Step 1

Make the crust. Grind the crackers or cookies in a food processor or place them in a zip lock, then use a rolling pin to crush them. Add the melted butter and mix until well combined. Use a measuring cup to pack it tightly in a spring-form pan with an acetate cake collar or (good quality) parchment paper. Refrigerate to let it set while making the Ube Cheesecake filling.

Step 2

Make the No-Bake Ube Cheesecake Filling. Add the milk or heavy cream to the white chocolate and microwave for a few seconds until it melts. Set it aside to cool. In a small bowl, whip the cream until medium-stiff peaks and set aside. In another bowl, cream the softened cream cheese until smooth. Add the Ube jam, sour cream, condensed milk, white chocolate ganache, and Ube flavoring. Mix until well blended.

Step 3

Strain the Ube Cheesecake filling (optional) for a smooth consistency. Gently fold the whipped cream until blended. Pour the Ube mixture into the prepared pan. Use a cake tester or skewer and swirl the Ube cheesecake filling to remove air pockets. Gently shake the pan sideways to level and even out the top.

Step 4

Refrigerate for at least 6 hours or overnight to let it set. Freeze for about an hour before removing the acetate or parchment paper and before slicing. To ensure a perfect clean slice.

Step 5

Serve it with Ube jam on the side or you can add this for topping. Add whipped cream if desired.