In this Filipino‑English cooking tutorial, Lesley Pascual‑Bartolo demonstrates how to make a vibrant ube (purple yam) cheesecake while sharing detailed techniques to keep the cake from cracking. She begins by preparing a graham‑cracker crust, crushing 1½ cups of crackers, mixing with light brown sugar (or white sugar) and melted unsalted butter, pressing the mixture into a 9‑inch springform pan, and pre‑baking it for 8‑10 minutes. She then softens two 8‑oz blocks of cream cheese, blends it with light brown sugar, evaporated milk (or cream/yogurt), calamansi juice, and eggs, emphasizing careful mixing to avoid over‑mixing and clumps. The filling is poured into the pre‑baked crust, the pan is wrapped in foil, and the cheesecake is baked in a water bath at 350 °F for about 40 minutes, followed by a gradual cooling method (door slightly ajar, then an hour in the oven) to prevent sudden temperature changes that cause cracks. After cooling, the cake is chilled overnight. Lesley finishes the dessert with a thick homemade ube halaya topping, explaining why it should be spread carefully to preserve the cake’s structure. Throughout, she offers practical tips—such as adjusting the filling ratio for a thicker cake, using a springform pan, and the importance of the foil‑wrapped water bath—and ends with a call to subscribe and follow her on social media.
Chapters
Mm. Uson ouson ube pandesal na yon, kaya naman na inspire ako na gumuwana sa really ko ube creation, pero ube cheesecake na man. Unahin muna natin gawin ang ating crust, so meron tayong 1½ cups or 150 grams or about 10 pieces na graham crackers. Con graham crackers ang gagamitin nyo, shamper kaya lang muna sha i-crush, pedi sha mano mano, pedi using food processor, pero mas madali con bibilina lang kayo non-crushed graham na katapalan. 1/4 cup or 50 grams of light brown sugar. Light brown sugar, kasi mas mura ang light brown sugar. Pero kung mas prefer niyo ang white sugar, or kung white sugar meron kayo, peding peding yung palit 1:1 ang substitution. So 50 grams of light brown sugar is to 50 grams of white sugar. That's halu in lang natin eto. Hanggang maguing well combined. Eto 'n process na pagagawa 'nyo ng crust, pwede niyo syang gawin sa food processor den. Pwede nanaating idagdag ang 5 tablespoons or 70 grams na unsalted butter, melted. Kung sa food processor 'nyo to gagawin, kahit wag 'nyo na i-melt yung butter direkto na 'don. Minelt lang natin sha para mas madali syang. Halo, make sure lang na moisten lahat ng Graham crackers. So moisten lahat, then transfer sa ating pan. Ang gagamitin natin ay isang 9-inch springform pan o yung natatangal yung hilaleng, kasi mas madalito pag gumagawat ay ng cheesecake. Graham crust. Grease your pan. The butter in your crust is enough. You can use your hands. Okay, tapos spread out lang natin sha as evenly as we can. We can use the bottom of this measuring cup para i-flatten out yung ating crust at i-sig sig din sha. Bake lang natin to for about 8 to 10 minutes para medio mag-form sha. Bago natin i-lagay yung filling. So after we baked our crust, we will now prepare our filling. We will need 16 ounces or 2 blocks of cream cheese. We will properly soften the cream cheese, so about 30 minutes. We will leave it in the refrigerator for 1 hour. We will mix it again. We will do this so that we will be more secure that it will be smoothly blended or mixed. Because if there are clumps, there is a tendency that and mix pa nang mas matagal, at kapag na overmix sha, ang mga iyare magkakrakyung ta as na inyong resulting na cheesecake. So dagdag ng natin na adding 3/4 cup or 150 grams na light brown sugar, tapos ibit lang natin to hanggang magin smooth about 2 minutes. Scrape lang natin yung sides, pa-siguratuhin na uniform yung ating blending. Ayan, so at this point, pedi natin itagdagang ating 1/4 cup. 1/2 teaspoon of evaporated filled milk. So evaporated filled milk, not evaporated creamer. You can substitute this with all-purpose cream or yogurt. Then 1/2 teaspoon of calamansi juice. So it will add extra flavor to your cheesecake, but it will not make it sour. Just mix it well. So about 30 seconds, yon. Scrape mo na natin yung sides, bago natin itagtag yung next ingredient. Na yon, dagdag na natin ating egg, one at a time lang mo na. Bitolet, hanggang maguing well combined. Again, wag mag overmix. So once yon na combine na sha, stop na. Scrape ko lang ulit yung sides. Bago natin sha, I beat for the last time para masigurado lang na talagang well combined na sha. Di lang palay yung sides ha, pati yung ilalim. Okay lang, scrape nyo rin. Okay, okay, so ito na yung ating pre-baked na crust. So about 10 minutes after na tirangal ko na sa oven kaya kayang ko na shang hawakan. Magunatin transfer yung filling, legan mo na natin ang foil all around itong ating pan. So bakit ylang na foil? Kasi para i-avoid yung cracks at aas ng inyong cheesecake, iluluto natin siya gamit ng water bath. So since ito a springform pan, at hindi siliyado yung hilal Kailangan natin i-cover ng foil para hindi pa suken ang tube. So once amalagan natin ng foil all around, pedi natin i-transfer yung ating filling. So itong cheesecake na 'to hindi siya ganun ka kapal ha. Kung gusto niyo nomas makapal na cheesecake, pedi niyo siyang i-double or 1.5 yung recipe ng filling. Na banggit ko ka niya na iluluto natin siya gamit ng water bath. So ano ba yung water bath? Basically Koalan kayo ng pan na mas malake kese dun sa inyo, cheesecake pan, tapos i fill up ito ng water hanggang sa 1 inch tall. Okay, susakan nyo ito isalang ayon sa oven na preheated na to 350°F. Hiya, so ito na ang adding na luto na cheesecake. Ito ay nasa oven for about 40 minutes. After 40 minutes, ang ginawa ko para lang sigurado sigurado na hindi makakrak ang cheesecake. Ay pinataiko yung oven, tas binakos ko ng bahagya yung pintoan, tapos inalaoko lang na magstay do nyong cheesecake for about an hour. Yung isa pa ka-sinkos ng pakrak ng cheesecake, ay yung bigla ang pagbabago ng temperature. So from the oven at 350°F, tapos biglamo ilalaba sha at room temperature. So malaking malaking yung temperature difference non. Itoy na completely cool na rin, tapos na chill na rin sha saref. Actually, naloko na sha saref for overnight. Ayan, bilang tapping, meron tayong ube halaya homemade. Meron ako 'n recipe for this. Meron ako 'n blog post about it, although wala pa 'n video. Palano ko palang nagumawanan video for it, pero sobrang sarap nito. Shempre puro Gawang bahaya, ang hirap makahanap ng puro na ube halaya sa labas. Pero kung kayo talaga ang gagawin, mahaka-sigurado kayo sa quality. Since very thick ang ating ube halaya, hindi ko siya pweding ilagay tapos i-spread out ito kasi masisira yung ating cheesecake. So ang gagawin ko, ko aho na tapos flatten ko na sha. Thick mananatin. Mmm, sarap. So brown, creamy, no onion cheesecake. Creamy and smooth. Tapos, lumalaban din sa lasa na. Yung ube, this is yung ube. Lumalaban din doon sa lasa no pinaka cheesecake mo. Yung meron siyang parang smoky, sarap na flavor, matamis, milky. So, perfect combination eto. Hindi madalas na ginagawa pero actually na pagandang flavor combination cheesecake. Just leave a comment below. 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