450g cream cheese (room temperature)130g sugar1-2 tsp ube extract (depending on preference)2 tbsp (18g) cornstarch1 tsp vanilla extract3 eggs180 ml heavy cream (can be replaced with coconut cream)1g salt60g purple yam

How to Make: Preheat the oven to 450 degrees Fahrenheit and line the bottom and sides of a 6x3 inch cake pan with parchment paper. Mix and lightly beat sugar, salt, and cream cheese (room temperature) together. Add ube extract, vanilla extract, and ube halaya, then mix well. Sift cornstarch flour and mix with heavy cream. Crack and mix 3 eggs into the cream cheese mixture.

After that, combine the thick cream mixture with the other dough. Then strain the mixture into the cake pan. Bake for 27-30 minutes or until the top is golden brown but still slightly wobbly. Turn off the oven and leave the door open for 10 minutes. Cool in the refrigerator for 6 hours or overnight (or it will not set).