I’ve always wanted to try my hand at making ube cheesecake. Once I saw these beautiful purple potatoes at my local Asian grocery store, it was ON!

What is an ube?

(pronouced ooh-bay) is a purple yam. It has similar texture as a regular sweet potato, though it tastes less sweet and a little more starchy and root-like. It’s usually mixed with condensed milk or sugar to sweeten it up and served as a dessert. It is extremely popular in Filipino cuisine. It’s most commonly used in “ube halaya” which is like a thick jam. It’s used in halo-halo, cakes, swiss rolls, polvoron, etc. It’s recently been introduced to mainstream American cuisine via ube donuts, ube cupcakes, etc. Did I mention it’s one of my favourite Filipino ingredients?

How do you like your cheesecake?

On a scale of 1-10, 1 being super dense and creamy and 10 being light and fluffy… this cheesecake is right in the middle. It’s not too dense, but not fluffy either since the ube makes it a little heavier.

I love ube + cheesecake, so I figured… let’s see how they might taste together? Let me know if you try this recipe! 



Course Dessert
Servings 1 cheesecake


The Crust

  • 1 1/4 cups crushed honey graham crackers
  • 1/4 cup butter

The Cheesecake

  • 400 grams cream cheese (I used Philadelphia)
  • 1 1/2 cups streamed or boiled ube, pureed (1 large ube, or two medium ones will do)
  • 1 1/3 cup white sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cup heavy cream

The White Chocolate Topping

  • 1/4 cup white chocolate chips
  • 2 tbsp butter


The crust

  1. Pre-heat your oven to 325 degrees

  2. Mix crushed graham crackers and butter and lay into your cake pan. (I used a 9-inch spring form cake pan.) I used a cup to press everything in. 

  3. Put in oven for 15 minutes in 325 degrees or until golden brown and set aside to cool.

The Cheesecake

  1. Prepare your ube: Start by peeling and cutting it into cubes. Don't worry if you've never cooked with it before - treat it like a regular potato. You can stream or boil them until they're soft and measure out 1 1/2 cups. I then put it in my blender with 1 egg and I pureed it. Set this aside.

  2. In a large mixing bowl, mix your cream cheese with the sugar and salt. You don't need a fancy mixer here (though it would make it easier). I just mixed mine by hand using a plastic spatula. Make sure your cream cheese is room temperature, otherwise it will not mix properly. (You can microwave it for 30 seconds at a time if you don't have time to wait)

  3. Add half of the pureed ube and fold it into the cream cheese mixture. Once it's mixed together, add the second half.

  4. Add vanilla extract and eggs, one at a time. Mix well.

  5. Add the cream and fold it into the mixture. At this point, I was a little nervous because I thought my batter was a little too liquid-y. So don't worry if you are feeling the same. It should now be a beautiful purple colour.

  6. Pour your mixture onto your cooled crust.

  7. OPTIONAL: A waterbath will help prevent cracks on your cheesecake. Basically, wrap the outside of your cake pan with tin foil around so the water doesn't seep through (two layers just in case). And put it in the oven in a roasting pan. Then once it's in the oven, add 2 inches of hot water into the pan. For some reason, my cheesecake STILL cracked when I did this and I think it's because I didn't put enough water in my pan. Oh well, not the end of the world :)

  8. Put in the 325 degree oven for 1 1/2 hours. BE CAREFUL when you take it out if you used a water bath. Many people have burnt themselves doing this! Your cheesecake should still jiggle just a little bit in the middle. If you feel it's too jiggly, put it back in the oven for another 10 minutes. Mine was PERFECT at 90 minutes.

  9. You need to let your cheesecake rest for at least 4 hours before serving. This will help it set. 

  10. I made this late at night, so I decided to just put it in the fridge overnight. Here's what it looked like in the morning.

The topping

  1. Microwave the butter for 30 seconds or until melted

  2. Add your while chocolate chips and stir until melted together

  3. Pour on top of cheesecake

Recipe Notes

On a scale of 1-10, 1 being super dense and creamy and 10 being light and fluffy… this cheesecake is right in the middle. It’s not too dense, but not fluffy either since the ube makes it a little heavier.


Ta-da! Like I mentioned, this is in between a super dense and a super fluffy cheesecake. Ube and white chooclate just go so well together and I was so happy with this! I might do some more experimenting with ube in the future. If you’re into seeing what I’m up to in the test kitchen, add me on Instagram – @beautyandabite – I do lots of cooking vids in my IG stories.

Will you be trying this recipe? If you have, please come back and let me know what you think in the comments!

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