INGREDIENTS

1 cup crushed graham crackers
2 tbsp sugar
⅓ cup melted butter
2 bars – 8oz cream cheese at room temperature
½ cup Angel Condensada
3 tbsp Angel Evaporated Filled Milk
1 ½ tbsp gelatin powder
2 tsp ube extract

PROCEDURE

1. Line 9-inch square metal baking pan with parchment paper, leaving 1-inch (2.5 cm) of parchment on all sides; set aside.
2. In a bowl, stir crushed grahams and sugar until combined; stir in melted butter. Press mixture into prepared pan; transfer to freezer until set, about 30 minutes.
3. Using an electric hand mixer, beat cream cheese until smooth; add condensed milk.
4. In a heat-proof bowl, add Angel Evaporated milk warm in the microwave for 5 seconds and add gelatin powder. Mix well until gelatin is melted completely. Quickly add into the cream cheese mixture.
5. Get ¼ of the cream cheese mixture and add the ube extract. Mix well until combined.
6. Spread the remaining mixture over crust, smoothing top and gently swirl the ube-cream cheese mixture on top to form a marble effect. Refrigerate for 3 hours or up to 24 hours or until set.
7. Cut ube cheesecake bars and serve.