This 5-ingredient Ube Basque Cheesecake is a dreamy fusion of rich creaminess and earthy sweetness. With its signature caramelized top and vibrant purple hue, this dessert is as stunning as it is easy to prepare. Whether it’s for a special occasion or an everyday indulgence, you’ll fall in love at first bite!
Love this? You’ll want to check out my salted caramel basque cheesecake or other ube halaya treats.
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Ube and cheesecake – a match made in dessert heaven! Ube, with its naturally sweet, earthy flavor, takes this cheesecake to the next level.
Ube runs through my veins – I always have a stock of ube halaya in my freezer, ready for when inspiration strikes.
I've incorporated ube into so many of my favorite treats. From ube ice cream to crispy ube turon, ube cassava cake, ube muffins, and even ube pancakes, it's a flavor I can't get enough of. And this Ube Basque Cheesecake? It’s the ultimate ube creation for when I want to impress with minimal effort!
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Why You'll Love This Recipe?
- Only five simple ingredients! 🖐️
- The creamy richness of cheesecake with the unique sweetness of ube.
- No need for a water bath – Basque cheesecakes are fuss-free.
- Caramelized top with a creamy, almost custard-like center.
- The perfect make-ahead dessert for parties and gatherings.
What is Basque Cheesecake?
Basque cheesecake, also known as “burnt cheesecake,” hails from Spain's Basque region. Its rustic, caramelized top defines it.
Unlike regular cheesecakes, Basque versions don’t require a crust or water bath. They’re meant to be imperfectly perfect. Adding ube gives this classic a playful and flavorful twist.
🥘Ingredients
- Sugar: Adds sweetness to balance the tanginess of the cream cheese and richness of the ube.
- Heavy Cream: Creates a luxurious, creamy texture.
- Cream Cheese: The star of any cheesecake, bringing rich, tangy flavor.
- Eggs: Helps bind the ingredients together and adds a lightness to the texture.
- Ube Flavoring: For that vibrant purple color and signature ube taste. You can also use ube halaya for an extra layer of flavor.
See recipe card for quantities.
Substitution and Addition
- Coconut Cream: Use instead of heavy cream for a dairy-free version with a tropical twist.
- Greek Yogurt: Substitute half the cream cheese with Greek yogurt for a lighter, tangier cheesecake.
- Ube Halaya: If you prefer a more natural flavor, use ube halaya instead of ube flavoring.
- Vanilla Extract: Add a splash of vanilla to complement the ube’s sweetness.
- Lemon Zest: For a touch of citrus that brightens the flavors even more.
🔪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.
📖Variations
Here are some variations for Ube Basque Cheesecake:
- 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.
What to Serve with This?
- Fresh Berries: A handful of fresh raspberries, strawberries, or blueberries brings a bright, tart contrast to the rich cheesecake.
- Coconut Whipped Cream: Light and fluffy, it pairs beautifully with the ube’s earthy sweetness.
- Mango Slices: The tropical flavor of fresh or frozen mango complements the ube perfectly.
- Ube Ice Cream: Double the ube for true ube lovers – serve with a scoop of homemade or store-bought ube ice cream!
- Coffee: The bitterness pairs beautifully with the sweet and tangy cheesecake.
- Toasted Almonds: Sprinkle over for crunch and nuttiness
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.
🧂Equipment
Here are the essential equipment and tools you'll need to make Ube Basque Cheesecake:
- Springform Pan: A 9-inch (23 cm) springform pan is ideal for making Basque Cheesecake. It allows for easy removal of the cheesecake without damaging its delicate texture.
- Parchment Paper: Line the bottom and sides of the springform pan with parchment paper to prevent the cheesecake from sticking and facilitate easy removal.
- Mixing Bowls: Use large mixing bowls to prepare the cheesecake batter. It's helpful to have both a stand mixer and handheld electric mixer for mixing the ingredients.
- Measuring Cups and Spoons: Accurately measure the ingredients using measuring cups and spoons to ensure the perfect balance of flavors and textures.
- Rubber Spatula: Use a rubber spatula to scrape down the sides of the mixing bowl and fold in the ingredients gently without overmixing.
- Electric Mixer: A stand mixer or handheld electric mixer is essential for beating the cream cheese and incorporating air into the batter.
- Oven: Preheat your oven to the specified temperature for baking the cheesecake.
- Cooling Rack: Allow the cheesecake to cool on a cooling rack after baking to prevent condensation from forming on the bottom.
How to Store Leftover?
Store any leftover Ube Basque Cheesecake in an airtight container in the fridge for up to 3-4 days. You can also freeze individual slices for up to 2 months – just thaw overnight before serving.
Top tip
- Use High-Quality Ingredients: Opt for high-quality cream cheese, eggs, and heavy cream for the best flavor and texture.
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing to ensure a smooth and creamy batter.
- Don’t skimp on the parchment paper—it helps the cheesecake keep its shape.
- Don't Overmix: Mix the batter until just combined to avoid incorporating too much air, which can cause cracks in the cheesecake.
- Bake at High Temperature: Bake the cheesecake at a high temperature (around 400°F or 200°C) to achieve that signature caramelized top and creamy interior.
- Use a Springform Pan: A springform pan makes it easy to remove the cheesecake without damaging its delicate texture.
- Cool Completely Before Refrigerating: Allow the cheesecake to cool completely at room temperature before refrigerating to prevent condensation from forming on the surface.
- Chill Before Serving: For the best flavor and texture, chill the cheesecake in the refrigerator for several hours or overnight before serving.
❓FAQ
It's named after the Basque region of Spain, where it originated, characterized by its unique baking method resulting in a burnt caramelized top and creamy interior, distinct from traditional cheesecakes.
Basque cheesecake is characterized by its caramelized exterior, creamy interior, and rustic appearance, achieved through high-temperature baking and minimal mixing, whereas traditional cheesecake typically has a smoother texture, denser consistency, and uniform appearance, often baked in a water bath to prevent cracking.
Cracking can occur due to overmixing the batter, baking at too high of a temperature, or sudden changes in temperature. To prevent cracking, mix the batter gently, bake at the recommended temperature, and avoid drastic temperature changes during cooling.
While a springform pan is recommended for easy removal, you can still make Basque Cheesecake in a regular cake pan lined with parchment paper. Just make sure to leave some overhang for easy lifting.
To achieve a smoother texture, ensure that your cream cheese and eggs are at room temperature before mixing. Also, avoid overmixing the batter, as this can introduce too much air and result in a less smooth texture.
The cheesecake is done baking when the top is deeply golden brown and has a slight jiggle in the center. The center should be set but still slightly wobbly. Avoid overbaking, as this can result in a dry texture.
Ube has a mild, sweet flavor with notes of vanilla and nutty undertones, making it perfect for desserts.
Overbaking can lead to a firmer texture. Bake until the center jiggles slightly for gooeyness.
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📋 Recipe
Ube Basque Cheesecake Recipe
Equipment
- 1 springform pan (9 inch)
Ingredients
- 1 cup sugar
- 3 cups cream cheese
- 5 pcs whole eggs
- 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.
- 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.
- 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.
- 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!
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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.
Thank you for your feedback 😊