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    Home » Recipes » Ube Recipes

    Ube Basque Cheesecake

    by Jolina | Published: October 8, 2024 | Last Updated: October 8, 2024 | 4 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Pin for Ube Basque Cheesecake Easy Recipe.
    Pin for Ube Basque Burnt Cheesecake.
    Pin for Ube Basque Cheesecake Easy Recipe.

    Ube basque cheesecake is smooth, creamy and packed with the ube flavor you love. With its characteristic burnt exterior and a luxurious ube filling, it’s perfect for all your celebrations!

    (Are you a fan of basque or burnt cheesecakes? Try bibingka cheesecake. It’s unlike any bibingka you’ve ever had before. And these mini basque cheesecakes are so good!)

    Overhead shot of freshly baked basque cheesecake flavored with ube.
    Jump To hide
    Why you’ll love making this pinoy cheesecake recipe
    How to make
    Expert baking tips
    Recipe FAQs
    More cheesecake recipes
    Ube Basque Cheesecake

    Ube cheesecake is one of my most requested recipes ever and I love making it for my family and friends. 

    So once I learned how to make basque-style cheesecakes, it was only a matter of time before I made an ube version.

    And wow. Lemme tell you, this ube basque cheesecake is exceptional. 

    Easy to make, not as finicky as regular cheesecake, and absolutely delicious.

    Let’s get to it.

    Why you’ll love making this pinoy cheesecake recipe

    A whole ube basque burnt cheesecake showing the vibrant purple filling.

    If you’re already a fan of my ube halaya cheesecake, get ready to add another recipe to your list of must-try ube desserts to make. This basque burnt ube cheesecake is:

    • Easy to make. It’s less finicky to make than traditional cheesecakes; no water bath and no worrying about cracks.
    • Creamy and delicious. But it’s creamier and so delicious! It also has a nice hint of smokey flavor from the burnt exterior.
    • Feeds a crowd. A little goes a long way so this cake is perfect to serve during the holidays (Thanksgiving, Christmas, New Year’s Eve), on Easter, or any celebration. (Ube tarts and ube cheesecake bars are crowd favorites too.)
    • Perfectly purple! Have you seen that vibrant, happy purple color? It’s meant to be the most wonderful end to any meal.

    How to make

    Ingredients for ube basque cheesecake recipe with text overlay.
    (Featured products are not sponsored.)

    Like I mentioned, unlike other cheesecake recipes, we won’t need a water bath here. We also don’t need to worry about cracking. The more rustic it looks, the better!

    Ingredients

    You’ll need the usual cheesecake ingredients like all-purpose flour, sugar and eggs. A few things to note:

    • Cream cheese — you’ll need cream cheese available in blocks, not in tubs (i.e., spreadable). And for best results, use full fat.
    • Heavy cream — ideally, you’ll want to use cream that has a milk fat content of at least 36%. However, I’ve made this recipe with whipping cream (35%) when I couldn’t find heavy cream and that works well, too.
    • Ube extract — this is where all the ube flavor comes from. You can find it at Asian supermarkets and in Amazon. I always use the McCormick brand.

    Tools

    You’ll need a 10-inch springform pan and an electric mixer (handheld or stand mixer) for the smoothest mixture.

    Note that this recipe makes a lot of batter so if you have a small stand mixer like I do, watch carefully so that the batter doesn’t splatter all over your kitchen or overflow.

    Step-by-step photos

    Preheat oven to 400F. Line a 10-inch springform pan with 2 overlapping sheets of parchment paper, making sure the parchment comes up to at least 2 inches above the sides of the pan (the cheesecake will rise during baking).

    Sugar and cream cheese in a bowl.

    In large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on low-medium speed until very smooth (3-4 minutes). 

    Cream cheese mixture in a bowl.

    Remember to scrape the sides and bottom of your bowl.

    Eggs added to cream cheese mixture.

    Increase speed to medium and add eggs one at a time.

    Wet ingredients in a bowl.

    Ensure each addition is well blended before adding the next (15-20 seconds between additions). Again, remember to scrape your bowl.

    Cream and ube extract added to egg mixture.

    Reduce your mixer speed to medium-low then add heavy cream, salt, and ube extract. 

    Ube mixture in a bowl.

    Beat until combined (about a minute).

    Flour added to cheesecake batter.

    Sift flour over cream cheese mixture. Beat on low speed until incorporated (15-20 seconds).

    Ube basque cheesecake batter in a bowl.

    After scraping your bowl for any flour that might be stuck on the sides or bottom, continue to beat until your cheesecake batter is very smooth, homogenous, and silky (10-15 seconds).

    Cheesecake batter in a pan.

    Pour batter into prepared pan and bake for 45-60 minutes or until the sides are set but the middle is still jiggly.

    Freshly baked basque ube cheesecake wrapped in parchment paper.

    Increase oven temperature to 500F and bake for another 5-10 minutes or until you get that nice burnt exterior.

    Remove from oven, allow to cool slightly in the pan (the cheesecake will deflate as it cools), before removing from pan to cool completely.

    Expert baking tips

    Rich and creamy ube basque cheesecake on a plate.

    Easy and straightforward, right? Here are more tips for perfect ube basque cheesecake every time.

    • Start with room temperature ingredients. This ensures a smooth cheesecake batter.
    • Add eggs 1 at a time and beat for about 15 seconds or just until blended. Avoid over beating the batter because you don’t want to incorporate too much air into it.
    • Line pan adequately. Since this cheesecake has no crust, you’ll need to make sure you line your pan completely so that the batter has no chance to leak. The cheesecake will also rise so ensure your parchment paper comes up at least 2 inches from the edges of the pan.
    • Scrape your bowl. Scraping your bowl is important to ensure you don’t leave streaks of flour in your batter. They will show up as white specks in your purple cheesecake once it’s baked.
    • Do not over-bake. The center of the cheesecake is not supposed to firm up. If your cheesecake still looks pale after the recommended bake time, better to broil on high for about a minute to get that burnt look, while still maintaining that jiggly center.

    Recipe FAQs

    A slice of basque burnt ube cheesecake on a plate.
    What is a Basque cheesecake?


    A Basque cheesecake (or a burnt cheesecake) has a burnt and caramelized exterior and a rich and creamy interior. It originated from La Viña in Spain’s Basque Country, thus the name.

    And unlike traditional cheesecakes, a Basque cheesecake doesn’t have a crust.

    How can I tell when my ube basque cheesecake is done baking?


    Unlike regular cheesecakes, we’re not baking our ube basque cheesecake until it’s fully set.

    All we’re looking for is for the sides to set but the center to remain wobbly and jiggly. This is key to a creamy interior.

    It will continue to cook in the pan as it cools.

    Can I make basque ube cheesecake ahead of time? 


    Basque ube cheesecake can be made up to 2 days ahead. Cover and chill in the fridge. 

    Best served at room temperature but also delicious chilled.

    Can I use a regular cake pan?


    Cheesecakes are usually baked in a springform pan to make them easier to release.

    If you don’t have one, you can use a regular, same-sized cake pan and just lift the parchment up to release the cake. Do this carefully because basque cheesecakes are soft and fragile.

    More cheesecake recipes

    Love baking cheesecakes as much as I do? Check these out:

    • A slice of Biscoff cheesecake on a plate.
      Lotus Biscoff Cheesecake Recipe
    • Overhead shot of pistachio cheesecake with whipped cream and chopped pistachios.
      Creamy Pistachio Cheesecake
    • Apple Crisp Cheesecake with Salted Caramel and Pecan Apple Crisp Topping
      Apple Crumble Cheesecake Recipe
    • A slice of baked matcha cheesecake on a plate.
      Baked Matcha Cheesecake Recipe

    Happy baking!

    Did you make this ube basque cheesecake recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Basque cheesecake showing the vibrant purple ube filling.

    Ube Basque Cheesecake

    Author: Jolina
    Ube basque cheesecake is smooth, creamy and packed with the ube flavor you love. With its characteristic burnt exterior and a luxurious ube filling, it’s perfect for all your celebrations!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Cooling Time 15 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Dessert
    Cuisine Filipino
    Servings 12 servings
    Calories 296 kcal

    Equipment

    • Springform Pan
    • Stand Mixer
    • Hand Mixer

    Ingredients
     
     

    • 4 8-oz blocks cream cheese room temperature
    • 1½ cups granulated sugar
    • 6 pieces large eggs room temperature
    • 2¾ cups heavy cream can substitute with whipped cream, room temperature
    • 1 tsp salt
    • 4 tsp ube extract
    • ⅓ cup all-purpose flour

    Instructions
     

    • Preheat oven to 400F.
    • Line a 10-inch springform pan with 2 overlapping sheets of parchment paper, making sure the parchment comes up to at least 2 inches above the sides of the pan (the cheesecake will rise while baking).
    • In large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on low-medium speed until very smooth and no lumps remain (2-3 minutes). Remember to scrape the sides and bottom of your bowl (see note).
      4 8-oz blocks cream cheese, 1½ cups granulated sugar
      Sugar and cream cheese in a bowl.
    • Increase speed to medium and add eggs one at a time, ensuring each addition is well blended before adding the next (15-20 seconds between additions). Again, remember to scrape your bowl.
      6 pieces large eggs
      Eggs added to cream cheese mixture.
    • Reduce your mixer speed to medium-low then add heavy cream, salt, and ube extract. Beat until combined (about a minute).
      2¾ cups heavy cream, 1 tsp salt, 4 tsp ube extract
      Cream and ube extract added to egg mixture.
    • Sift flour over cream cheese mixture using a fine-mesh sieve.
      ⅓ cup all-purpose flour
      Flour added to cheesecake batter.
    • Beat on low speed until incorporated (15-20 seconds).
      Ube basque cheesecake batter in a bowl.
    • After scraping your bowl for any flour that might be stuck on the sides or bottom, continue to beat until your cheesecake batter is very smooth, homogenous, and silky (10-15 seconds).
    • Pour batter into prepared pan.
      Cheesecake batter in a pan.
    • Bake for 45 minutes or until the sides are set.
    • Increase oven temperature to 500F and bake for another 5-10 minutes or until you get that nice burnt exterior (see note).
      Freshly baked basque ube cheesecake wrapped in parchment paper.
    • Remove from oven, allow to cool slightly in the pan (the cheesecake will deflate as it cools), before removing from pan. 
    • Once completely cool, carefully peel away parchment from the sides of the cake, slice and serve.
      Overhead shot of freshly baked basque cheesecake flavored with ube.

    Video

    Notes

    1. Yield depends on how big or small you slice your cheesecake. This is a very rich cake and a little goes a long way. The estimated nutrition information is based on 12 servings.
    2. You’ll need to find ways to make your parchment paper fit your round pan i.e. fold it in places. This means it won’t lie flat so you won’t end up with a clean, smooth outer edge to your cheesecake. This is perfectly fine. Basque cheesecakes are supposed to look rustic!
    3. This recipe makes a lot of batter so if you have a small stand mixer like I do, watch carefully so that the batter doesn’t splatter all over your kitchen or overflow.
    4. Scraping your bowl is important to ensure you don’t leave streaks of flour in your batter. They will show up as white specks in your purple cheesecake once it’s baked.
    5. If your cheesecake still looks pale after the recommended bake time, try broiling it on high for 1-2 minutes. Watch it carefully though because you want a burnt look, not burned cheesecake.
    6. See post for more tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 296kcalCarbohydrates: 29gProtein: 2gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 64mgSodium: 211mgPotassium: 57mgFiber: 0.1gSugar: 27gVitamin A: 809IUVitamin C: 0.3mgCalcium: 37mgIron: 0.2mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

    More Ube Recipes

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    Reader Interactions

    Comments

    1. Feliza

      February 26, 2025 at 8:19 am

      5 stars
      First time making basque cheesecake kind of cheesecake and my kids loved it. We love all your ube recipes this one no exception

      Reply
      • Jolina

        February 27, 2025 at 10:47 am

        That’s awesome Feliza! Glad you and the kids love it 🙂

        Reply
    2. Estela

      December 18, 2024 at 10:27 am

      5 stars
      This was amazing!! Will be making again for Christmas. Happy holidays!

      Reply
      • Jolina

        December 19, 2024 at 8:21 am

        Glad you liked it Estela! Happy Holidays!

        Reply
    5 from 2 votes

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