Soften the cream cheese – Make sure your cream cheese is at room temperature (this is KEY for smooth filling with no lumps). In a large bowl, beat the cream cheese with an electric mixer until completely smooth and creamy. Scrape down the sides as needed.
Add the [translate:ube]] – Add 1 cup [translate:ube halaya]] to the cream cheese and mix until fully combined. The mixture will turn a beautiful purple color. Add condensed milk, lemon juice, and vanilla extract. Mix until well combined and smooth. No lumps.
Whip the cream – In a separate bowl, whip the heavy cream using an electric mixer on medium-high speed until soft peaks form (when you lift the beaters, soft peaks should form but curl over). Don't overwhip or you'll get butter.
Fold it together – Gently fold the whipped cream into the [translate:ube]] mixture in two parts. Use a spatula and fold gently to keep the airiness. This is what makes the cheesecake light and creamy instead of dense.
Prepare the gelatin – In a small bowl, sprinkle gelatin powder over 2 tablespoons hot water. Stir and let it sit for 1 minute to bloom, then stir until completely dissolved. Cool for 1–2 minutes so it's not too hot.
Add the gelatin – Pour the cooled gelatin into the cheesecake mixture and mix gently but thoroughly until fully combined. This is what helps it set without baking.
Pour and chill – Pour the filling over the prepared crust and smooth the top with a spatula. Refrigerate for at least 6 hours, or overnight for best results. The longer it chills, the better it sets.
Serve – Run a hot knife around the edges of the springform pan to loosen, then carefully remove the ring. Top with fresh blueberries, whipped cream, or a drizzle of [translate:ube halaya]] if you want extra [translate:ube]] vibes.
⏱️ Total Time: About 30 minutes active + 6+ hours chilling (mostly passive)
Pro Tip: Room-temperature cream cheese = smooth, lump-free filling. Cold cream cheese = lumpy nightmare. Let it sit out for an hour.
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