Ube Coco Cheesecake

Chef Mario’s Ube Cheesecake is something distinctive from the usual NY cheesecake recipes out there, beautiful to look at and good to eat. Check out his recipe below.
Course: Dessert, Snack
Cuisine: Eurasian Fusion, Filipino
Keyword: cheesecake, purple yam, ube, ube cheese
Servings: 8 servings


  • oven
  • food processor
  • medium bowl
  • springform pan
  • parchment/baking paper
  • stand mixer/hand mixer
  • spatula (preferrably silicon spatula for smoother outcome)
  • tinfoil/aluminum foil


Crust Ingredients

  • 180 grams crushed cereals
  • 100 grams unsalted butter melted
  • 50 grams granulated sugar

Cheesecake Filling Ingredients

  • 4 pieces large eggs
  • 200 grams granulated sugar
  • 400 grams sour cream
  • 150 grams coconut milk
  • 700 grams full-fat cream cheese
  • 5 ml Ubeness® Purple Yam flavoring and food coloring
  • pinch salt
  • crushed green candy lime pops


The Crust

  • Place a rack in the middle of the oven and preheat the oven to 347°F (175°C)
  • Using a food processor, pulse the cereals into crumbs.
  • Pour into a medium bowl and stir in sugar and melted butter until combined.
  • Line in a springform pan with baking paper, allot at least 2 inches allowance on top around the pan.
  • Firmly pat the mixture into the prepared pan.
  • Bake for 5 minutes then set aside while preparing the filling.

The Cheesecake Filling

  • Beat cream cheese, a pinch of salt and sugar in the bowl with a stand mixer or handheld mixer fitted with the paddle attachment at medium-high speed.
  • Then beat with the cream cheese until completely smooth.
  • Add the sour cream, Ubeness purple yam flavoring and food coloring, and then beat until fully combined.
  • At medium speed, add the eggs until blended. Do not overmix to avoid the cheesecake from deflating and cracking when cooling.
  • Wrap the bottom and sides of the pan with heavy-duty tinfoil then place the crust.
  • Pour filling into the prepared crust using a silicone spatula.
  • Carefully place the pan in the oven and bake for 34-45 minutes.
  • Turn off the oven and let the cheesecake sit, undisturbed, for 45 minutes inside the closed oven.
  • The cheesecake should still be a bit wiggly. Carefully remove from the oven, then cool cheesecake completely uncovered at room temperature for minimum 6 hours upto overnight.
  • Gently run a knife around the edge of the cake to loosen the cheesecake from the rim of the springform pan, then remove the rim. Cut into slices for serving. For neat slices, wipe the knife on each slice.Serve cheesecake with desired toppings. Store cheesecake in the refrigerator for up to 5 days.