Ube Cheesecake

Prep. Lightly grease the inside of your 9-inch springform cake pan.

Pulverize the graham crackers. Using a food processor, pulverize the graham crackers into crumbs. Alternatively, you can place the graham crackers into a large ziplock bag and crush the crackers with a rolling pin.

Whisk in spices. In a large mixing bowl add the graham cracker crumbs, shredded coconut flakes, brown sugar, and salt. Whisk until combined

Add in melted butter. Melt the butter in the microwave for about 15-30 seconds. Pour in the graham cracker mixture and thoroughly mix until combined.

Create the crust. Scoop the mix into a greased cake pan. Press firmly for a flat, even layer. Use a flat-bottomed glass or measuring cup to make an even flat layer.

Prepare the oven. Set the oven temperature to 325°F (163°C.) Set a kettle of water to boil. Carefully wrap your springform pan with 4-5 layers of aluminum foil or alternatively use a 10-inch pan to protect the springform pan from getting wet.

Cream the cream cheese. In the bowl of an electric mixer fitted with a paddle attachment or beaters, beat the room-temperature cream cheese on medium speed until smooth and creamy. About 1 minute.

Slowly add the sugar. Turn the mixer to low speed. While mixer is beating, slowly the sugar in three increments until combined. Scrape the bottom and sides of the bowl to evenly combine.

Add sour cream, ube halaya, ube extract, vanilla, and salt. While the mixer is beating on low, add the sour cream, vanilla extract, ube halaya, ube extract, and salt and mix until combined. Scrape the bottom and sides of the bowl.

Mix the eggs. In a measuring cup with a spout, lightly whisk the eggs until just combined. While the mixer is slowly beating on low speed, add the lightly whisked eggs about one at a time making sure each egg is fully incorporated before adding the next egg. Scrape the bottom and sides of the bowl to fully combine. The batter should be silky smooth. Do not over-mix.

Assemble. Pour the ube cheesecake batter into the prepared springform pan and smooth out the top with a spatula. Tap the pan on your work surface a few times to release any air bubbles.

Bake. Place your cake pan into a large roasting pan or large sheet cake pan. Pour boiling water into the roasting pan to come up about 1 inch along the side of the cake pan. Place the cake and water bath in the center rack of your oven. Bake at 325°F for about 1 hour or until the cake has a slight wobble in the center 2-3 inches of the cake. The edges will have likely puffed and turned a very pale golden brown.

Cool. Turn off the oven, and let the cheesecake rest in the oven and water bath for 10 minutes with the oven door cracked. Then run a thin knife around the edge of the cake to make sure the cake doesn’t stick to the sides of the cake and crack when it cools. Next, remove the cheesecake from the water bath and aluminum foil and set it on a wire rack to cool completely.

Chill. Cover with plastic wrap and chill in the refrigerator for at least 6 hours but preferably overnight to set before slicing and serving. Enjoy!

Make the ube whipped cream. Combine the cream, sugar, and ube extract in a large bowl and whisk with your electric mixer until medium-stiff peaks. Place the whipped cream in a piping bag with a star tip and decorate the edges of the cake.