Ingredients
- 200 grams Oreo cookies, crushed
- 80 grams melted butter
- 500 grams cream cheese, softened
- 200 grams sugar
- 200 milliliters heavy cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup ube halaya
- Few drops of ube extract
- 150 grams white chocolate, melted
- 100 milliliters heavy cream
- Purple food coloring
- Whipped cream
- Oreo cookies
- Oreo wafers
- 2 tablespoons gelatin dissolved in hot water
Directions
Preheat oven to 160°C (320°F).
Crush Oreos into fine crumbs and mix with melted butter.
Press the crumb mixture firmly into the bottom of a springform pan.
Chill the crust in the refrigerator while preparing the filling.
Beat the cream cheese and sugar until smooth and fluffy.
Add the heavy cream, vanilla extract, and ube halaya to the cream cheese mixture.
Mix until just well combined.
Add the eggs one at a time, mixing gently after each addition.
Pour the filling mixture over the chilled Oreo crust.
Place the cheesecake pan in a water bath to prevent cracking during baking.
Bake for 60–70 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
For the topping, heat the cream and pour it over the white chocolate.
Stir until the white chocolate is completely melted and the mixture is smooth.
Add purple food coloring or extra ube jam for a more vibrant topping, if desired.
Pour the topping over the chilled cheesecake, allowing it to drip down the sides.
Pipe whipped cream swirls on top of the cheesecake.
Garnish with whole Oreo cookies and Oreo wafers.
Chill for 30 minutes before serving.
For a no-bake version, skip steps 1 through 20 (except crust preparation) and add 2 tablespoons of gelatin dissolved in hot water to the filling mixture (Step 6) to help it set before chilling.
Frequently Asked Questions
How long do I need to chill the Ube Oreo Cheesecake before serving?
After baking for 1 hour and 30 minutes at 160°C (320°F), the Ube Oreo Cheesecake requires substantial chilling for the best texture. Allow the cheesecake to cool completely at room temperature before transferring it to the refrigerator to chill for a minimum of 6 hours, or preferably overnight.
Can I substitute the Ube Halaya in this cheesecake recipe?
While the Ube Halaya is the signature flavor component, you can substitute it with another fruit curd or jam if needed, though the vibrant purple color will be lost. If substituting, ensure you use a similar volume (1 cup) to maintain the correct moisture and flavor balance in the filling.
What is the best way to prevent my Ube Oreo Cheesecake from cracking during baking?
To prevent cracking, ensure your cream cheese is fully softened and incorporate the eggs gently to avoid overmixing the batter. Baking at the specified 160°C (320°F) is the first step; using a water bath during the 1 hour 30 minute bake time is highly recommended for even, moist heat.
