Ube Basque Cheesecake
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!
Servings: 12 servings
Calories: 296kcal
Equipment
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
- 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
- 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
- Sift flour over cream cheese mixture using a fine-mesh sieve.⅓ cup all-purpose flour
- Beat on low speed until incorporated (15-20 seconds).
- 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.
- 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).
- 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.
Video
Notes
- 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.
- 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!
- 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.
- 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.
- 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.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Calories: 296kcal | Carbohydrates: 29g | Protein: 2g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 211mg | Potassium: 57mg | Fiber: 0.1g | Sugar: 27g | Vitamin A: 809IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 0.2mg