Ube Basque Cheesecake is a special version of an ube cheesecake, with the burnt top and rustic look adding so much character and flavor. Try making one and you will be all for it!
This past holiday season has once again proven how much I love baking in my life. I took a week off from the blog and social media, to rest and reset. But still, I just had to bake. Every day I had the itch to bake. I love the thrill of waiting by the oven, and I love eating the baked goods too. I realized I have not really baked much last year, because of other work projects, the baby and the move.
So this year, I am excited to post more often here on the blog. I can’t wait to post new baking recipes and some simple recipes for savory meals too. I love this blog, and I love how it is like living a dream for me. And I love how you, even for just a few minutes a day, drop by and read a post or two. Hey, thank you! This year, our first baked good is this Ube Basque Cheesecake.
What is Ube Basque Cheesecake?
- Basque Cheesecake has trended in the last couple of years, and yes, I am a late bloomer 🙂 Basque Cheesecake is also referred to as “burnt” cheesecake because, unlike a regular cheesecake, the exterior of a basque is dark and caramelized. It also has no crust.
- Because the exterior is “burnt”, the flavor is deep and and kind of toasted, like eating a leche flan with caramelized top. Basque cheesecake is baked over high temperature of 400 F for 60 minutes. The robust, burnt exterior gives a nice contrast to the light and creamy texture inside.
- This Ube Basque Cheesecake has ube halaya in it, and for a boost of color and flavor, a teaspoon of liquid ube flavoring is highly recommended.
Making Ube Basque Cheesecake
Beat the Cream Cheese and Sugar. The cream cheese should be softened so take it out of the fridge ahead of time.
Add the Ube Halaya. The ube gives a slight note of earthy ube flavor. You can use homemade ones or the ones sold commercially in jars.
Beat in Eggs One at a Time. Scrape the sides of the bowl as needed.
Add the Flour Mixture. Combine flour and salt, and add it to the mixture. Beat the mixture until it is free of any streak of flour.
Add the Whipping Cream. Start beating on low speed and mix until the cream is combined with the rest of the batter. Then beat in the ube flavoring.
Pour and Bake. Bake the burnt cheesecake for 60 minutes at 400 F. Then turn the oven temperature up to 425F and bake for 6-10 minutes more or until the top is deeply brown and the middle is slightly jiggly.
Tips and Notes
- Note that the Ube Burnt Cheesecake will lose its height as it cools.
- It is also important to let the cheesecake cool completely before slicing. The cake will continue to set as it cools down, and slicing it while it is still warm will not give you neat sturdy slices.
- To store, keep it in an air tight container in the fridge for up to 5 days.
More Ube Recipes
- 1 ½ blocks of cream cheese, softened
- 1 cup ube halaya
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1 cup whipping cream
- 1 teaspoon of liquid ube flavoring, optional
- Preheat the oven to 400 F. Lightly grease the insides of a 7 inch spring form pan. Line it with parchment paper that extends up the rim with an overhang of about 2 inches.
- Using an electric mixer, beat the cream cheese and sugar until creamy and smooth. Beat in the ube halaya until incorporated. Scrape the sides of the bowl as needed. Beat in the eggs, one at a time. Combine flour and salt and add them to the mixture. Beat briefly just until the mixture is smooth.
- Add the cream, and starting at low speed, beat the mixture until the cream is incorporated. Add the ube flavoring, if you are using and beat until the color is uniform.
- Pour the mixture onto the prepared pan. It will be almost full. Carefully place the pan in the center of the oven. Bake at 400 F for 60 minutes, then turn the heat up to 425 and bake for 6-12 minutes more, or until the top is deeply browned and the center is slightly jiggly.
- Let the Ube burnt cheesecake cool at room temperature for about 4 hours. It should be completely cool before slicing. Once cool, loosen the sides of the springform pan and gently peel the parchment from the sides of the cheesecake. Store leftover ube basque cheesecake in a tight container with a lid in the fridge for up to 5 days.
The color of your cheesecake will vary greatly depending on how deep is the color of your ube halaya. If your cheesecake batter turned out very pale, add 1 teaspoon or more of ube flavoring to boost the color.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 140Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 73mgSodium: 132mgCarbohydrates: 11gFiber: 0gSugar: 9gProtein: 3g