I've made a lot of ube desserts - ube ice cream, ube pancakes, ube pandesal, ube muffins - but this one might be the most impressive-looking for how little it actually asks of you. Ube basque cheesecake is five ingredients, one bowl, and about 45 minutes in a hot oven. The result is a deeply purple, caramelized cheesecake with a creamy center that tastes like the best parts of ube and cheesecake at the same time. No crust, no water bath, no fussing. Just mix, strain, bake, and wait for it to chill overnight. The waiting is the hardest part.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Jump to:
What is Basque Cheesecake?
Also called burnt cheesecake, Basque cheesecake originated at La Viña restaurant in San Sebastián, Spain, where chef Santiago Rivera created it in 1990. It has since taken the world by storm and for good reason.
Unlike traditional cheesecakes, there's no crust, no water bath, and no fussing. It's baked at high heat until the top is deeply caramelized and almost burnt-looking, while the center stays creamy and custardy. The rustic, slightly sunken look? Completely intentional, imperfect is the whole aesthetic.
What is Ube?
Ube (pronounced OO-beh) is a purple yam native to the Philippines. It's a staple in Filipino desserts - ube halaya jam, ube pandesal, ube ice cream, ube cake - and has become widely popular outside the Philippines in recent years.
The flavor is mild and sweet with vanilla and slightly nutty undertones. It doesn't taste like regular yam or sweet potato - it's subtler, more floral, less starchy. That gentle flavor is exactly why it works so well in a creamy cheesecake batter.
Ingredients
- Cream cheese - Use block-style, full-fat cream cheese only. Philadelphia is the standard recommendation and what most Basque cheesecake recipes are developed around. Do not use spreadable cream cheese from a tub - it contains emulsifiers and extra ingredients that prevent the cheesecake from setting correctly. Take it out of the fridge at least an hour before baking so it's fully at room temperature; cold cream cheese will leave lumps no matter how long you beat it.
- Sugar: Plain granulated white sugar. Balances the tanginess of the cream cheese and helps with caramelization on the top surface.
- Eggs: Added one at a time. Eggs give the cheesecake structure and richness and are responsible for the custardy center texture. Use them at room temperature, same as the cream cheese
- Heavy Cream: Thins the batter and adds the rich, creamy texture that makes basque cheesecake different from a dense New York-style cheesecake. Don't substitute with half-and-half or milk - the fat content matters for both texture and the way the batter bakes.
- Ube extract / ube flavoring: The amount is flexible since extract brands vary in intensity. Add 2 tablespoons, mix, assess the color, and add more if needed.
See recipe card for quantities.
What You'll Need
- 9-inch springform pan
- Parchment paper (enough to line the pan with 2-3 inches of overhang)
- Stand mixer or handheld electric mixer
- Fine mesh strainer or sieve
- Large mixing bowl
How to Make Ube Basque Cheesecake
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy then add the eggs one at a time. Mix ube extract into the heavy cream until well combined.
- Gradually pour in the ube-flavored heavy cream into the batter. Mix until smooth and evenly combined. Strain to make sure there are no lumps.
- Line the bottom and sides of a 9-inch round cake pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Pour the cheesecake batter into the prepared cake pan.
- Place the cake pan in the 410°F preheated oven and bake for 40-45 minutes, or until the cheesecake is set and the top is lightly browned and caramelized.
- Let it cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight to firm up.
Troubleshooting
- The center didn't set / it's too runny: It needed more time. The jiggle test is your guide - edges should be fully set and puffed, only the very center should wobble. Next time, add 5 minutes and check again. Also make sure your oven is calibrated.
- The top didn't brown / caramelize: The oven temperature was too low, or the cheesecake was on a rack that was too low in the oven. Center rack at 410°F is the target. If your oven runs cool, go to 425°F.
- The cheesecake has lumps: The cream cheese wasn't fully at room temperature before beating, or it wasn't beaten long enough before adding the other ingredients. The straining step catches most of this, but starting with soft cream cheese is the real fix.
- The color is too pale / not purple enough: Ube extract brands vary widely in strength. Add more extract a teaspoon at a time. The batter should be a vivid, deep purple before baking - it lightens slightly in the oven.
- It deflated too much / collapsed: Some deflation is normal and expected. If it collapsed significantly, it may have been overbaked (the edges were too set before the center finished) or the oven temperature was too high and it baked unevenly. Next time, check at 38 minutes.
- My parchment paper started to char: Most parchment paper is rated to 425°F. At 410°F you shouldn't have an issue, but trim any large excess that sticks up well above the cheesecake batter - the exposed paper edges are what char, not the parts in contact with the batter.
Variations
- Ube and Matcha Cheesecake: Swirl some matcha into the batter for a beautiful green and purple contrast and a touch of earthiness.
- Ube and Coconut Cheesecake: Add shredded coconut to the batter for a tropical flair.
- Chocolate Ube Cheesecake: Drizzle melted chocolate over the top or swirl it into the batter before baking for a rich chocolatey twist.
- Ube Pandan Cheesecake: Combine ube with pandan for a Southeast Asian-inspired flavor fusion.
- Matcha Basque Cheesecake: Add matcha powder for a green tea and ube flavor combo.
- Mini Basque Cheesecakes: Use muffin tins for individual servings.
How to Store Leftovers
Store leftover Ube Basque Burnt Cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap for up to 2 months.
Storage
Refrigerate in an airtight container or covered with plastic wrap for up to 5 days. The cheesecake actually improves slightly on day two as the flavors meld and the texture evens out.
To freeze: slice individually, wrap each slice in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge, then let come to room temperature for 20-30 minutes before serving.
Recipe FAQ
It's strongly recommended. The removable sides make it possible to release the cheesecake without damaging it. If you don't have one, a regular 9-inch cake pan lined completely with parchment (with plenty of overhang on all sides for lifting) can work - just be very careful removing it.
This is normal for Basque cheesecake and not a sign anything went wrong. The center is intentionally underbaked to stay custardy, so it sinks as it cools. The final chilled cheesecake will have a slightly sunken center - that's exactly right.
Yes. Use 3-4 tablespoons of ube halaya beaten into the cream cheese at the beginning. The flavor will be more natural and the color slightly less vivid. For the best result, use both: halaya for flavor, extract for color. Reduce sugar slightly since halaya is sweetened.
Ube extract brands vary significantly in strength. Add more extract a teaspoon at a time until you reach the color you want. The batter should look deeply purple before baking.
Yes, and it's better for it. Make it the day before, refrigerate overnight, and serve the next day. The texture and flavor improve significantly after a full night in the fridge.
It was overbaked. Basque cheesecake should come out of the oven with the center still visibly jiggly. Also make sure to rest it at room temperature for 20-30 minutes before serving - straight from the fridge it's denser than it should be.
Yes. The dark brown top is the goal, not a mistake. The caramelized surface is where the complex, slightly smoky flavor comes from - it's what makes basque cheesecake different from every other cheesecake.
McCormick Ube Flavor and Butterfly brand are the most widely available in the US. Both work well. Find them at Filipino grocery stores (Seafood City, Island Pacific), Asian grocery stores (99 Ranch, H Mart), or online through Weee! or Amazon.
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Creamy Ube Basque Cheesecake (5 Ingredients)
Equipment
- 1 springform pan (9 inch)
- parchment paper
- mixing bowls
- measuring cups and spoons
- electric mixer
Ingredients
- 1 cup sugar
- 3 cups cream cheese room temperature
- 5 pcs whole eggs room temperature
- 1 cup heavy cream
- 3 tablespoon ube flavoring (add more to achieve the desired color)
Instructions
- Preheat Oven: Preheat your oven to 410°F. Line the bottom and sides of a 9-inch (23 cm) round springform pan with parchment paper, ensuring some overhang on the sides for easy removal.
- Mix Cream Cheese and Sugar: In a large mixing bowl, combine the cream cheese and sugar. Use a stand mixer or handheld electric mixer to beat the mixture until smooth and creamy.3 cups cream cheese, 1 cup sugar
- Add Eggs: Add the eggs to the cream cheese mixture one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.5 pcs whole eggs
- Combine Ube Flavoring with Heavy Cream: In a separate bowl, mix the ube flavoring with the heavy cream until well combined. The ube flavoring can be ube extract, ube powder, or mashed cooked ube.3 tablespoon ube flavoring, 1 cup heavy cream
- Combine All Ingredients: Gradually pour the ube-flavored heavy cream mixture into the cream cheese mixture while mixing on low speed. Continue mixing until all ingredients are well combined and the batter is smooth.
- Strain the Batter: To ensure there are no lumps in the batter, strain it through a fine-mesh sieve or cheesecloth into a clean bowl. This step will result in a smoother texture for your cheesecake.
- Line Pan with Parchment and Pour Batter: Line the prepared springform pan with parchment paper, then pour the strained batter into the pan. Use a spatula to spread the batter evenly.
- Bake: Place the pan in the preheated oven and bake the cheesecake for 40-45 minutes, or until the top is deeply golden brown and the center is set with a slight jiggle.
- Cool and Refrigerate: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to firm up before serving.
- Serve: When ready to serve, carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy your delicious Ube Basque Cheesecake!
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Opt for high-quality cream cheese, eggs, and heavy cream for the best flavor and texture.
- Ensure that your cream cheese and eggs are at room temperature before mixing to ensure a smooth and creamy batter.
- Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Bake the cheesecake at a high temperature (around 410°F ) to achieve that signature caramelized top and creamy interior.
- A springform pan makes it easy to remove the cheesecake without damaging its delicate texture.
- Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation from forming on the surface.
- For the best flavor and texture, chill the cheesecake in the refrigerator for several hours or overnight before serving.
