ cup sour cream
Add 1 tsp vanilla extract and 3 tsp ube extract and stir until combined. Taste your batter and decide if you're OK with the sweetness. Add sugar 1 tbsp at a time, if necessary.
1 tsp vanilla extract, 3 tsp ube extract
Add eggs one a time, beating each one just until combined. Remember to scrape the bottom and sides of your bowl to make sure you're getting to every last inch of batter.
3 pcs large eggs
Pour the batter into your pan and tap gently on your counter.
Place the pan on your oven's middle rack. Place a roasting pan filled with hot water on the bottom rack.
Bake for 30 minutes at 325F then lower the oven temperature to 300F and bake for 30 minutes more or until set (see blog post for tips on how you can tell if your cheesecake is done).
Turn the oven off, open the oven door slightly but keep the cheesecake inside for another hour so it can gradually cool.
Take the cheesecake out of the oven, run a thin, sharp knife around the edges to separate the cake from the pan. Don't take the cake out of the pan though. You can place it straight into the fridge to chill 6-8 hours, preferably overnight.
When you're ready to serve, prepare your coconut whipped cream by taking the chilled can out of the fridge and scooping out the solid parts into a small bowl (see notes). Add 2 tbsp sugar, 1 tsp vanilla extract and beat until stiff.
1 14-oz can coconut cream, 2 tbsp granulated sugar, 1 tsp vanilla extract
To serve the cheesecake, top with a dollop of coconut whipped cream and sprinkle with shredded coconut.

Video

Notes

I use prepared graham cracker crumbs which are very finely crushed.
Every ube jam is different so depending on the kind/brand of jam you use, your cheesecake may need more sugar. Taste your batter before adding the eggs and adjust accordingly.
For the coconut whipped cream, make sure to only use the solidified parts of the coconut cream otherwise, your cream will be too soupy. It won't come together. You can use the liquid parts for smoothies and other recipes.
See post for more baking tips, a troubleshooting guide, FAQs and step-by-step photos.

Nutrition