For the past month I’ve been working on improving the taste of the Ube Cheesecake. Daddy C who is a big fan of Ube Cake requested that I re-create the taste of ube ice cream for the cheesecake.
The first batch of ube cheesecake was baked using just mashed boiled ube and the 2nd batch was enhanced with ube flavoring. I discussed the boys comments with Sandy my sister from another mother who lives in Vienna and she suggested I try making it again but this time use halaya (jam). See ube doesn’t have any distinct taste you need to add butter and salt to boiled one or macapuno to enhance it’s flavor.
Joy my fellow SAHM friend here in Dubai called up asking where I bought my ube and that she’s planning to make jam, I asked her for the recipe – she adds cheddar cheese in the halaya unfortunately she was not able to give me precise measurements because the recipe her Mama gave her doesn’t use any kind of measuring tools. I went on and made halaya with the help of Daddy C who suggested I add a bit of sugar or cheese till finally it was just perfect.
Ube halaya cheesecake was serve to guests during V’s birthday and everyone asked for a second slice (a good sign!). Using halaya for the cheesecake mix definitely improved the taste.
Ingredients for Halaya !for Cheesecake A deep tray or baking dish larger than your baking pan filled with water. Procedure: for Ube Halaya for Cheesecake Crust Add eggs one at a time giving it a 15 seconds mix in between. Add vanilla extract and ube flavoring. Scrape sides and fold mixture using a spatula. Pour filling on your pan with the biscuit base. Put baking dish filled with water on the lower tray of your oven – this is your “water bath”. Put Cheesecake pan on the middle of the oven tray above the “water bath.” *If you only have 1 oven tray – Before you pour the filling wrap your cheesecake pan with foil this is to make sure that water will not go inside your cake. Pour filling then place pan in a larger baking tray filled with warm water halfway through your cheesecake pan. Bake for 55 minutes. Sides of the cheesecake should look firm and the center looks a bit wet and when you give pan a little shake center is wobbly. Oven temp varies so check your cake when you hit the 40 minutes mark. Remove from oven and let cool on a wire rack. Cover with plastic wrap and refrigerate for at least 2 hrs or overnight. Serve as is or with macapuno on top. Ube Cheesecake
1/2 stick butter
4 cups boiled & grated ube
2 cups cheddar cheese
1 1/4 cup sugar
300 ml Evaporated milk
pinch of salt
2 cups digestive biscuits crumbs
3 to 4 tbsp melted unsalted butter
900 gms of Philadelphia Cream Cheese
2 cups Ube Halaya
1/2 cup Sugar
3 eggs, room temperature
1 tsp vanilla extract
1 tsp ube flavoring (optional)
Melt butter over low heat.
Add milk, ube and cheddar cheese, stir till cheese has melted.
Add sugar and salt.
Continue stirring till you get a thick mixture.
Let it cool on pan out of heat.
Halaya needs to be at room temperature before you can use it for the cheesecake.
PreHeat oven 200C.
Mix digestive biscuit crumbs with melted butter.
Line pan with parchment paper and transfer biscuit base to your cheesecake pan (I use a 9″ spring form pan). Using a tin cup or glass press down biscuits.
Bake for 10 minutes. Let cool.
Filling
In your stand mixer bowl place cream cheese and ube halaya. Beat on medium speed till smooth.
Scrape sides then add sugar. Give it a quick mix. Grab a teaspoon and taste mixture. Add more sugar if you want your filling more sweet.
Drop me a comment below once you get to try the recipe.
Cuddles and Crumbs 
Hi, just wondering – for this recipe if I am not making the halaya, how much do I need to put in (in cups)? thanks!
Hi, you need 1 1/2 cups of mashed ube
Hello Abigail
Your ube halaya cheesecake looks so yummy. Will try it sometime. Have to buy ube first.
Why do you need to bake it in a water bath and not straight in the oven?
Regards.
From what I understand you bake cheesecakes in a water bath so that it is cook evenly. Something with keeping the moisture heat high but gentle in the way it is cook.
The recipe sounds wonderful and I can’t wait to try to make it! Quick question – the ube halaya ingredients call for over 7 cups of the various ingredients altogether (mashed ube, cheddar cheese, sugar, etc.), but the cheesecake only calls for 2 cups of the ube halaya mix. Do we incorporate the rest of the 5+ cups of ube halaya mix in another part of the recipe? Not sure if I just missed that. Thank you!
Hi Keith, you have to make the Ube Halaya first, once that is cooked and on room temperature you then use 2 cups of the halaya you made to make the cheesecake.
I hope that’s clear.