Ube Cheesecake

Preheat the oven to 325 degrees F (165 degrees C). Lightly spray a 9-inch springform pan with cooking spray. Wrap the outside of the pan in a double layer of heavy-duty aluminum foil, ensuring it reaches all the way up the sides. (Prep Time: 5 minutes)

Prepare the Crust: In a bowl, stir together graham cracker crumbs, melted butter, granulated sugar, and salt until thoroughly combined. Press the mixture firmly onto the bottom of the prepared springform pan. (Prep Time: 10 minutes)

Bake in the preheated oven until set and lightly golden, about 15 minutes. Transfer to a wire rack and let cool for 20 minutes. (Cook Time: 35 minutes)

Prepare the Filling: With a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until creamy and smooth, about 2 minutes. Add sugar and beat until combined, then add ube jam and heavy whipping cream, beating just until no streaks remain, stopping to scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating on low just until combined after each addition. Add ube extract, vanilla extract, and salt, and beat on low until just combined. Pour the filling into the cooled crust. (Prep Time: 20 minutes)

Place the springform pan in a large roasting pan. Add hot water to the roasting pan to reach halfway up the sides of the springform pan. (Prep Time: 5 minutes)

Return to the preheated oven and bake until the center is almost set but still slightly wobbly, 55 to 60 minutes. Turn off the oven, and let the cheesecake stand in the oven, with the door ajar (about 3 inches), for 1 hour. (Cook Time: 115 minutes)

Remove the cheesecake from the roasting pan and place it on a wire rack. Remove the foil from the outside of the pan, and cool the cheesecake to room temperature, about 1 hour. Cover with plastic wrap and transfer to the refrigerator to chill completely, at least 8 hours or up to 24 hours. (Chill Time: 9-25 hours)

Prepare the Ganache: Place white chocolate chips in a medium heat-proof bowl. Heat heavy whipping cream in a small saucepan over medium heat until steaming, then pour over the chocolate. Let stand for 1 minute, then whisk until the chocolate is melted and smooth. Add ube extract and whisk to combine. Set aside to cool until thickened, about 15 minutes. (Prep Time: 20 minutes)

Run a knife around the outer edge of the cheesecake to loosen it from the sides of the pan. Remove the sides of the pan. Transfer the cheesecake to a serving plate or platter. Pour the ganache over the top of the cheesecake, letting it drip off the sides. Transfer to the refrigerator and chill until set, about 20 minutes. (Chill Time: 20 minutes)