A confession: I almost shed a tear when I used up the last of my ube jam for this cheesecake recipe. But one bite, and I knew it was worth it.
The ube jam is vivid purple, dark and dense, so thick that one tablespoon feels hefty. It’s creamy and tastes subtly nutty, perfectly complementing sweet cheesecake.
Ube jam, or halaya, is purple ya...
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