For the Crust

  • 5 sleeves Graham Crackers
  • 1 ½ cup unsalted butter melted
  • 1/2 cup light brown sugar
  • 1 pinch salt

For the Cheesecake

  • 2 pounds cream cheese room temperature, 4 packages
  • 1/3 cup sour cream
  • 1/4 cup sweetened condensed milk
  • 1 tbsp fresh lemon juice
  • 1 pinch salt
  • 1/3 cups sugar
  • 1 ½ cups Ube Halaya Purple Yam Jam
  • 2 tbsp Ube extract
  • 3 tbsp powdered sugar
  • 1/2 cup whipping cream

Coconut whipped cream

  • 1 can of coconut milk
  • 1 tbsp of powder sugar
  • 1 tsp Vanilla Extract
  • 1/2 cup whipping cream


For the Crust:

  1. Add Graham crackers and salt to your food processor and pulse until broken into small pieces. Add brown sugar and then pulse until mixed in completely.
  2. Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
  3. Transfer mixture to your 10″ springform pan and spread out with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it’s shape after cutting. Place in the freezer to chill while the filling is made.

For the Coconut whipped cream:

  1. Chill the can of coconut milk for 1 day before. The full fat coconut cream will separate from the water in the coconut milk or coconut cream. It will accumulate at the top and harden.
  2. Before opening the can, chill a bowl and the beaters of your electric mixer for about ½ hour. Open the can and scoop out only the hard coconut cream that should have settled on top*. Add the hardened cream to your chilled bowl. The remaining clear liquid can be used in, baking, smoothies, or discarded.
  3. Using a mixer, whip the coconut cream with powder sugar, vanilla extract and whipping cream.
  4. Place into the fridge until you are ready to use.

For the Filling:

    1. Add room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
    2. Add the granulated sugar to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
    3. Mix in sweetened condensed milk, ube jam, ube extract ,and lemon juice then add sour cream, and mix well. Scrape the bowl down and mix until completely smooth.
    4. In a separate bowl add the cream then whip until semi-stiff peaks form. Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well mixed.
    5. Pour the batter into the 10-inch springform pan.
    6. Chill the cheesecake overnight for best results. It’s on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it’s in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
    7. You can garnish the cake with desired toppings such as dollops of whipped cream and coconut flakes.