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Time needed: 3 hours and 15 minutes.
Makes: 1 10” cheesecake, 6 – 8 servings
2½ blocks cream cheese (225g)
¾ cup sugar
4 pieces eggs, large
1 cup all-purpose cream
¼ teaspoon salt
½ teaspoon vanilla extract
1¼ cup ube halaya
¼ teaspoon ube flavor
Butter, for greasing pan
Grease 10” spring-form pan with softened butter. Cover with parchment paper making sure to have 2 inches of paper standing above the pan on all sides. Place spring-form pan on top of a baking sheet.
In a large bowl, beat cream cheese and sugar until sugar crystals have completely dissolved. To test this, take a little bit and rub it in between fingers. You should not feel any granule of sugar before proceeding to the next step.
Beat in eggs, one at a time, into the cream cheese until fully incorporated.
Add cream, vanilla extract, and salt. Mix until fully combined. Mix in ube halaya and ube flavoring. Mix until smooth and fully combined.
Bake in a preheated oven for about 1 hour at 200°C, until the top has risen significantly and is “burnt” – deeply golden brown on top but still jiggly. Cool for about 15 minutes. It will fall drastically as it cools. Remove from spring-form pan then allow to cool completely before removing the parchment paper. Serve at room temperature.