Prep Time: 15 m. • Cook Time: 1 h. • Chill Time: 8 h.
Serves: 8-12
Crust Ingredients:
1½ cups Graham Cracker Crumbs
½ cup Sweetened Shredded Coconut
6 Tbsp Unsalted Butter, melted and slightly cooled
Pinch of Salt
Ube Cheesecake Filling:
2 (8 oz) blocks Cream Cheese, softened
½ cup Granulated Sugar
5 oz Ube Halaya (Ube Jam), room temperature
¾ cup Sour Cream, room temperature
1 tsp Vanilla Extract
3 tsp Ube Extract
3 large Eggs, room temperature
Coconut Whipped Cream:
1 (14 oz) can Coconut Cream, chilled overnight
2 Tbsp Granulated Sugar
1 tsp Vanilla Extract
Instructions:
1. Prepare the Crust:
Place graham cracker crumbs, shredded coconut, melted butter, and a pinch of salt in a bowl. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of your Claypot, using the bottom of a flat measuring cup or spoon to compact and smooth the surface. Set aside.
2. Make the Filling:
In a large bowl, beat softened cream cheese and sugar until smooth. Add ube halaya, sour cream, vanilla extract, and ube extract. Mix until fully incorporated. Add eggs one at a time, mixing gently after each addition — avoid overbeating.
3. Assemble:
Pour the batter evenly over the crust in your Claypot. Tap gently on the counter to release air bubbles and smooth the top with a spatula.
4. Bake:
Place your Claypot (without lid) into a preheated 325°F oven. Optional: Place a pan of hot water on the oven’s lower rack to create steam and help prevent cracks in the cake. Bake for 45–55 minutes, or until the edges are set and the center jiggles slightly.
5. Cool Gradually:
Turn off the oven and crack the door open slightly. Leave the cheesecake in the oven (inside your Claypot) for 1 hour to cool slowly.
6. Chill:
Remove your Claypot from the oven and cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight.
7. Make the Coconut Whipped Cream:
Scoop only the solid cream from the chilled can of coconut cream (discard the liquid). In a mixing bowl, whip the coconut cream, sugar, and vanilla until soft peaks form.
8. Serve:
Top the chilled cheesecake with coconut whipped cream. Optional: Garnish with a swirl of ube halaya or a sprinkle of toasted coconut. Slice and serve directly from your Claypot.
Tips:
For cleaner slices, use a warm knife and wipe between cuts.
Don’t skip the cooling and chilling steps – they’re key to that smooth, creamy texture.
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