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.
Going to try this this weekend! For the 1 1/2 blocks of cream cheese, you mean the standard 8 oz blocks of cream cheese right? 1 1/2, so about 12 oz?
Hi Sheri! Sorry for the delayed response. But you are right, 1 block will be the 8 oz ones. Thank you and enjoy!
Made this twice now, and it’s been an absolute hit for everybody who’s tried it! I subbed the flour with 1 to 1 gluten free flour (King Arthur) and it’s still perfect. My friends are getting married next month and they’ve asked me to bake a dessert, and I feel pretty confident about bringing three trays of this for their special day!
I am so happy to know that, Li! Thank you!
How many grams is 1 ½ blocks of cream cheese?
Hi Min. Its 375 grams 🙂 Happy baking!
Can Ibuse 8in springform pan?
Hi Grace. Yes, you can also use an 8 inch springform pan. Bake for 50-60 minutes at 400 F.