12 Serves
321 Mins
Preheat your oven to 175°C and prepare a springform pan by greasing it lightly.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
67 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
29 mg / 420 mgPhosphorus
110 mg / 1,250 mgPotassium
201 mg / 4,700 mgSodium
423 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
11 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 gIn a mixing bowl, combine the graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the springform pan to form the crust.
Using a stand mixer, beat the cream cheese and sugar together until the mixture is smooth and creamy.
Add the eggs one at a time to the cream cheese mixture, followed by the ube extract, mixing on low speed until just combined.
Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.
Bake in the preheated oven for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow the cheesecake to cool completely on a wire rack before refrigerating for at least 4 hours.
8
g41
g14
g
French
British