Creamy Ube Cheesecake with Ube Cake Balls

Ingredients

• 2 cups graham cracker crumbs (about 14 full sheets or nearly 2 envelopes)

• 5 tablespoons melted butter

• 3 tablespoons granulated sugar

• ¼ teaspoon salt

• 24 ounces full-fat cream cheese, cubed and softened (3 bricks)

• 1 ½ cups granulated sugar

• 3 tablespoons all-purpose flour

• ¼ teaspoon salt

• 1 vanilla bean or vanilla extract

• 4 large eggs, at room temperature

• ¾ cup heavy cream, at room temperature

• 2–3 teaspoons ube flavoring

• Ube powder (for color boost)

• Ube chiffon cake (crumbled)

• Cream cheese frosting (any recipe you prefer)

• Ube powder (for coating)

Instructions

1. Prepare the crust: Preheat your oven to 350°F and grease a 9-inch springform pan with nonstick baking spray. Pulse the graham crackers in a food processor until finely crumbled (or crush in a ziplock bag with a rolling pin). Add the melted butter, sugar, and salt, then pulse until well combined.

2. Press and bake the crust: Press the mixture into the bottom of the prepared pan, packing it evenly along the bottom and up the sides about 1 inch using the back of a measuring cup. Bake for 10 minutes, then allow it to cool completely.

3. Make the filling: Lower the oven temperature to 325°F. Using an electric mixer, beat the cream cheese until smooth, about 1–2 minutes. Add the sugar, flour, salt, vanilla (seeds or extract), and ube flavoring. Beat until smooth and light, about 2–3 minutes, scraping the bowl at least twice. The mixture should be completely smooth with no lumps.

4. Add the eggs: Add the eggs one at a time, mixing on low speed after each addition. Then add the heavy cream and mix until fully combined, scraping the bowl as needed.

5. Set up the water bath: Pour the filling into the cooled crust. Place the springform pan in a large roasting pan. Carefully fill the roasting pan with hot water, about 1–2 inches up the sides of the springform pan.

6. Bake low and slow: Bake for 1 hour 45 minutes to 2 hours, until the edges are set but the center wobbles slightly when gently shaken. The top should be golden brown (cover with foil if it browns too quickly) and the internal temperature should reach 155°F. Do not overbake!

7. Cool gradually: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Transfer to a cooling rack for another hour, then refrigerate for 4–8 hours or overnight.

8. Make the cake balls: Combine the crumbled ube chiffon cake with cream cheese frosting, mixing until well incorporated (don't make it too wet). Roll the mixture into small balls and coat them in ube powder.

9. Assemble: Once the cheesecake is fully chilled, top it with the ube cake balls and a light dusting of ube powder.

Chef's Tips & Variations

• Water bath is key: Wrap the outside of your springform pan in aluminum foil to prevent any water from seeping in. This ensures a crack-free, evenly baked cheesecake.

• Room temperature ingredients: Make sure your cream cheese, eggs, and heavy cream are all at room temperature before mixing. This prevents lumps and ensures a silky-smooth filling.

• Ube intensity: Start with 2 teaspoons of ube flavoring and add more to taste. Add a pinch of ube powder for a deeper purple color without diluting the flavor.

• Cake ball consistency: The cake-to-frosting ratio matters. Add frosting gradually — you want the mixture to hold its shape when rolled, not be soggy.

• Make-ahead friendly: The cheesecake and cake balls can both be prepared a day ahead. Assemble just before serving for the freshest presentation.

Nutritional Information (per slice):

• Calories: 420

• Protein: 7g

• Total Fat: 26g
• Saturated Fat: 14g

• Total Carbohydrates: 42g
• Dietary Fiber: 0.5g
• Sugars: 32g