Description
This ube basque cheesecake offers a delightful twist on a beloved classic, featuring an irresistible creamy interior and a signature caramelized, "burnt" top. It's surprisingly straightforward to make, requiring no water bath, and its rustic charm is part of its appeal. The vibrant purple hue and unique ube flavor make it a memorable dessert, perfect for special occasions or a cozy Sunday.
Ingredients
24 oz Cream Cheese (full-fat, softened)
1 cup Granulated Sugar
4 Large Eggs
1.5 cups Heavy Cream
2 tbsp All-Purpose Flour
0.5 cup Ube Halaya (purple yam jam)
1–2 tsp Ube Extract (for color and flavor boost)
1 tsp Vanilla Extract
Pinch Salt
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two sheets of parchment paper, crinkling them first to fit snugly. Let the paper extend well above the rim. This protects your ube basque cheesecake
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in heavy cream, ube halaya, ube extract, vanilla extract, and salt. Ensure the ube is well incorporated into your basque cheesecake mixture
- Sift in the all-purpose flour. Mix just until combined, avoiding overmixing. This prevents a tough ube basque cheesecake
- Pour the ube basque cheesecake batter into the prepared springform pan. Bake for 60-70 minutes, or until the top is deeply caramelized, almost burnt, and the center is still jiggly. This burnt effect is key for a genuine basque cheesecake with ube
- Remove the ube basque cheesecake from the oven. Let it cool completely on a wire rack at room temperature. Then, chill it in the refrigerator for at least 4 hours, preferably overnight. This firms up your ube basque cheesecake
- Once chilled, remove the ube basque cheesecake from the pan. Slice and serve this delightful ube basque cheesecake
Notes
Always use room temperature cream cheese and eggs; they mix more smoothly, resulting in a silkier ube basque cheesecake.
Do not overmix the batter once you add the eggs, as this can incorporate too much air and lead to cracks.
Embrace the "burnt" top; that caramelized crust defines an authentic basque cheesecake.
Trust the jiggle; the center of your ube basque cheesecake should still look undone when you pull it out. It will set beautifully as it cools.
Patience with chilling ensures a perfect ube basque cheesecake texture.
Store your ube basque cheesecake tightly covered in the refrigerator for up to 4-5 days. It tastes even better the next day as the flavors meld.
Basque cheesecake is typically served chilled or at room temperature; reheating is not recommended as it alters the texture.
For longer storage, wrap individual slices in plastic wrap and then foil, freezing them for up to 1 month. Thaw frozen slices in the refrigerator overnight before enjoying.
Substitutions: If ube halaya is unavailable, increase ube extract for stronger flavor and color. Greek yogurt or sour cream can substitute some heavy cream for a tangier cheesecake. Omit flour for a gluten-free variation (texture will be slightly softer).
Variations: Add shredded coconut to the batter for a tropical twist.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 20g
- Sodium: 240mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 180mg
Keywords: ube, basque cheesecake, purple yam, cheesecake, dessert, creamy, burnt cheesecake, Filipino dessert