UBE CHEESECAKE BARS

 Ube (OOH-bay) is a purple yam that's native to the Philippines. It's predominantly used in sweet breads and desserts because of its creamy texture and mildly sweet, earthy flavor. I like to describe the flavor as starchy with a light hint of vanilla and coconut. It's a unique ingredient and has become one of my favorites due to its incomparable color and taste!

Ube works amazing in this dessert because it's the perfect pairing to the dense, creamy, and rich cheesecake filling. And the crispy yet buttery graham cracker crust is a great textural contrast. These luscious Ube Cheesecake Bars are a must-have at your next holiday party, gathering, family dinner, or bake sale!

INGREDIENTS

▢1 cup graham cracker crumbs about 16 crackers

▢5 tablespoon unsalted butter melted

▢1 tablespoon white granulated sugar

▢⅛ teaspoon salt

Filling

▢16 oz full-fat cream cheese room temperature

▢1 cup white granulated sugar

▢¼ cup sour cream

▢1 teaspoon vanilla extract

▢¼ teaspoon salt

▢2 eggs

Ube Topping

▢⅓ cup ube jam

▢1 tablespoon hot water

▢¾ teaspoon ube extract

INSTRUCTIONS

Preheat oven to 350°F. Grease and line an 8x8 baking pan with foil or parchment paper.

Place graham crackers in a zip-top bag with as much air squeezed out as possible. Use a mallet, rolling pin, or pan to crush crackers into size of breadcrumbs. Alternatively, place crackers in food processor and pulse until crushed. Measure out 1 cup crumbs.

To a food processor, add cracker crumbs, melted butter, 1 tablespoon white sugar, and ⅛ teaspoon salt. Pulse until well-combined and mixture resembles wet sand. Pour into lined baking dish and press firmly onto the bottom. Bake for 10 minutes, then remove from oven and let cool. Turn oven temperature down to 325°F.

Using a handheld or stand mixer with a paddle attachment, beat cream cheese and 1 cup white sugar for 1-2 minutes, occasionally scraping sides of bowl. The mixture should be smooth and creamy.

Add the sour cream, vanilla, and salt. Mix until fully combined. Then add eggs, one at a time, beating until just barely incorporated. Make sure to not overmix the batter. Set aside for now.

In a medium bowl, whisk together ube jam and hot water until smooth. Add ube extract and ⅔ cup of the cheesecake batter. Mix to fully incorporate.

Pour the white cheesecake batter into the crust. Lightly tap against the counter to make sure it's even. Then use a spoon to place dollops of the purple batter on top, leaving a little space of white between each purple dollop. Use a chopstick or butter knife to make swirls, cleaning the edge once in a while for clean swirls.

Bake for 40-50 minutes or until the edges are set but the center is still soft and wobbly. Turn off the oven and let the cheesecake sit in the oven for 20 more minutes. Then remove from the oven and let cool to room temperature for 1 hour. Refrigerate until cold, at least 4 hours.

Carefully remove the bars out of the pan. Cut into 16 squares, cleaning the knife between each cut for clean slices. Refrigerate until ready to serve.

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