Ube Cheesecake

Instructions

1. Prepare the crust
   Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
2. Pre-bake the crust
   Bake the crust for 10 minutes, then remove from the oven and let cool while preparing the filling. Maintain oven temperature at 325°F.
3. Make the filling
   In a large bowl, beat the cream cheese until smooth and creamy using an electric mixer on medium speed. Add 1 cup sugar and beat until well combined. Add the ube halaya or ube powder mixture and beat until fully incorporated. The mixture should have a vibrant purple color.
4. Add remaining ingredients
   Add the eggs one at a time, beating well after each addition. Mix in the sour cream, flour, vanilla extract, and ube extract. Beat until smooth, scraping down the sides of the bowl as needed. The mixture should be completely smooth with no lumps.
5. Bake the cheesecake
   Pour the filling over the cooled crust. Place the springform pan in a large roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath. Bake for 1 hour or until the edges are set but the center still has a slight jiggle.
6. Cool the cheesecake
   Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracks. Remove from the oven and water bath, run a knife around the edges to loosen, and cool completely on a wire rack.
7. Chill and garnish
   Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. Before serving, whip the heavy cream with powdered sugar until stiff peaks form. Pipe or spread the whipped cream on top of the chilled cheesecake for garnish.