Step 1

Preheat oven to 400 degrees F (204 degrees C).

Step 2

Line a 9 inch springform pan by covering it with 2 pieces of parchment paper. Make sure the parchment paper extends 1-2 inches out of the pan. This will help you remove the cheesecake.

Step 3

Using a stand mixer or hand mixer, whisk cream cheese and sugar together until well combined.

Step 4

Add the eggs and mix until smooth.

Step 5

Add the ube halaya, ube extract, vanilla extract, and salt. Mix until combined.

Step 6

Finally, add the heavy cream and all purpose flour. Mix until combined.

Step 7

Pour the batter into the prepared springform pan.

Step 8

Bake for 60-65 minutes until the cake is cooked through. To check if it's done, shake the cheesecake and if it jiggles like jello, it is done.

Step 9

Let the cheesecake cool down at room temperature for 1 hour and then place in the fridge to set for at least 3 more hours. This cheesecake tastes best if it sets in the fridge overnight.