Ube is a sweet purple yam that is used in the cuisines of many different Asian countries. Ube has a sweet and starchy flavor that works very well in cheese cake. This recipe makes a fluffy, not too sweet, and slightly tangy cheese cake that highlights the flavor of the Ube.

Preparation List for Ube Cheesecake Recipe with Graham Cracker Crust

Servings: 8 – 10
Perparation Time: 1 hour 15 min
Total Time: 7 hours
Ingredients:
- 2 medium size ube or purple yams
- 1/2 cup(100g) light brown sugar
- 3 tablespoons(45g) unsalted butter
- 3 eggs lightly beaten
- 1/3 cup(80g) sour cream
- 24 ounces(680g) cream cheese (not whipped)
- Graham cracker Crust Ingredients:
  - 1.5 cups(355ml) graham cracker crumbs (can either directly bought from store or blended yourself from Graham crackers)
  - 7 tablespoons(100g) unsalted butter

Ube Cheesecake Recipe with Graham Cracker Crust

Prepare Graham Cracker Crust. Melt the 7 tablespoons(100g) of unsalted butter in a bowl in the microwave. In a large bowl, thoroughly mix 1.5 cups(355ml) graham cracker crumbs (can either directly bought from store or blended yourself from Graham crackers) and the melted butter. Spoon the mixture into a 9 in(22cm) diameter baking dish and pack it against the bottom and sides of the vessel to form a crust of even thickness. The back of a measuring cup or spoon can be used to do the packing. Once the crust is formed, put the dish and crust into the fridge to set (~20 min) while the rest of the ingredients are prepared.

Prepare Ube. Peel and chop two medium sized Ube or purple yam into cubes. Add the cubes to a large pot and add enough water to cover. Over high heat, boil the cubes until they are fork tender, about 15-20 minutes after boiling. Turn off heat and drain the water off the Ube. When tender, thoroughly mash the ube with a potato masher. Whisk 1/6 cup(40g) sour cream into the mashed ube and set aside.

Prepare Cheese Cake Filling. Preheat oven to 350F(175C).
- In a stand mixer (you can also do everything by hand), beat together 24 ounces(680g) of cream cheese with the half cup(100g) of light brown sugar on medium speed for about two minutes or until well combined.
- Scrape down the sides of the bowl, then add the remaining 1/6 cup(40g) sour cream and mix it in until combined, scrape down the sides of the bowl again.
- Add the ube mixture we made earlier and mix until combined, scraping down the sides periodically.
- Add in the 3 eggs in thirds and mixing them through each time before adding the next third.
- Once the mixture is well combined, take the graham cracker crust out of the fridge and add the mixture evenly to it. Put the cake in the oven to bake for 40 minutes. The center should be set and bounce back when touched. Chill in fridge overnight (about 6 hours) and serve.